Mushrooms | Saveur

Spring Borshch With Peas and Wild Mushrooms

Olia Hercules — Thu, 29 May 2025 18:15:58 +0000

Photo: Joe Woodhouse • Food Styling: Olia Hercules

This version of the classic Ukrainian soup from chef Olia Hercules features fresh peas, new potatoes, and wild mushrooms for a seasonal take that’s perfect for warmer months. The dish is finished with a splash of beet kvass, a fizzy fermented drink popular in Ukraine, but any tart, fruity vinegar will work. Wild mushrooms can be foraged or purchased fresh at certain times of the year, but dried morels, chanterelles, or black trumpets are available year-round. If your dried mushrooms are particularly gritty, soak them in hot water for a half an hour and discard any dirt before adding them to the soup. Feel free to add any other tender spring vegetables, such as snap peas or asparagus, to the borshch just a few minutes before it finishes cooking.

Featured in “Olia Hercules’ Home Kitchen is a Haven for Plants, Art, and Community” by Alex Testere in the Spring/Summer 2025 issue. See more recipes and stories from Issue 204.

Makes: 4

Time: 2 hours

Ingredients

1½ oz. (¾ cup) dried wild mushrooms, such as morels, chanterelles, or black trumpets
2 medium onions, 1 whole, peeled, 1 finely chopped
1 bay leaf
1 medium beet, peeled and cut into ⅛-in. slices
Kosher salt
3 Tbsp. extra-virgin olive oil
1 medium carrot, coarsely grated
1 medium red bell pepper, sliced into thin batons
2 Tbsp. tomato paste
8 oz. small new potatoes, scrubbed and quartered
2 cups shelled fresh or frozen fava beans
¼ cup dill fronds, plus more for serving
2 garlic cloves
8 oz. green cabbage (about ½ head), shredded
4 oz. shelled green peas
Beet kvass, or fruity vinegar
Crusty bread, for serving

Instructions

To a large pot, add the mushrooms, whole onion, bay leaf, beet, 1 tablespoon of salt, and 3½ quarts of water and bring to a simmer. Cook until the broth darkens and reduces slightly, about 45 minutes.
Meanwhile, to a large skillet over medium heat, add the oil, chopped onion, and a pinch of salt and cook, stirring occasionally, until the onion is softened and pale golden, 10–12 minutes. Stir in the carrot and another pinch of salt and cook, stirring occasionally, until softened, 4–6 minutes. Add the bell pepper and cook until softened, about 5 minutes. Stir in the tomato paste and cook until slightly darkened, about 4 minutes more.
Scrape the vegetable mixture into the broth, then add the potatoes and fava beans. Bring to a simmer and cook until the potatoes are easily pierced with a knife, 25–30 minutes. Remove and discard the whole onion and bay leaf.
Finely chop the dill and garlic together into a coarse paste, then add it to the soup along with the cabbage and peas. Cook until the cabbage wilts and softens and the peas turn bright green, about 3 minutes. Turn off the heat, cover, and set aside for 5 minutes. Add beet kvass, more dill, and salt to taste. Serve hot with crusty bread.

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Ramp and Mushroom Tart

SAVEUR Editors — Mon, 18 Mar 2019 22:46:02 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Peppery ramps and zippy lemon zest add bright notes to this elegant mushroom and goat cheese tart. It’s perfect for breakfast or lunch, or as a gorgeous start to a springtime supper. You can find ramps at local farmers markets across the U.S. in the spring or order them online at Baldor.

Makes: 4–6

Time: 1 hour 15 minutes

Ingredients

¼ cup olive oil, divided
10 oz. button mushrooms, thinly sliced
1 tsp. finely chopped thyme leaves, plus whole leaves for garnish
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 Tbsp. unsalted butter
20 ramps (about 4 oz.), trimmed
4 oz. goat cheese, softened
½ cup freshly grated parmesan cheese
2 Tbsp. heavy cream
1 large egg yolk
2 Tbsp. finely grated lemon zest, divided
One 9- by 11-in. sheet frozen puff pastry, thawed in the fridge
All-purpose flour, for dusting
Flaky salt

