{"id":10236,"date":"2023-04-06T11:12:04","date_gmt":"2023-04-06T18:12:04","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=10236"},"modified":"2023-04-06T11:12:07","modified_gmt":"2023-04-06T18:12:07","slug":"morels-and-madeira-cream-with-jumbo-asparagus","status":"publish","type":"post","link":"https:\/\/www.amyglaze.com\/morels-and-madeira-cream-with-jumbo-asparagus\/","title":{"rendered":"Morels and Madeira Cream with Jumbo Asparagus"},"content":{"rendered":"

And the Morel of the story is? Spring! Yes, it’s that time of year again when my favorite funny meaty mushroom starts miraculously popping up in the woods. I do love morels. I look forward to them every year and our markets are bursting right now with this cute little shroom after all the rains we’ve had. <\/p>\n

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Morels with Madeira Cream and Asparagus is a simple yet luxurious recipe that is delicious on its own or with just about any main \u2013\u2013 roasted chicken, salmon, beef tenderloin \u2013\u2013\u00a0these would all be tasty alongside. But, honestly, it’s great just as a vegetarian main too. Morels are so meaty, I love making them the star of the show. <\/p>\n

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Fat juicy asparagus is one of my favorite veggies, especially in Springtime. To prepare: snap off the woody ends, trim up the edges, peel the bottom third of the stalk (it can be tough and fibrous) and blanch in salted boiling water for 3 minutes until bright green and tender-crisp. <\/p>\n

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If you want to get really 3-MIchelin Stars about it, you can also take a pairing knife and carefully remove all the little bitter tasting triangles remaining on the stalk (below the tip). That’s what we used to for every<\/em> single asparagus stalk when I cooked at Guy Savoy. I’m not sure I really feel that it’s necessary but, if you want an exercise in patience, by all means give it a go!<\/p>\n

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When sourcing morels look for firm specimens that are not buggy, mushy or dirty. I trim just a little bit of the ends off and prefer to keep them whole while cooking. Morels are expensive! At the time of writing this post they are $34 per pound which is a little less than last year, but still not cheap. The main reason for the high price is their rarity. They only grow from March through May and they are impossible to farm. So choose wisely when buying!<\/p>\n

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The Madeira mushroom sauce is seriously drinkable \u2013\u2013 it’s really that good. So be sure to serve some baguette alongside to mop up all the last drops. Something about morels, cream, thyme and Madeira combined just makes a really decadent and luxurious combination. Enjoy!<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

And the Morel of the story is? Spring! Yes, it’s that time of year again when my favorite funny meaty mushroom starts miraculously popping up in the woods…. Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":10410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1886,1761,1604,1605,7,681],"tags":[762,1711,39,132,224,225,232,1289,858,1871,313,316,317,1957,1865,1954,394,871,1955,404,407,1485,510,511,1958,1154,699,1956],"class_list":["post-10236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunch-breakfast","category-dinner","category-holiday","category-holidays","category-recipes-2","category-vegetables-recipes-2","tag-amy-glaze","tag-amy-hedayatpour","tag-asparagus","tag-chef","tag-easter","tag-easy","tag-elegant","tag-fast","tag-featured-image","tag-feed-a-crowd","tag-holiday","tag-holidays","tag-homemade","tag-how-to-cook-morels","tag-madeira","tag-madeira-cream-sauce","tag-michelin","tag-morel","tag-morels","tag-ms-glaze","tag-mushrooms","tag-passover","tag-recipe","tag-recipes","tag-sherry-cream-sauce","tag-sides","tag-spring","tag-wild-mushrooms"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2023\/04\/IMG_9594.jpg?fit=1620%2C1080&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-2F6","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/10236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=10236"}],"version-history":[{"count":5,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/10236\/revisions"}],"predecessor-version":[{"id":10483,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/10236\/revisions\/10483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/10410"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=10236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=10236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=10236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}