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Recently while browsing through the wonderful array of exotic ingredients from Marx Foods I saw they were having another fun contest. I immediately jumped in and asked to participate. I love mushrooms and I’ve never tried Morel mushrooms so I thought this would be fun.
It was a challenge indeed since I had never tired these mushrooms but you know I love a challenge! I’ve heard much excitement surrounding the hunting of fresh Morels so I thought they would be great. I don’t think Morels grow in my neck of the woods and if that’s the case for you too, you can order them direct from Marx Foods.
My husband, my oldest son and I all love mushrooms, the other two boys not so much. Also, I would like to say, “Just look away Dad, this one is just for Mom.”
Marx Foods sent me an ounce of dried Morels and I’ve been staring at them for a while. Ideas have been fluttering around in my mind and I finally decided to go with an appetizer. I had some fresh asparagus and some puff pastry and thought the mushrooms would pair nicely with the asparagus.
I have to admit when I pulled it out of the oven was a little concerned, it wasn’t nearly as pretty as I had envisioned. That happens on occasion. Making things look pretty and styling the food for photos is my biggest challenge in food blogging. Teenage boys however are not detoured by looks, it was “Come on Mom I’m starving, just let me have a bite!”
I have to say I was pleased with the flavors and I think you will be too! Perfect paired with a nice glass of Pinot Grigio!
Voting will be on May 1-3 at Marxfoods.com. Vote for me, don’t worry I will remind you!
Morel Mushroom & Asparagus Tart
- 1 oz dried Morel mushrooms
- 1 cup boiling water
- 8 fresh asparagus spears
- 1 sheet puff pastry
- 3 tablespoons butter, divided use
- 1 tablespoon all purpose flour
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fresh ground pepper
Preheat oven to 400°F.
Pour boiling water over mushrooms and cover. Allow to set 1 hour or until mushrooms are plump.
Remove mushrooms from broth, squeeze them gently to remove liquid. Strain broth with a coffee filter or cheesecloth and reserve.
Roll puff pastry on a lightly floured surface to a 12 x 14-inch rectangle (approximate, doesn’t have to be exact).
Carefully place puff pastry onto a greased or lined cookie sheet. Place in refrigerator until ready to bake.
Blanche asparagus in boiling water for 2 minutes. Remove and drain on paper towels. Set aside.
In a small saucepan or skillet add 1 tablespoon of butter and mushrooms, saute over low heat about 3 minutes, stirring often. Remove to a cutting board and slice lengthwise.
Add 2 tablespoons to the same skillet and allow to brown. As soon as brown bits have formed, whisk in flour and then cream. Stir in mushroom broth, salt, thyme and pepper. Cook over low heat until thickened.
Pour sauce over chilled puff pastry, layer with asparagus and sliced Morels.
Bake for 18-20 minutes or until golden brown.
Cool for 2 minutes before slicing.