Instructions

To a large skillet over medium-high heat, add 3 tablespoons of the oil. Stir in the mushrooms, thyme, and shallot and season with kosher salt and black pepper. Cover and cook until the mushrooms release most of their liquid, about 5 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms are browned, about 10 minutes more. Transfer to a bowl and set aside to cool.
Return the skillet to medium-high heat and add the butter and remaining oil. Add the ramps, cover, and cook until barely tender, about 8 minutes. Uncover and cook, tossing occasionally, until lightly browned, about 5 minutes more. Transfer to a plate and set aside to cool.
Position a rack in the center of the oven and preheat to 375°F. To a medium bowl, add the goat cheese, parmesan, cream, egg yolk, and 1 tablespoon of the lemon zest. Season with kosher salt and black pepper and stir together until smooth. Set aside.
Place the puff pastry sheet on a floured work surface and roll into a 16-inch-long rectangle. Transfer to a 14- by 4-inch tart pan, letting the excess pastry hang over the edges. Spread the mushrooms over the pastry and top with dollops of the cheese mixture, using your fingers or a spatula to spread it over the mushrooms. Arrange the ramps lengthwise on top, then trim and discard the excess pastry. Bake the tart until the crust is golden brown, about 30 minutes. Transfer the pan to a wire rack and set aside to cool.
Unmold the tart and transfer to a serving platter. Sprinkle with the thyme leaves, flaky salt, and remaining lemon zest. Serve at room temperature.

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Morel and Asparagus Spaghetti

Leah Koenig — Mon, 18 Mar 2019 22:23:00 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

In this bright spring pasta dish of morels and asparagus, dried morels are rehydrated in boiling water, then the water is used to cook the spaghetti—infusing it with an earthy, mushroomy flavor. If you can get your hands on fresh morels (we sourced ours from Baldor), this recipe is just as delectable made with the fleeting fungi—just skip straight to boiling the pasta in step 2. Either way, a simple sauce of cream, parmesan, and lemon allows the main ingredients to shine through.

Featured in “One Ingredient, Many Ways: Mushrooms.”

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Makes: 6

Time: 20 minutes

Ingredients

5 dried morel mushrooms (about ½ oz.); or substitute 5 fresh morels, halved lengthwise
Kosher salt and freshly ground black pepper
1 lb. spaghetti
¼ cup olive oil, plus more for drizzling
3 Tbsp. unsalted butter
6 garlic cloves, thinly sliced
3 medium shallots, finely chopped
1 lb. asparagus (about 1 bunch), ends trimmed, cut into 1-in. pieces
¾ cup vegetable stock
½ cup heavy cream
¼ cup freshly grated parmesan cheese, plus more for serving
1 Tbsp. finely grated lemon zest
2 Tbsp. fresh lemon juice

Instructions

If using dried morels, to a large heatproof bowl, add the morels and 8 cups of boiling water. Set aside until rehydrated and tender, about 30 minutes. Using a slotted spoon, transfer the morels to a cutting board and halve lengthwise. Set aside.
Place a fine-mesh strainer over a large pot and pour through most of the soaking liquid, discarding any dirt or sediment at the bottom of the bowl. Add additional water to the pot if needed for cooking pasta, then bring to a boil. Season generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente according to the package instructions. Drain and set aside.
Meanwhile, to a large skillet over medium-high heat, add the oil and butter. When the butter melts, add the garlic and shallots and cook, stirring occasionally, until golden brown, about 4 minutes. Add the asparagus, stock, and reserved morels and bring to a boil. Cover and cook until the asparagus is tender, about 3 minutes. Uncover, add the cream, and continue cooking until the liquid is slightly reduced, about 3 minutes more.
Remove from the heat and toss in the parmesan, lemon zest and juice, and reserved pasta until evenly combined. Season to taste with salt and black pepper. Drizzle with more oil, sprinkle with more parmesan, and serve immediately.

