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Appetizer of asparagus and mushrooms
Appetizer of cheese-mushroom cream with truffle flavor and crispy asparagus.
How to cook Appetizer of asparagus and mushrooms
Step 1
Boil the asparagus in boiling salted water for 5-6 minutes. Dry.
Step 2
Cut mushrooms and fry in oil.
Step 3
For cream, beat cheese, cream, olive and truffle oil, salt and pepper. Combine with mushrooms.
Step 4
Put cream and asparagus on a plate. Enjoy your meal!
Appetizer of asparagus and mushrooms - FAQ About Ingredients, Baking Time and Storage
Absolutely! Feel free to experiment with different mushroom varieties like shiitake, oyster, or cremini for unique flavor profiles. A mix of wild mushrooms would also be delicious.
If you don't have truffle oil, you can substitute it with a high-quality olive oil and a pinch of truffle salt, or simply omit it. The cream sauce will still be flavorful.
The assembled appetizer is best enjoyed fresh. However, the mushroom and cream mixture can be stored in an airtight container in the refrigerator for up to 2 days. Add to the asparagus just before serving.
Yes! Substitute the cheese and cream with vegan alternatives like cashew cream cheese and plant-based cream. Ensure your olive oil is vegan-friendly.
Make sure to boil the asparagus just until tender-crisp, about 5-6 minutes as indicated. Immediately drain and dry them well after boiling to prevent overcooking.
Yes, you can prepare the cream mixture up to a day in advance and store it in the refrigerator in an airtight container. This allows the flavors to meld together nicely.
This appetizer is great served on small plates as a starter or as part of a larger charcuterie board. You can also serve it on toasted baguette slices for a more substantial snack.
Freezing is not recommended as the cream sauce may separate and the asparagus texture might change upon thawing. It is best to enjoy this appetizer fresh or within a couple of days.
Simply double or triple the ingredient quantities while maintaining the cooking times for each step. Make sure you have enough surface space for frying the mushrooms if you're making a large batch.
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