Sautéed 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.
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.
Meanwhile, melt the butter in a large sauté pan and cook the shallots until softened, about a minute.
Add the garlic and mushrooms and cook until the mushrooms are softened and starting to brown.
Add the wine and cook until it is absorbed by the mushrooms.
Add the herbs.
Along with the roasted asparagus and toss to combine.
Transfer to a serving platter and enjoy.
Sautéed Wild Mushrooms with Roasted Asparagus
- 1 bunch (about 1 pound) asparagus spears, ends trimmed
- 1 tablespoon olive oil
- 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
- 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.
- 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.
- Note: I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound.
- Per serving (6 servings)
- Calories: 143
- Fat: 10g
- Saturated fat: 5g
- Carbohydrates: 9g
- Sugar: 3g
- Fiber: 4g
- Protein: 3g
- Sodium: 301mg
- Cholesterol: 20mg
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