Subj : Nat'l Mushroom Month - 1
To   : All
From : Dave Drum
Date : Wed Sep 01 2021 05:13:00

September is National Mushroom Month, a non-official holiday inaugurated 
in 1992 as part of a governmental effort to promote mushroom farming in 
the US.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus & Mushrooms in Tarragon Cream
 Categories: Pasta, Vegetables, Mushrooms, Dairy, Citrus
      Yield: 6 Servings
 
      2 lb Asparagus
      2 tb Butter
      3 cl Garlic; minced
      1 tb Dried tarragon
    3/4 lb Mushrooms; thick sliced
    1/2 ts Salt
      1 tb Unbleached flour
  1 1/2 c  Half & half
    1/2 ts Nutmeg
    1/2 c  Parmesan cheese
           Black pepper
      1    Lemon; in 6 wedges
     12 oz Pasta
 
  Break off the tough ends of the asparagus stalks & cut the
  asparagus at a slant into 3" lengths. Melt the butter in a
  large skillet; add the garlic & tarragon and stir to
  distribute. Add the asparagus & mushrooms, sprinkle with
  the salt; stir. Saute over medium heat for about 10
  minutes. Sprinkle the flour over the vegetables & stir to
  distribute. Add the half and half & nutmeg. Reduce the
  heat to low. Bring to a simmer & cook for about 5 minutes
  until the sauce is slightly thickened.
  
  Meanwhile, bring several quarts of water to a boil & cook
  the pasta al dente. Drain the pasta very well. Toss the
  pasta with the sauce in a warm serving bowl. Add the
  parmesan cheese and a few grinds of fresh black pepper &
  toss again. Serve immediately with the lemon wedges. Pass
  additional parmesan, if desired.
  
  Serving Ideas : Serve with steamed or glazed carrots.
  
  NOTE: This dish is perfect in spring when fresh slender
  asparagus is at its peak.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 

.... All fungi are edible; but some only once.
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