2 servings

Crawfish tails: 6 oz.

Domestic mushroom: 2 each

Shitake mushroom: 2 each

Morel mushroom: 2 each

Asparagus tips: 10 each

Crawfish stock: 4oz.

Heavy cream: 2 oz.

Truffle oil: 1/2 tsp.

Chopped parsley: pinch

Brandy: 2 oz.

Shallot: 1 tbsp.

Unsalted butter: 1 tbsp.

Salt and pepper to taste

  1. Over medium heat, add butter to a saucepan
  2. Add shallots and saute for a minute
  3. Add crawfish and saute for a minute
  4. Add brandy
  5. Add mushrooms and saute
  6. Add liquids and simmer for three minutes
  7. Add asparagus, salt and pepper, and let simmer
  8. Add truffle oil and serve
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