Saturday, February 01, 2014


1-2 cups (about 3/4 pound) of morel mushrooms, sliced in half and thoroughly cleaned
2 cups (about 1 pound) of king trumpet, shiitake or brown mushrooms, sliced in 1/4 inch slices
1-2 pounds of asparagus, rough ends removed, cut into 3/4 inch pieces
1 medium shallot, thinly sliced
3 slices of bacon, cut into lardons or cubes
1/4 cup white wine
1 tablespoon fresh thyme, chopped
1/4 cup heavy cream
salt and pepper for seasoning

Clean and slice the mushrooms, asparagus and shallot. Set aside. Place a large skillet over medium heat. Place the bacon in the skillet and cook until brown, 4-5 minutes. Remove the bacon from the pan and reserve for later, keep the bacon fat in the pan. Place the mushrooms and shallots in the pan and cook until the mushrooms give up their liquid and it is mostly reduced. About 10 minutes. Then add the wine and thyme and cook for another 1-2 minutes. Add the asparagus and cook until just a bit tender, 3-4 minutes. Add the heavy cream, stir and allow to reduce for another 2-3 minutes until the sauce thickens. Add in the bacon pieces, taste for seasoning. Add salt and pepper to taste and serve.

bacon recipe courtesy of: Stewart Putney, Putney Farm, June 11, 2012

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