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Morels & Asparagus

Morels & Asparagus

Serves 4ppl * Exotic flavour *


20g Dried Porcini
15g Dried Morels
200g Fresh Button Mushrooms (sliced)
400g Asparagus (cut)
2 chopped shallots
1 tbsp fresh parsley
1/4 cup plant butter
Pamako Olive Oil
Optional: cooking cream 


Firstly, rinse dried mushrooms and then put them in a bowl with hot water to cover; soak them for about 20 minutes. Drain morels and porcini and reserve soaking liquid. Cut morels in half. Melt butter in a large pan over medium-high heat; once the butter is hot, add shallots, dried and fresh mushrooms to the pan. Cook for about 10 minutes. Then add asparagus and 1/2 cup reserved liquid from the dried mushrooms to the pan. Bring liquid to a boil, cover, reduce heat, and continue cooking until asparagus is crisp-tender. Add cooking cream and  fresh parsley and continue cooking, uncovered, for about 5 minutes. Season with salt, pepper, porcini powder and Pamako olive oil. 



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