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Hen of the Woods Mushroom and Egg Sandwich

Scott Clark — Thu, 03 Apr 2025 16:22:57 +0000

Cheyenne Ellis (Courtesy Chronicle Books)

A mainstay at Dad’s Luncheonette in California’s Half Moon Bay, chef Scott Clark griddles maitake mushrooms (also called hen of the woods) in ghee until golden brown and crisp for this hearty sandwich. A fried egg and sharp cheddar provide unctuous oomph, while mustard and pickled onions keep everything balanced and bright. Use good white bread, like a pain de mie or a Pullman loaf, that can stand up to the filling’s heft.

Featured in “Building the Ultimate Picnic Spread on the California Coast” by Scott Clark as told to Betsy Andrews in the Spring/Summer 2025 issue. See more recipes and stories from Issue 204.

Makes: 1

Time: 20 minutes

Ingredients

3 Tbsp. ghee (clarified butter), divided
2 slices white bread
One 3½-oz. hen of the woods mushroom
Kosher salt and freshly ground black pepper
2 slices sharp cheddar cheese
1 large egg
Mustard, lettuce leaves, and pickled red onions, for serving

Instructions

In a large skillet over -medium-high heat, melt 1 tablespoon of the ghee. Add the bread slices and cook without flipping until golden on one side, 1–2 minutes. Transfer to a plate toasted-side down and set aside.
In the same skillet, melt the remaining 2 tablespoons of ghee. Add the mushroom, season with salt and black pepper, and cook, pressing the mushroom down with a spatula and flipping once, until golden brown and crisp on both sides, about 4 minutes total. Move the mushroom to one side of the skillet and top it with the cheddar. Crack the egg into the open space and cook until the white is set, about 2 minutes. Flip the egg and turn off the heat.
Spread mustard on the untoasted sides of the bread. Top one slice with the lettuce and pickled onions and the other with the mushroom, then the egg. Close the sandwich, cut it in half, and serve.

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Grilled Mushrooms With Garlic-Parsley Oil

SAVEUR Editors — Mon, 18 Mar 2019 22:50:20 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang

The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor. Only a hint of garlic and parsley are needed to season these rich and earthy fungi. If you can’t find oyster mushrooms, use any variety that won’t fall through the grate of your grill.

Featured in the August/September 2003 issue.

Makes: 4–6

Ingredients

¼ cup extra-virgin olive oil
3 garlic cloves, finely chopped
¼ bunch parsley leaves, finely chopped
Kosher salt
1 lb. oyster mushrooms, cleaned and trimmed
½ lb. white mushrooms, stemmed

Instructions

Heat a charcoal or gas grill to medium-high. In a small bowl, stir together the oil, garlic, and parsley, then season to taste with salt.
Add the mushrooms to the grill and cook gill side up without turning, basting continuously with the parsley oil, until charred and tender, 5–10 minutes.

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Grilled Morel and Fontina Toasts

Fatima Khawaja — Wed, 01 Jun 2022 02:51:08 +0000

Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart

Finding morels at the farmers market is like winning the lottery. One morning you’ll spot them, and the next they’re gone. Some years they don’t make an appearance at all, while others they’re around for weeks. That’s because these fussy, rare mushrooms, which are prized for their smoky earthiness, can’t be cultivated: They’re picked in forests between April and July and sprout only under certain climatic conditions. The good news is, you can substitute any edible mushroom in recipes that call for morels.

When shopping for wild mushrooms, look for ones that are dry and unbruised. Darker morels have more flavor than lighter ones. Don’t be daunted by the price per pound; mushrooms are mostly air, so a few ounces will go far. To prevent molding, store them in a brown paper bag in the fridge (the crisper drawer with the humidity turned off is best), and plan to eat them within a couple of days, lest they get slimy or shriveled. If the stems are too chewy for your taste (shiitake stems are notoriously tough), freeze them along with any trimmings and add them to your next batch of beef or vegetable stock.

When I’m cooking for my family, I love to keep things simple. These days, that means plenty of crusty bread (grilled on my little superintendent-approved electric grill) topped with cheese and something quick-cooked. A few farmers market morels, placed briefly over the hot grates, make this simple dish into something extra-special. If you don’t have a grill, use the broiler or a grill pan to toast the bread; meanwhile, fry the mushrooms directly in the chive-shallot butter until just tender.

