Roasting asparagus and mushrooms creates an extra dimension of flavor.
You can use oyster mushrooms instead of morel mushrooms.
I found 2 large morels on my property on Friday and then another one on Saturday and decided to give this recipe a try. I scaled the recipe back seeing how I only had the 3 mushrooms and I made a couple of changes. The morels could have withstood 450 degrees but the asparagus would have been too done for my liking so I chose 400. The other change was that arugula is not available at my store except for in the spring mix packages which is mostly spinach anyhow so I just used the baby spinach I had on hand. Lets face it, the morels are the star here so it really doesn't matter which lettuce you use. This is a good recipe and one I will make again if I find more shrooms.
Read More I found 2 large morels on my property on Friday and then another one on Saturday and decided to give this recipe a try. I scaled the recipe back seeing how I only had the 3 mushrooms and I made a couple of changes. The morels could have withstood 450 degrees but the asparagus would have been too done for my liking so I chose 400. The other change was that arugula is not available at my store except for in the spring mix packages which is mostly spinach anyhow so I just used the baby spinach I had on hand. Lets face it, the morels are the star here so it really doesn't matter which lettuce you use. This is a good recipe and one I will make again if I find more shrooms.
I've made this recipe as is once and once replacing the butter with the juices from cooking steak and both are equally delicious.the mushrooms soak up the balsamic beautifully. The only other change I made was to cook it on 425 for 15 minutes instead of 450
