 | | Directions |
- 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.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 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 |
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