Sautéed Wild Mushrooms & Roasted Asparagus

Tested & Perfected Recipes

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.


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Sautéed Wild Mushrooms with Roasted Asparagus

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


  • 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


  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

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • What kind of white wine did you use in this recipe?

    • — Peggy brennan on March 29, 2018
    • Reply
    • Hi Peggy, I use a pinot grigio for this, but any inexpensive white wine (that is good enough) to drink would work here. Enjoy!

      • — Jenn on March 29, 2018
      • Reply
  • Loved this recipe! Simple & so tasty! I made it a second time & added cherry tomatoes at the end it really added additional flavor! Could then serve over pasta and you wouldn’t need additional sauce! Delicious! I just had it over grilled chicken & it really made my grilled chicken look & taste gourmet!

    • — Jennifer on March 7, 2018
    • Reply
  • Reconstituted a handful of wild mushrooms from the Costco jar. Flavors meld beautifully. Will be using this regularly. Really appreciate that most of the ingredients for your recipes are already in the pantry.

    • — Craig Harper on March 1, 2018
    • Reply
  • Made this for thanksgiving instead of traditional green bean casserole and it was a hit. No leftovers!

    • — Cindy on November 30, 2017
    • Reply
  • I love this! Our new Go-To green bean recipe for the holidays.

    Thank you!!!

    • — Ann on November 30, 2017
    • Reply
  • Hi, I absolutely love the taste of this dish. It is easy to make and delicious. I used non alcohol white cooking wine.

    • — Elizabeth on February 27, 2017
    • Reply
  • 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.


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

    • Hi Janice, Sure, this could be made ahead and re-heated just until warmed through. Enjoy!

      • — Jenn on June 11, 2016
      • Reply
  • 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
  • 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
  • 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
  • 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
  • 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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