Asparagus, Leek & Mushroom Salad

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I didn't get the # of servings, sorry. Maybe it's on the web site.

 

 

* Exported from MasterCook *

 

Asparagus, Leek & Mushroom Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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Leek Soubise:

4 cups leeks -- cleaned and julienned

4 tablespoons butter

1/4 cup white wine

Thyme to taste

1 bay leaf

Salt and pepper to taste

Asparagus:

12 pieces green asparagus -- cleaned

1 teaspoon butter

salt and pepper to taste

Mushrooms:

1 1/2 cups chanterelle mushrooms -- cleaned

1 1/2 cups black trumpet mushrooms -- cleaned

1 1/2 cups hedgehog mushrooms -- cleaned

1/4 cup minced shallots

2 garlic cloves -- finely chopped

4 tablespoons olive oil

1/2 cup white wine

1/4 cup whipping cream -- to 1/2 cup

fresh herbs, such as thyme, chives, and

tarragon -- chopped -- to taste

salt and pepper to taste

 

In a large skillet heat the butter over medium heat. Once the butter has melted,

add the leeks, thyme, bay leaves and sauté for one minute. Add white wine and

simmer for 1 to 2 minutes. Turn heat to low and let the leeks cook until very

soft and creamy. Season with salt and pepper. Remove thyme and bay leaves. Keep

warm. Optional – if you would like a creamier soubise you may add 3 tablespoons

of cream at the end.

 

Trim the bottom end of the asparagus. Blanch the asparagus in boiling water

(salted) until tender but still crisp, about 1 to 2 minutes depending on the

size. Drain well, put in a pan and toss with 1 teaspoon of butter and season

with salt and pepper. Set aside and keep warm until ready to use.

 

In a skillet over medium-high heat sauté shallots and garlic in olive oil for

one minute, being careful not to burn. Add the mushrooms and roast for 1 to 2

minutes. Season with salt, pepper, and fresh herbs. Add the white wine and

reduce by half. Add the cream and simmer for one minute. Keep warm.

 

Spoon some of the leek soubise into the center of the plate. Place the asparagus

on top of the leek soubise. Top with some of the creamed mushrooms. Serve warm.

 

 

 

Source:

" http://www.bestoftaste.com/Eps%2018.htm "

 

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Per Serving (excluding unknown items): 1818 Calories; 128g Fat (63.9% calories

from fat); 19g Protein; 144g Carbohydrate; 19g Dietary Fiber; 216mg Cholesterol;

629mg Sodium. Exchanges: 1/2 Grain(Starch); 26 Vegetable; 0 Non-Fat Milk; 25

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0