2 lbs. Asparagus, blanched and cut into 2" lengths
2 Tablespoons Unsalted Butter
1 1/2 lbs. Mossy Creek Mushrooms
Salt & Pepper
1 Shallot, minced
1/4 cup White Wine
1/2 cup Chicken Stock/ Vegetable Stock
3/4 cup Cream
1 Tablespoon Parsley, Coarsely Chopped
1 Tablespoon Chives, minced
In a large skillet, melt butter add mushrooms, salt & pepper and cook until tender.
Add shallot & cook until lightly browned.
Add wine and cook until absorbed.
Add chicken/veg stock and simmer until liquid is collected in pan.
Stir in cream & simmer until slightly thick (about 5 minutes).
Stir in salt, pepper, parsley and serve.
Presented by: Rebecca and Daniel Saldivar from the Tootsie Truck
Air Date: July 1, 2013