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Wild Mushrooms, Asparagus, & White Truffle Oil*

Serves 6

3 C cooked mixed wild mushrooms
1/2 T lemon juice
30 asparagus tips (3 inches long)
4 medium Yellow Finn potatoes, cooked and sliced
1 T white truffle oil
2 T snipped chives
2 T chopped Italian parsley
Pepper to taste
2 oz shaved Parmesan cheese (Reggiano)
6 sprigs chervil

Sauté mushrooms in cooking spray over high heat. Add lemon juice. Heat asparagus and potatoes in hot water; drain and add to mushrooms. Remove from heat and add white truffle oil, chives, parsley, and pepper to taste. Divide mixture among 6 plates; garnish with shaved Parmesan and chervil.


  • Use mushrooms in season, such as morels, oyster, shiitake, or black trumpet.
  • White truffle oil (available in specialty markets) brings out the flavor of the entire recipe. Garlic oil may be substituted, but the final dish will not taste quite as good.
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