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Farfalle, Grilled Asparagus, Mushroom & Preserved Lemon Salad
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Created by wmr_admin, Thursday, 14 March 2019

Description

Bowl o' goodness! For our mushroom club Survivors Potluck Banquet.

Ingredients
  • 2 lb. asparagus, tough stem removed
  • Extra virgin olive oil
  • Salt & fresh ground pepper
  • 1 lb. fresh shiitake, stemmed, slice 1/4"
  • 1 lb. fresh maitake, tough base removed, hand shredded
  • 1 & 1/2 preserved lemon
  • 1/4 C. grated Romano
  • 1/4 C. minced Italian Parsley
  • 2-3 cloves garlic, pressed
  • 12 oz. box farfalle (bowtie pasta)
  • 8 oz Marscapone
Methods/steps
  1. Toss the asparagus spears with a little olive oil, salt & pepper. Grill covered over medium high heat until a bit charred and just soft. Let cool. Cut into 1" pieces. Set aside in a large bowl.
  2. Heat a large skillet until very hot. Add a little oil, then the shiitake. Stir fry 3-4 minutes until a bit browned and soft. Add to bowl.
  3. Heat a large skillet until very hot. Add a little oil, then the maitake. Stir fry 2-3 minutes until a bit browned and soft. Add to bowl.
  4. Rinse the lemons well, then scrape off the flesh. Finely mince the rind. Add to bowl.
  5. Add the Romano, parsely and garlic to the bowl.
  6. Fold everything in the bowl together.
  7. Bring a large pot of salted water to a boil. Add the pasta and cook until just past al dente. Drain.
  8. Put the pasta in a very large bowl, add the mascapone, and fold until the cheese is melted throughout.
  9. Add the asparagus & mushroom mix to the pasta, fold until well blended.
  10. Adjust seasonings.
  11. Let cool to room temperature, folding several times to loosen the mix.
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