ASPARAGUS WITH MUSHROOMS
This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASIAN ASPARAGUS AND MUSHROOMS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
ROASTED ASPARAGUS WITH MUSHROOMS
Make and share this Roasted Asparagus with Mushrooms recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425*.
- In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
- Spread the vegetables in a single layer.
- Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
- Place vegetables on a serving platter.
- Sprinkle vegetables with vinegar and toss gently to combine.
- Season with additional salt and pepper as desired.
- Serve warm or at room temperature.
- Makes 4 servings.
Nutrition Facts : Calories 105.7, Fat 7.3, SaturatedFat 1, Sodium 23.4, Carbohydrate 8.1, Fiber 3.4, Sugar 3.4, Protein 5.2
OVERNIGHT ASPARAGUS MUSHROOM STRATA
This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.
Provided by Shandeen Gemanis
Categories Breakfast and Brunch Eggs Breakfast Strata Recipes
Time 9h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
- Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
- Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
- The next day, preheat oven to 375 degrees F (190 degrees C).
- Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
- Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g
ROASTED MUSHROOMS WITH ASPARAGUS AND SHAVED PARMESAN
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
- Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
- Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
- Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
- Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.
Nutrition Facts : Calories 223 g, Cholesterol 5 g, Fat 3 g, Fiber 5 g, Protein 12 g, Sodium 446 g
ASPARAGUS AND MUSHROOM CASSEROLE
A fresh twist on the holiday casserole my mom always made.
Provided by hembrees
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
- Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
- Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
- Spoon the asparagus mixture over the crumb mixture.
- Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
- Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
- Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 27 g, Cholesterol 21.4 mg, Fat 21.2 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 4.6 g
BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS
Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.
Provided by akgrown
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2
ASPARAGUS-MUSHROOM SAUTé WITH CREAM
This combination of oyster mushrooms and asparagus hits the spring vegetable sweet spot. Raleigh, NC chef Ashley Christensen adds cream and finishes with porcini butter, a flavorful compound butter you should make in advance. It's an optional addition, but its earthy punch makes this dish a knockout.
Provided by Ashley Christensen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat until shimmering. Add mushrooms to the pan in an even layer. Sear, stirring a few times, until the moisture from the mushrooms has evaporated and the edges begin to crisp, 1-2 minutes. (If the pan seems dry as the mushrooms cook, add remaining ½ tablespoon oil.) Add the shallots and thyme; stir to coat and cook, 1 minute. Add asparagus and a pinch of salt, and continue cooking until the asparagus are bright green and slightly soft, 1-2 minutes depending on asparagus size.
- Add sherry and swirl the pan until the liquid has reduced by ¾. Add heavy cream and let it reduce until it has thickened slightly, 2 minutes. Stir in one tablespoon of butter and one tablespoon of porcini butter, and continue sautéing until the sauce coats the vegetables, 1 more minute. Turn off heat. Taste and adjust seasoning with salt if necessary, and finish with lemon juice. Serve immediately. Porcini Butter: In a small saucepan combine mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes. Mushrooms should be soft, with a bit of liquid in the pan. Purée mushrooms and remaining liquid with butter until smooth. Transfer to a lidded container and refrigerate until ready to use. Porcini butter can be stored in the refrigerator up to 2 weeks and in the freezer up to 3 months.
SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
STIR FRIED ASPARAGUS WITH MUSHROOMS
Wonderful dish with chicken. Do not over cook the asparagus they should be heated through but still crisp
Provided by Bergy
Categories Lunch/Snacks
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
- Add asparagus and sauté, stirring for 1 minute.
- Add salt, pepper and shallots; sauté 1/2 minute.
- Sprinkle with the coriander and serve.
ASPARAGUS AND MUSHROOMS WITH FRESH CORIANDER
Provided by Bryan Miller And Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Cut the asparagus spears on the diagonal into one-inch pieces.
- Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 2 grams
ASPARAGUS WITH MUSHROOMS & FRESH CORIANDER
Make and share this Asparagus With Mushrooms & Fresh Coriander recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
- Use a vegetable peeler to scrap asparagus to about 1 inch from top.
- Cut asparagus on diagonal into 1 inch pieces.
- Melt butter in a non-stick frying pan.
- Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned.
- Add asparagus.
- Cook, stirring and tossing for about 1 minute.
- Add shallots, salt and pepper.
- Sprinkle with coriander.
- Cook for 30 seconds.
Nutrition Facts : Calories 90, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 337.8, Carbohydrate 7.2, Fiber 3, Sugar 3.1, Protein 4.5
ROASTED MUSHROOM AND ASPARAGUS PLATTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Place mushrooms and 1/4 tablespoon olive oil in a bowl.
- Sprinkle w/ salt and pepper and oregano and toss to distribute oil and seasonings. Turn out into a rimmed baking sheet and set aside.
- Toss asparagus in remaining olive oil. Season with salt and pepper, place asparagus on another baking sheet.
- Place both baking sheets in oven and roast until asparagus is tender (10-15 minutes depending on thickness) and mushrooms are tender and golden (approximately 20 minutes).
- Remove from oven and arrange on platter. Serve hot or at room temperature.
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS WITH FRESH HERBS
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
- Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
- Correct seasonings and pour sauce over asparagus. Serve at room temperature.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 624 milligrams, Sugar 5 grams
TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS
For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.
Provided by miche
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
- Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
- In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
- Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g
ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE
Categories Mushroom Vegetable Side Roast Sauté Vegetarian Quick & Easy Asparagus White Wine Spring Healthy Tarragon Shallot Parsley Bon Appétit
Yield Makes 4 (first-course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
- Divide asparagus among 4 plates. Top each serving with mushrooms.
ASPARAGUS MUSHROOM SALAD
When I served this as a main course for a luncheon with friends, everyone asked for the recipe. Occasionally I'll garnish the salad with toasted walnut halves instead of tomatoes to give it some crunch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water. , In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat. , Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika.
Nutrition Facts :
ASPARAGUS WITH CREAMY MUSHROOM DRESSING
Categories Mushroom Side Vegetarian Quick & Easy Asparagus Spring Chill Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)
- Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
- Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.
ASPARAGUS WITH MUSHROOMS
Make and share this Asparagus With Mushrooms recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender.
- Add mushrooms, salt, sugar and pepper.
- Cook and stir 2-3 minutes longer or until mushrooms are tender.
Nutrition Facts : Calories 97.7, Fat 7.1, SaturatedFat 1, Sodium 586.7, Carbohydrate 7, Fiber 3.1, Sugar 3.3, Protein 4.2
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