KPMS Mushroom of the Month for April 2010
Recipe: Asparagus & Morel Linguine with White Wine Mornay Sauce
Cook the linguine in well-salted water until al-dente.
Melt 3 T. butter over medium-high heat in a medium saucepan. Add the flour and bay leaf, stirring constantly for 1 minute or until lightly frothy. Whisk in the half-and-half and continue to whisk until the sauce simmers. Add 3/4 C. wine, 1/2 t. salt and the pepper and cook until the sauce thickens and simmers. Reduce heat to medium-low and stir in the cheeses. Continue to stir until cheeses are melted.
In a very large skillet, melt the remaining 2 T. butter over medium heat. Add the morels and saute for 5 minutes. Add the minced white portion of the green onions and saute for 1 minute. Add the asparagus, the remaining 1/4 C. wine, and 1/2 t. salt. Braise covered for another 5 minutes or until asparagus is just tender.
Drain the pasta thoroughly and add to the mushroom/asparagus skillet. Remove the bay leave and add the sauce. Add the green part of the green onions. Toss everything together and serve immediately.