Makes: Makes 2 toasts

Time: 30 minutes

Ingredients

¼ cup olive oil, divided
2 Tbsp. sherry vinegar
4 Tbsp. salted butter, softened, divided
1 medium garlic clove, finely chopped (2 tsp.)
1 small shallot, finely chopped (3 Tbsp.)
3 Tbsp. finely chopped chives
Freshly ground black pepper
4 oz. whole fresh morels (1½ cups lightly packed)
2 thick country bread slices
2 oz. thinly sliced fontina cheese
Flaky sea salt

Instructions

Heat a charcoal grill or set a gas grill to medium-high. In a small bowl, whisk together 2 tablespoons of the oil and the sherry vinegar. Set aside.
In a small skillet over medium heat, melt the butter. When the foam subsides, add the garlic and shallot and cook, stirring occasionally, until softened, 3–4 minutes. Add the chives and cook for about 1 minute more. Season to taste with black pepper and remove from the heat.
Thread the morels onto skewers. When the grill is preheated, use tongs and a wad of oiled paper towels to grease the grates. Add the morels and grill, turning occasionally, until slightly charred and just cooked through, about 10 minutes. Transfer to a cutting board, remove the skewers, then coarsely chop the mushrooms. Add them to the butter mixture and toss to coat.
Drizzle the remaining oil over both sides of the bread slices, then grill, turning once, until there are grill marks on both sides, about 4 minutes total. Turn off the heat. Top the slices evenly with the fontina, cover, and grill until the cheese is melted, 30–60 seconds more. Transfer the toasts to a plate, top with the buttered morels, and drizzle with the vinaigrette. Season to taste with flaky salt and serve hot.

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Pastelitos de Hongos (Mushroom Pastelitos)

Karla Tatiana Vasquez — Wed, 29 May 2024 18:30:47 +0000

Ren Fuller (Courtesy Ten Speed Press)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Pastelitos are a beloved street food in El Salvador, and there are countless versions of this empanada-like snack handmade by women across the country. This version stuffed with sautéed mushrooms and tender vegetables comes to us from The SalviSoul Cookbook author Karla Tatiana Vasquez. The dish gets its signature flavor from the subtly sweet corn base of the masa harina (you can find the Maseca brand at most grocery stories; our test kitchen is also a fan of Masienda’s heirloom offering), and from chicken bouillon powder, which ups the umami in both the filling and the dough. To make these pastelitos completely vegetarian or vegan, use vegetable bouillon powder.

Featured in “This Salvadoran Cookbook Is Making History” by Jessica Carbone.

Makes: Makes 12–16

Time: 1 hour 15 minutes

Ingredients

1 Tbsp. extra-virgin olive oil
3 garlic cloves, finely chopped
¼ medium white onion, finely chopped (½ cup)
½ tsp. kosher salt
10 oz. cremini or baby bella mushrooms, finely chopped
1 Tbsp. plus 2 tsp. chicken bouillon powder, divided
½ tsp. dried oregano
½ cup finely chopped green beans
3 small carrots (8 oz.), peeled and finely chopped (1 cup)
3 medium Roma tomatoes (1 lb.), finely chopped (1 cup)
2 medium Yukon Gold potatoes (1 lb.), peeled and finely chopped (2 cups)
2 cups masa harina
2 tsp. achiote powder
1 tsp. baking soda
2 cups vegetable oil

