- In large, heavy skillet, heat 2 tablespoons butter. Add the morels or mushroom of choice, halved. Sauté until tender, approximately 5 minutes. Add one clove minced garlic and sauté one minute. Add baby carrots, pearl onions, one cup chicken broth, two sprigs thyme and one bay leaf. Simmer 5-7 minutes, until tender. (A little less time if you prefer crisp, tender vegetables).
- Add squash and peas. Simmer three more minutes. Swirl in 2 tablespoons butter.
- Remove from heat. Add parsley and basil. Drizzle with truffle oil.
- Discard bay leaf and season with salt and pepper to taste.
|Prep Time: 10 minutes|
Cook Time: 10 minutes
|-||1/4 cup unsalted butter|
|-||1/4 pound baby pattypan squash, trimmed, and cubed. Do not peel.|
|-||1/4 pound baby carrots, cut into matchsticks.|
|-||1/2 cup shelled fresh peas, snap peas, or pea pods|
|-||1/4 pound pearl onions, blanched in boiling water 1-3 minutes, peeled and trimmed|
|-||2 thyme sprigs|
|-||1 bay leaf|
|-||1 cup chicken broth|
|-||1/4 pound fresh morels, washed, or any mushroom of choice|
|-||3 tablespoons fresh parsley, minced|
|-||1 tablespoon fresh basil, minced|
|-||1 clove garlic, minced|
|-||2 teaspoons truffle oil or olive oil|
|-|| salt and pepper to taste|