Monday, April 05, 2010

Shiitake, Chanterelle and Hedgehog Mushrooms en Papillote, Grilled Asparagus

Dinner 4/05

Shiitake, Chanterelle and Hedgehog Mushrooms en Papillote

Grilled Asparagus

As if getting chanterelles wasn't special enough, we also scored some hedgehog mushrooms!

To celebrate, we made this recipe again adding fettuccine as a base, a splash of white wine and subbing soy margarine. The best part, as always, is cutting into the package and releasing the aroma.

The mushrooms were paired with another spring staple -- grilled asparagus. They were blanched for 2-3 minutes in salted water, then dropped in a quick marinade of olive oil, tamari and pepper, then grilled until slightly blackened.

We've never had hedgehog mushrooms before (the hedgehogs are the ones on the right hand side) -- they kind of look & taste like chanterelles and worked really well with the shiitake and chanterelle in the package.

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