Instructions

To a large deep skillet over medium-high heat, add the olive oil. When it’s hot and shimmering, add the garlic, onion, and salt, and cook until fragrant, about 2 minutes. Add the mushrooms, 1 teaspoon of the chicken bouillon, the oregano, and ½ cup of water, and cook, stirring frequently, until the mushrooms have browned and the liquid is mostly absorbed, 10–12 minutes. Transfer to a large bowl, and wipe the skillet clean.
To the cleaned skillet over medium-high heat, add the green beans, carrots, tomatoes, potatoes, 2 teaspoons of the chicken bouillon, and 2 cups of water. Bring to a boil, then turn the heat to medium and simmer until the vegetables are tender, about 10 minutes. Using a slotted spoon, transfer the vegetables to the bowl with the mushroom mixture. Set aside to cool completely.
In a large bowl, stir together the masa harina, achiote, baking soda, and the remaining 2 teaspoons of the chicken bouillon. Slowly add 2 cups of water and knead until the dough holds together and does not tear when pressed, about 7 minutes.
Using your hands, divide the dough into 12–16 golf-ball-size balls (about 1½ ounces each). Using the fingertips of your dominant hand, flatten each ball, rotating slightly as you go, to create a thin and even tortilla. (If the dough is too sticky, flatten each ball between pieces of parchment.) Transfer the tortilla to a parchment-lined baking sheet and cover with plastic wrap while you repeat the flattening process.
Spoon 1–2 tablespoons of the vegetable mixture onto half of each tortilla, then fold the other half of the tortilla over the mixture and pinch the seam to close. (Don’t worry if the masa breaks slightly around the filling; the dough will seal up during frying.) Repeat with the remaining tortillas. (Reserve any leftover vegetable mixture for another use. In an airtight container, it will keep for up to 1 week in the fridge.)
To a large pot fitted with a deep-fry thermometer, add the vegetable oil and turn the heat to medium. When the temperature reads 350°F, add the pastelitos, two at a time, and fry, turning once, until they are deep golden brown, about 4 minutes total. Using tongs, transfer the pastelitos to a paper towel-lined plate to drain. Allow to cool slightly before serving.

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Creamy Gochujang Chicken Noodles

Gary Yeung — Fri, 10 May 2024 14:45:00 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Cooking and eating together is a nightly routine at Boston’s Engine 10 firehouse. Firefighters regularly work 24-hour shifts, so when they aren’t responding to disasters, crews frequently chop and braise together in the station kitchen. Firefighter Gary Yeung, a Boston native and passionate home cook, fused the flavors of Korean buldak and Italian American fettuccine Alfredo to create this creamy gochujang chicken noodles recipe. The fermented chile paste cuts the richness, yielding a best-of-both-worlds pasta dish.

Featured in “Around the Table with Boston’s Bravest” by Megan Zhang in the Spring/Summer 2024 issue.

Makes: 4–6

Time: 1 hour 10 minutes

Ingredients

¼ cup gochujang
3 Tbsp. vegetable oil, divided
2 Tbsp. gochugaru (Korean red pepper powder)
1½ tsp. honey
1 tsp. paprika
½ tsp. freshly ground black pepper
½ tsp. kosher salt
4 garlic cloves, finely chopped
4 boneless, skinless chicken thighs, cut into 1-in. pieces
1 lb. fettuccine
1½ cups heavy cream
3 Tbsp. soy sauce
3 scallions, whites and greens separated, thinly sliced
8 white mushrooms, thinly sliced
1 cup grated parmesan (optional)

Instructions

In a large bowl, stir together the gochujang, 1 tablespoon of the oil, the gochugaru, honey, paprika, black pepper, salt, and garlic. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes.
Bring a pot of salted water to a boil, add the fettuccine and cook, stirring occasionally, until al dente, 8–10 minutes. Reserve 1⁄2 cup of the pasta water. Strain the pasta.
In a bowl, whisk together the cream, soy sauce, and scallion whites. To a large skillet set over medium heat, add the remaining oil. When it is hot, cook the chicken, stirring frequently, until lightly browned, 2–3 minutes. Stir in the mushrooms and cook until softened, 2–3 minutes. Add the cream mixture and simmer until the chicken is fully cooked, 8–10 minutes. Stir in the fettuccine and cook until the sauce has thickened, 2–3 minutes (if the mixture becomes too dry, stir in 1 tablespoon of pasta cooking water at a time to loosen slightly). Stir in the scallion greens and parmesan (if desired) and serve warm.

