Sautéed Wild Mushrooms and Roasted Asparagus

Tested & Perfected Recipes

This springy side dish made up of earthy wild mushrooms and roasted asparagus is easy, elegant, and loaded with flavor!

wild mushrooms roasted asparagus

I’ve been testing, testing and re-testing recipes for the cookbook, and my mom and I just started planning our Passover Seder before it sneaks up on us. This year, the holiday coincides with my grandfather’s 98th birthday (yes, 98th!!), so we’re having a big celebration with over 20 aunts, uncles, and cousins coming for dinner. Along with the old standbys that I usually prepare for Seder, I wanted to make something new and springy, so I added this garlicky dish of wild mushrooms and roasted asparagus dish is on the menu — it’s easy to make and loaded with flavor.

Preparing the dish will require you to turn on both your oven and your stove but ultimately comes together quickly and simply. It’s no-fail and, I guarantee, the serving dish will be empty by the meal’s end.  (You may even wish that you prepared a double batch so you could pick at the leftovers!)

What you’ll need to make Wild Mushrooms and Roasted ASparagus

ingredients

How to make Wild Mushrooms and Roasted ASparagus

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

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Sautéed Wild Mushrooms with Roasted Asparagus

This springy side dish made up of earthy wild mushrooms and roasted asparagus is easy, elegant, and loaded with flavor!

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

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, Edamam.com. 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • This was delicious! In reading the comments, I got the idea of serving the veggies as a sauce over pasta. I’d made and enjoyed Jenn’s basil/zucchini/cherry tomato side previously… Anyway, I added a pint of halved cherry tomatoes with the wine and mixed everything with 12 oz of cooked penne pasta. I also happened to have 5 oz of leftover slow roasted king salmon seasoned w/garlic and thyme. Adding chunks of salmon and grated parmesan to the pasta/veggies resulted in a sublime meal. I think a pound of salmon or chicken for 4 servings would work well.

    • — Lon on June 15, 2019
    • Reply
  • A wonderful asparagus side dish!! My husband and I both love asparagus and wild mushrooms so this recipe is a win-win! I used Baby Bella and Oyster mushrooms with a little Chardonnay and the flavor with the thyme is wonderful! I served it with a flat iron steak and tiny gold potatoes…perfection! Thanks again Jenn! I love your recipes!

    • — Laura Cox on April 11, 2019
    • Reply
  • 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.

  • 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

    • 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.

  • 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!

  • 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
    • 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.

    • I make kind of a similar dish that I eat for breakfast everyday, mushrooms, asparagus, power greens or kale, I often add eggplant, tomato, lemon juice, olive oil crushed red pepper, bell peppers except I typically toss with quinoa and it is awesome!

      • — Julie on December 30, 2018
      • 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

  • 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!

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

  • 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.

  • 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.

  • 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.

    • Sounds delicious!

  • Jenn, what wild mushroom do you use?

    • Hi Nancy, I usually buy a mix of shiitake, oyster and portobello mushrooms.

  • Can this be made the night before as I would like to make three batches for a potluck dinner.

    • Yes Yvette, this could be made ahead and re-heated just until warmed through. Enjoy!

  • can I make in advance and reheat

    • Yes Iris, that will work.

  • 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.

    • 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!

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