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Cream Butter Recipe

Cream Butter Recipe recipe image
This elegant dish combines tender green asparagus and foraged morel mushrooms in a velvety double cream sauce. The earthy depth of the mushrooms pairs perfectly with the fresh, grassy notes of the asparagus, while the unsalted butter adds a smooth, comforting richness. It is a sophisticated yet simple vegetarian main course that feels special enough for guests but easy enough for a cozy weeknight dinner. The shallots provide a subtle aromatic base, ensuring every bite is flavorful and satisfying. Serve with crusty bread to soak up the delicious sauce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 419.2
Dietary: Gluten-free, Vegetarian
Description
This elegant dish combines tender green asparagus and foraged morel mushrooms in a velvety double cream sauce. The earthy depth of the mushrooms pairs perfectly with the fresh, grassy notes of the asparagus, while the unsalted butter adds a smooth, comforting richness. It is a sophisticated yet simple vegetarian main course that feels special enough for guests but easy enough for a cozy weeknight dinner. The shallots provide a subtle aromatic base, ensuring every bite is flavorful and satisfying. Serve with crusty bread to soak up the delicious sauce.
Ingredients
  • 8 Thin green asparagus spears
  • 6 Fat green asparagus spears,
  • 1 Shallot, medium-sized
  • 100 G Fresh morels (3 1/2 oz) or
  • 100 G Unsalted butter (3 1/2 oz)
  • 200 Ml Double cream (scant 1/2 pint
Directions
  1. 1
    Trim the woody ends from the asparagus spears. If using dried morels, soak them in warm water until soft, then rinse and drain well. If using fresh morels, slice them in half lengthwise.
  2. 2
    Finely dice the shallot. Melt half of the butter in a large skillet over medium heat. Add the shallot and cook until softened and translucent, about 3 minutes.
  3. 3
    Add the morels to the skillet and saut&# 195;© until they begin to brown and release their aroma, about 4-5 minutes. Remove the mushroom mixture to a plate and set aside.
  4. 4
    In the same skillet, melt the remaining butter over medium-high heat. Add the asparagus spears and cook, stirring occasionally, until tender-crisp and lightly browned, about 5 minutes.
  5. 5
    Reduce the heat to low and pour in the double cream. Stir gently to combine and let it simmer for 2 minutes until the sauce thickens slightly.
  6. 6
    Return the morels and shallots to the pan. Season with salt and freshly ground black pepper to taste. Toss gently to coat everything in the sauce.
  7. 7
    Serve immediately while hot, garnished with extra black pepper if desired.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 419.2kcal
% Daily Value *
Total Fat 39.0g60%
Saturated Fat 23.8g119%
Cholesterol 108.8mg37%
Sodium 12.0mg1%
Total Carbohydrate 14.9g5%
Dietary Fiber 7.4g30%
Sugars 7.9g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asparagus, morels, cream sauce, vegetarian, spring recipe, easy dinner, shallow fried, earthy flavor, gourmet home cooking, quick meal, comfort food, mushroom dish, weeknight supper, rich sauce, fresh herbs
Read it online: https://www.chefs-mate.com/recipe/cream-butter-recipe-26/