Mushrooms and white asparagus in a mushroom sauce... get ready for some incredible umami.
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In a medium bowl place porcini oil, olive oil, liquid smoke, kosher salt, and apple cider vinegar. Using a whisk, stir all ingredients and set aside.
Clean and toss all mushrooms in marinade. Cut asparagus tips, 2 1/2” long. Cut off 1” off the ends and reserve the body.
In a sauce pot boil water with 3 tbs kosher salt. Place tips in pot and cook until tender.
Immediately put in ice water to stop cooking process.
Once cold, toss in with mushrooms. Let sit until serving.
In a sauce pot, place heavy cream, asparagus body (that was set aside) and salt to taste. Let simmer until tips are beyond tender. Let cool and blend together. Add boiled potato to asparagus cream for creamier consistency. Set aside and let cool.
In 4 bowls of choice, put 2 ounce of cream of asparagus in the center. Separate 4 portions of mushroom salad mix and place over cream of asparagus. Dust each plate with porcini powder and garlic dust. Finish with smoked salt and enjoy.