Asparagus With Wild Chanterelles
Published in: Earthy Delights
4ouncesfresh Chanterelle mushrooms
1poundsfresh asparagus
2teaspoonscornstarch
1tablespoonsvegetable oil
2teaspoonsminced garlic
1/2teaspoonsSea salt
1tablespoonsoyster sauce
1/2cupchicken stock
Clean and pick the mushrooms to remove debris. Rinse as quickly as
possible under running water, keeping in mind that too much soaking
will diminish the flavor of fresh mushrooms. Remove and discard the
stems, and chop the caps into strips about 1-inch wide. Wash the
asparagus, trimming and discarding the tough stems.
In a small bowl, mix the cornstarch and 2 teaspoons of cold water.
Heat a wok over high heat and add the vegetable oil. Rotate the wok
to coat all of the sides with the oil. Add the garlic, asparagus, and
salt. Stir-fry for 1-2 minutes. Add the fresh chanterelles,
continuing to stir-fry until thoroughly mixed, then add the oyster
sauce.
Stir in the chicken broth and heat until the mixture starts to boil,
then stir in the cornstarch mixture. Cook and stir until the mixture
begins to thicken, which should take between 30-60 seconds.
Turn off the heat, remove asparagus with tongs, and arrange across a
platter. Top with the mushroom mixture.
Recipe Notes
This recipe goes well with a variety of different dishes. When warm
rains combine with lots of sunshine to make the forest floors lush
and fertile, summer wild chanterelle mushrooms begin to appear.
Exported from A Cook's Books -- Recipe management for Macintosh
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