Recipe - Fresh Morels With Apples And Butter Noodles

6 tablespoon Butter
1 pound Fresh morels, cut or sliced up if
large
One half cup Minced shallots
3 Granny smith apples, cored
and julienned with skin
attached
1 Chipolte pepper, dry, minced
1 tablespoon Flour
One fourth cup Calvados
One half cup Vegetable stock
One half pound Fresh pencil asparagus tips
One half pound Cooked lancaster butter
noodles
1 teaspoon Cracked black pepper corns
Salt to taste
One half cup Watercress or baby mustard
greens

In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add
shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2
minutes. Add calvados and flambe. Add stock and bring to a boil. Add
asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and
salt, toss. Serve garnished with greens.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8864 Posted to MCRecipe Digest V1 #591 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997