Morel and Asparagus Sauté D'Aoust

INGREDIENTS:

1/4 pound fresh morel mushrooms

1/2 pound asparagus

1/2 stick (1/4 cup) unsalted butter

2 tablespoons minced shallot

2 tablespoons all-purpose flour

1/2 cup beef consommé

1/2 cup water

METHOD:

Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces. In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels,asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper. Serves 4.

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Morels In Cream On Brioche (Morilles A La Creme)

INGREDIENTS:

1 lb fresh morels, trimmed, washed well, and patted dry

1 cup heavy cream

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

Freshly ground white pepper

5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted

METHOD:

Heat cream in a small saucepan until hot. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper. Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.

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