Ingredients

1 1/2 Tb olive oil

1 1/2 Tb butter

1/2 c. shallots, chopped

4 oz fresh morels

1 apples, julienned with skin

1 chipotle in adobo, minced

1 Tb flour

1/4 c Calvados

1/2 c veg or chicken stock (or if using 3 oz dried morels above, use reconstituted mushroom check)

1/2 # asparagus, cut in 2" pieces, pre-blanched

2 c arugula (loosely packed)

Salt & Pepper to taste

1/2 c israeli couscous

Preparation

  1. Heat sauce pan on med high and add butter and olive oil.
  2. Cook shallots and morels for 4 minutes.
  3. Add apples & chipotle and mix. Add flour and mix. Cook 2 minutes. Add calvados and flambe or cook until mostly dry.
  4. Add stock and bring to boil.
  5. Turn heat down to med-low. Add asparagus and cook 3 minutes.
  6. Add arugula and cook until wilted.
  7. Add cooked couscous. Mix.
  8. Salt & Pepper to taste