Quick, before it's gone!

Asparagus season is coming to a close, and soon there will be nothing but supermarket stuff shipped in from who knows where. Last Saturday only one vendor at our main farmers' market still had the tasty, local crop. This salad with thinly sliced raw mushrooms, a handful of herbs (I used oregano and parsley) and a lemony vinaigrette was a great way to use it.

Feel free to substitute spinach or your favorite lettuce for the arugula.

Recipe: Asparagus and Mushroom Salad

(serves 4-6)

Ingredients:
1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt and freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan

Instructions:
1. Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
2. Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

Source: New York Times

Recipe: Sauteed chicken with chanterelle mushrooms

Chanterelle mushrooms are another special treat of an ingredient that are only available now and then. I got mine at Madison's @ Findlay Market. You might also find some at Whole Foods or Jungle Jim's. Unlike most other mushrooms, the stems are just as tasty as the caps, so you don't have a bit of waste. I'm including a shot of the raw 'shrooms, top, in case you aren't familiar with them. Before they became available here in Cincinnati, I used to smuggle them back from France in my suitcase.
This recipe is for two, but as usual with my recipes, you can make twice the amount.

RECIPE: Sauteed Chicken with Mushrooms and Leeks

Ingredients:

2-3 T canola oil

2 6- to 8-ounce boneless, skinless chicken breasts (preferably free range, grass fed and locally grown without hormones or antibiotics), patted dry and seasoned with salt and pepper

1 cup chopped leeks (about one medium, white and light green part only, well washed)

1 large clove garlic, minced

2 cups sliced mushrooms—chanterelles if you can get them, or a mix of various types

1 cup chicken broth or stock, plus up to 1 cup more if needed

1 teaspoon dried tarragon

Salt and pepper, to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add chicken and saute for 3 minutes on one side. Turn over and saute for another 90 seconds. Chicken will not be completely cooked at this point. Remove to a plate and cover loosely with tin foil.

2. Reduce heat to medium. Add leeks and garlic, saute while stirring for 2-3 minutes, until leeks soften and begin to turn brown. If pan seems too dry, add a little chicken broth.

3. Add mushrooms and continue to cook, stirring, until mushrooms begin to brown, about 4 minutes. Add one cup of the chicken broth or stock and tarragon and stir well.

4. Return chicken to the pan, spoon some of the sauce over top of each chicken breast. Add salt and pepper. Cover and reduce heat to low. Add more broth/stock if the pan seems too dry. Cook for another 4-5 minutes until chicken is completely done. (Length of cooking time will depend on thickness of the chicken breast.) Serve immediately.