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Morel and Asparagus Vol-au-vent (Odawa Casino) |
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Ingredients
| 2 tbs | Butter |
| 1/2 cup | Morels |
| 1/2 cup | Portabella caps (gilled and diced 1/2 inch) |
| 1/2 cup | Asparagus (grilled cut in 1 1/2 inch pieces) |
| 1/2 cup | Caramelized onions |
| 7 | Roasted garlic gloves |
| 2 ounces | Madeira |
| 1 cup | Heavy cream |
| 2 tsp | Chopped fresh thyme leaves |
| 1/4 cup | Parmesan cheese |
| Salt, pepper, and tabasco to taste | |
| Minced chives for garnish |
Instructions
| In a large sauté pan on medium heat melt the butter and cook until light brown and nutty. Add the Morels & Portabellas sauté to golden brown add the roasted garlic continue cooking for a minute deglaze with the Madeira. Reduce by half then add the heavy cream and thyme continue to reduce till the cream thickens to coat a spoon. Taste and adjust seasoning with Salt & Pepper Finish with the parmesan cheese and spoon in to puff pastry cups garnish with minced chives and Truffle oil |
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Description:
Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.
Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.
The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.
Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
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