8 to 10 oz. dried pasta
4 to 6 oz. chopped shiitake or oyster mushrooms
1 medium onion or 1/2 cup garlic scapes, chopped
2 or 3 cups fresh asparagus – cut into 1 inch lengths
1/4 cup butter
2 tablespoons flour
1/4 teaspoon fresh thyme or oregano
salt & pepper
1/2 cup cream
1/2 cup white wine
1/3 cup crumbled friesago cheese 1/4 cup minced fresh parsley
- Put a large pot of salted water on to boil for the pasta.
- Clean mushrooms if needed, remove stems, and chop. Store mushroom stems in
the freezer to add to stock.
- Clean asparagus thoroughly and cut into segments.
- Peel and chop onion. Mince the parsley and crumble the cheese.
- This sauce is ready in about 8 minutes, so don’t start cooking it until the pasta is sufficiently far along that they will be ready at the same time.
- Melt the butter in a large skillet over medium heat, and sauté the onions or scapes until transparent and/or soft.
- Add mushrooms and asparagus until tender, about 5 minutes. Stir regularly. Sprinkle the vegetables with the flour, and season with the thyme or oregano, salt and pepper.
- Cook, stirring constantly for another minute or two.
- Mix in the cream and wine. Stir constantly until the sauce has thickened, then mix in most of the cheese and parsley.
- Toss sauce with the cooked, drained pasta and serve at once, garnished with remaining cheese and parsley.
recipe adapted from Seasonal Ontario Food blog