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Sautéed Wild Mushrooms & Roasted Asparagus

5 stars based on 7 votes

Wild-Mushrooms-&-Roasted-Asparagus

Hope everyone had a wonderful Easter and spring break! We spent a week in the sun at my parents’ place in Florida, and then came back to winter coat-weather in DC — what happened to spring?! Oh well, back to reality :). I’ve been testing, testing and re-testing recipes for the cookbook, and my mom and I just started planning our Passover seder. This year, the holiday coincides with my grandfather’s 98th birthday, so we’re having a big celebration with over 20 aunts, uncles, and cousins coming for dinner. Along with the old standbys, I wanted to make something new and spring-y, so this garlicky wild mushroom and asparagus dish is on the menu — it’s easy to make and loaded with flavor.

ingredients

To make it, begin by tossing the asparagus with olive oil, salt and pepper on a foil-lined sheet pan. Roast in a 425°F oven until tender-crisp, then cool and cut into thirds.

roasting-asparagus

Meanwhile, melt the butter in a large sauté pan and cook the shallots until softened, about a minute.

sauteing-shallots

Add the garlic and mushrooms and cook until the mushrooms are softened and starting to brown.

sauteing-mushrooms

Add the wine and cook until it is absorbed by the mushrooms.

simmering-wine

Add the herbs.

adding-herbs

Along with the roasted asparagus and toss to combine.

stirring-in-asparagus

Transfer to a serving platter and enjoy.

1-Wild-Mushrooms-&-Roasted-Asparagus

Sautéed Wild Mushrooms with Roasted Asparagus

Servings: 6
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

  • 1 bunch (about 1 pound) asparagus spears, ends trimmed
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/3 cup finely chopped shallots, from 1-2 shallots
  • 2 large garlic cloves, minced
  • 12 ounces (5-6 cups) thinly sliced wild mushrooms (see note)
  • 1/2 cup white wine
  • 2 teaspoons fresh chopped thyme
  • 1 tablespoon fresh chopped parsley

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil for easy clean-up. Arrange the asparagus spears in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with 1/4 salt and 1/4 teaspoon pepper; turn to coat evenly. Roast until lightly browned and tender-crisp, 10 to 15 minutes, depending on the thickness of the spears. Let cool slightly, then transfer to a cutting board and cut the spears into thirds. Set aside.
  2. Melt the butter in a large sauté pan over medium-high heat. Add the shallots and cook until softened but not browned, 1 to 2 minutes. Add the garlic and wild mushrooms and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of black pepper. Add the wine, and cook until absorbed by the mushrooms. Stir in the cut asparagus, thyme, and parsley. Transfer to a platter and serve.
  3. Note: I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 143
  • Fat: 10g
  • Saturated fat: 5g
  • Carbohydrates: 9g
  • Sugar: 3g
  • Fiber: 4g
  • Protein: 3g
  • Sodium: 301mg
  • Cholesterol: 20mg

Reviews & Comments

  • Hi Jen: Can this be made without the garlic? I am allergic to garlic, I know, a real pain, but I have to deal with it.

    JC

    - Jeannie on January 20, 2017 Reply
    • That is unfortunate! I think you could get away with just increasing the shallots a bit here and still get a nice result. Also, this article about garlic substitutes may be helpful.

      - Jenn on January 20, 2017 Reply
  • 5 stars

    I made this a few nights ago and it was a hit! It was healthy and delicious! I had served it as a side with lemon chicken, and the two worked very well together! I will definitely be adding this to my recipe box!

    - L. Hong on December 1, 2016 Reply
  • Hi,
    Do you think Farro would work to alter this into a grain salad (just had a store bought farro with mushroom and asparagus so have been looking online on how to recreate it). At what stage would you add the cooked farro? I was thinking with the wine or as the wine starts to cook off. Thanks!
    Lauren

    - Lauren Wallerstein on October 25, 2016 Reply
    • I think that would be delicious Lauren! I’m assuming the farro would already be cooked, correct? If so, adding it along with the wine would work as you just want it warmed through.

      - Jenn on October 25, 2016 Reply
  • 5 stars

    Dear Jenn –

    Made this for company the other night and it was really nice. When I want a no-fail/no worry recipe I just type Jenn Segal into my search engine and relax.
    Many thanks!

    Shae

    - Shae on July 28, 2016 Reply
  • Can you make this dish ahead and reheat before serving?

    - Janice SCHNEIDER on June 10, 2016 Reply
    • Hi Janice, Sure, this could be made ahead and re-heated just until warmed through. Enjoy!

      - Jenn on June 11, 2016 Reply
  • 5 stars

    Delicious! Made this last night alongside the cedar-plank salmon and they were wonderful together. My husband and I finished off the whole dish!

    - Sheri on April 18, 2016 Reply
  • 4 stars

    I made this last night and it was WONDERFUL!! I didn’t have any shallots so I just used onion and it was fine. I used 4 oz of oyster and 8 oz of baby bella because that was the easiest way to come up with 12 ozs. Mine was a bit liquidy between the wine and the liquid the mushrooms gave off, but it was still yummy.

    - Janice on April 11, 2016 Reply
  • 5 stars

    Jenn, this was an amazing dish. So amazing it could be a dish on its own! The only tip I have for everyone is to make a double batch. We were all very sad when the dish was empty;) Thank you for sharing this recipe.

    - Elizabeth B. on April 7, 2016 Reply
  • 5 stars

    Hi Jenn. This recipe looks delicious, and I think it would be great served over Basmati rice for a quick vegetarian meal especially if using portobello and shiitake mushrooms.

    - Batzion on April 7, 2016 Reply
    • Sounds delicious!

      - Jenn on April 7, 2016 Reply
  • Jenn, what wild mushroom do you use?

    - Nancy on April 7, 2016 Reply
    • Hi Nancy, I usually buy a mix of shiitake, oyster and portobello mushrooms.

      - Jenn on April 7, 2016 Reply
  • Can this be made the night before as I would like to make three batches for a potluck dinner.

    - yvette on April 7, 2016 Reply
    • Yes Yvette, this could be made ahead and re-heated just until warmed through. Enjoy!

      - Jenn on April 7, 2016 Reply
  • 5 stars

    can I make in advance and reheat

    - iris on April 7, 2016 Reply
    • Yes Iris, that will work.

      - Jenn on April 7, 2016 Reply
  • I too am planning my Passover meal. Could I make this a day ahead and serve at room temperature? And if I wanted to make ahead and reheat, what would you suggest? Thank you and wishing you and yours a Happy Passover.

    - Barbara on April 7, 2016 Reply
    • Hi Barbara, yes, I think you could serve this at room temperature, or reheat it briefly in the microwave, just until warm. (You want to avoid overcooking the asparagus.) Happy Passover to you too!

      - Jenn on April 7, 2016 Reply

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