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Catalan Rabbit Stew With Sherry, Mushrooms, and Almonds

Justina Terés Sondevila — Fri, 12 May 2023 15:20:44 +0000

Photo: Belle Morizio • Food Styling: Jessie YuChen • Prop Styling: Kim Gray. Photo: Belle Morizio • Food Styling: Jessie YuChen • Prop Styling: Kim Grayby Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

In Spanish cuisine, borracho (“drunken”) indicates that the dish in question contains alcohol. In this rabbit stew recipe, chunks of tender rabbit bubble away in a homestyle Catalan sauce made with sherry, mushrooms, and a “picada” of ground almonds. Follow these instructions for breaking down a whole rabbit, and be sure to cut the hind legs crosswise in two using a cleaver or sharp knife.

Featured in “A Spanish Abuela’s Secret to Drunken Rabbit Stew—And to Life Itself,” by Paul Richardson, and in the related Grandmas Project short film.

Time: 3 hours 30 minutes

Ingredients

Kosher salt
½ cup olive oil, divided
1 whole rabbit (2½–3 lb.), cut into 11 pieces (see headnote)
7 oz. coarsely chopped mushrooms (preferably a variety; about 2¼ cups
2 garlic cloves, coarsely chopped
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
⅓ cup raw blanched almonds, finely ground in a food processor or mortar and pestle
1 cup dry sherry
Kosher salt and freshly ground black pepper

Instructions

Pat the rabbit dry with paper towels and season generously with salt. To a large pot set over medium-high heat, add ¼ cup of the oil. When it’s hot and shimmering, add the rabbit and cook, turning occasionally, until browned, about 8 minutes total. Using tongs, transfer to a plate.
To the pot, add the mushrooms, garlic, and 2 tablespoons of oil and turn the heat to medium. Cook, stirring occasionally, until the mushrooms are lightly browned, 5–7 minutes. Transfer to the plate with the rabbit.
To the pot, add the bell pepper, onion, and remaining oil. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the almonds, sherry, and reserved mushrooms and rabbit and stir to combine. Season with salt. Turn the heat to medium-high and cook until the sherry has reduced by two thirds, 6–7 minutes. Add enough water to barely cover the rabbit (about 2 cups), then turn the heat to low and cover. Cook, stirring every 30 minutes or so, until the rabbit is tender, 2½–3 hours.

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Creamy One-Pot Asparagus Pasta

Benjamin Kemper — Wed, 26 Apr 2023 19:12:23 +0000

Photo: Belle Morizio • Food Styling: Jessie YuChen • Prop Styling: Kim Gray

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

Too much asparagus might be the definition of a fancy problem, but there I was, looking down at three hefty bunches I impulse-bought on sale. My usual move when faced with a surfeit of veg is to blitz it into a puréed soup, but then I wondered—could asparagus be transformed into a silky, pastel-green sauce for pasta?

The answer, I discovered through trial and error, is a resounding “yes,” especially when you blend peas into the sauce and keep it nice and green by adding a handful of fresh arugula (asparagus, I remembered while testing, isn’t the prettiest shade when cooked).

Morels, shallots, lemon zest, Pecorino—these are the add-ins I wound up loving the most, since they play well together and all but scream spring. Enjoy this asparagus pasta recipe hot—and then (if you’re like me), enjoy it even more the next day straight from the fridge, with an extra squeeze of lemon juice and a generous drizzle of olive oil.

Makes: 4–6

Time: 50 minutes

Ingredients

1½ lb. asparagus (see footnote), bottom inch removed
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil, plus more for garnish
8 oz. mushrooms, such as morels, chanterelles, or shiitakes, cleaned, trimmed, and sliced ¼-in. thick (3 cups)
6 Tbsp. unsalted butter, divided
⅔ cup finely chopped shallots
2 cups packed arugula leaves
1 cup peas, fresh or frozen
1 lb. farfalle (bowtie) pasta
1 cup packed finely grated Pecorino Romano, plus more for garnish
2 tsp. finely grated lemon zest
¼ cup fresh lemon juice

