Wild Mushroom and Asparagus Ragout with Grits : Foodwise

Name: Wild Mushroom and Asparagus Ragout with Grits : Foodwise
Ingredients: 3 cups water; ½ teaspoon salt; A few grinds of fresh black pepper; 1 cup coarsely ground cornmeal (preferably Tierra Vegetables heirloom Florian Red or Bloody Butcher); 1 pound large asparagus; 2 cups chicken stock; 4 slices dried porcini mushrooms; 1 sprig thyme; 3 ounces butter, divided; 1 medium leek, white and pale green parts only, cleaned and thinly sliced; Salt and freshly ground black pepper; ½ pound King Trumpet mushrooms, thinly sliced; ½ pound assorted mushrooms (such as Pioppini, Shimeji, Brown Beech, Maitake and Nameko); 2 tablespoons finely chopped fresh mixed herbs (such as parsley, savory, chives, marjoram)

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Wild Mushroom and Asparagus Ragout with Grits: A spring entree featuring seasonal ingredients in a flavorful ragout. Serves 4.

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Ingredients

3 cups water
½ teaspoon salt
A few grinds of fresh black pepper
1 cup coarsely ground cornmeal (preferably Tierra Vegetables heirloom Florian Red or Bloody Butcher)
1 pound large asparagus
2 cups chicken stock
4 slices dried porcini mushrooms
1 sprig thyme
3 ounces butter, divided
1 medium leek, white and pale green parts only, cleaned and thinly sliced
Salt and freshly ground black pepper
½ pound King Trumpet mushrooms, thinly sliced
½ pound assorted mushrooms (such as Pioppini, Shimeji, Brown Beech, Maitake and Nameko)
2 tablespoons finely chopped fresh mixed herbs (such as parsley, savory, chives, marjoram)