Instructions

Peel the bottom half of the asparagus stalks down to the white flesh. Remove and reserve the tips, then coarsely chop the stalks.
To a large pot set over medium-high heat, add the oil. When it’s shimmering and hot, add the mushrooms and asparagus tips and season with salt. Cook, stirring occasionally, until tender and browned, about 7 minutes. Add 2 tablespoons of the butter, stir until melted, then scrape into a bowl and set aside.
To the empty pot, add 2 tablespoons of the butter, the shallots, and asparagus stalks and turn the heat to medium. Cover and cook, stirring occasionally, until the stalks are al dente, about 8 minutes. Add 4½ cups of water and bring to a boil. Add the arugula and peas and boil for 1 minute more. Using an immersion (or regular) blender, process until it’s as smooth as possible. Add salt to taste (it should be assertively seasoned).
Add the farfalle, turn the heat to medium, and cover. Boil, stirring and scraping the bottom of the pot every 2 minutes on the dot to prevent sticking, until the pasta is nearly al dente, about 9 minutes.
Uncover, turn the heat to medium-high, and cook, stirring every 15 seconds, until the sauce has thickened and the pasta is al dente, 3–5 minutes more. Add the Pecorino, lemon zest and juice, remaining 2 tablespoons of butter, and half of the mushroom- asparagus mixture and cook for 1 minute more. Season with black pepper to taste.
To serve, divide the pasta among 4–6 bowls. Garnish each with the remaining asparagus-mushroom mixture, then drizzle with oil and sprinkle with Pecorino.

Note: Seek out asparagus that are ½ inch thick (thinner asparagus can be stringy, and thicker can be woody). Peeling the stalks in step 1 is essential as fibrous bottoms make for a far less creamy sauce.

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Chicken and Rice Vermicelli Soup

Corinne Trang — Mon, 18 Mar 2019 22:36:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The delicacy of the ingredients in this Cantonese-style chicken and rice vermicelli soup belies the richness of the finished broth, perfect for staving off a winter chill. The level of spice in this warming Cantonese-style recipe, from cookbook author Corinne Trang, can be controlled by increasing (or omitting altogether) the fresh red hot chiles. Find more of our favorite Chinese recipes here.

Makes: serves 4

Time: 1 hour

Ingredients

Chicken and Rice Vermicelli Soup

8 oz. mi fen (dried rice vermicelli)
¼ cup medium dried shrimp
4 large dried shiitake mushrooms
¼ cup vegetable oil
4 large garlic cloves, finely chopped
8 cup chicken stock
5 scallions, white parts only; 3 crushed, 2 thinly cut on the bias
2 thin slices peeled fresh ginger
Kosher salt
1 skinless boneless chicken breast, very thinly cut on the bias
4 head baby bok choy, trimmed, leaves separated
½ cup cilantro leaves
2 red bird’s eye chiles, thinly sliced on the bias

Instructions

In three separate bowls of hot water, soak the noodles, dried shrimp, and mushrooms until each has softened, about 20 minutes. Drain the shrimp, discarding their soaking liquid, and set aside. Use a slotted spoon to remove the mushrooms (save their soaking liquid for another use), and squeeze them to extract any excess water. Trim and discard the mushroom stems; julienne their caps, and set aside.
In a small pot over medium heat, heat the oil. Add the garlic and cook, stirring occasionally, just until golden, 2–3 minutes. Immediately remove the pan from the heat and pour the garlic oil into a small, heatproof serving bowl.
To a large pot, add the rehydrated shrimp, julienned mushrooms, stock, crushed scallions, and ginger. Season lightly with salt, then bring to a boil over high heat. Turn down the heat to medium-low and continue to cook at a simmer until the aromatics are softened and the broth is rich and flavorful, about 15 minutes.
Meanwhile, bring a second large pot of water to a boil over high heat. Drain the vermicelli, add it to the boiling water, and cook for 5 seconds; remove the noodles with a spider skimmer or long-handled sieve and divide among 4 large soup bowls. Add the sliced chicken to the boiling water, cook for 10 seconds, remove with the sieve, and divide among the bowls. Add the bok choy to the pot and blanch until just tender, 1–2 minutes. Remove the bok choy and arrange on top of the chicken. Ladle about 2 cups of the broth into each bowl, then garnish each serving with sliced scallions, cilantro, and chiles. Drizzle with the garlic oil just before serving.

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