Sautéed Wild Mushrooms and Roasted Asparagus
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This springy side dish made up of earthy wild mushrooms and roasted asparagus is easy, elegant, and loaded with flavor!
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
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.
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
This springy side dish made up of earthy wild mushrooms and roasted asparagus is easy, elegant, and loaded with flavor!
- 1 bunch (about 1 pound) asparagus spears, ends trimmed
- 1 tablespoon olive oil
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- ⅓ cup finely chopped shallots, from 1-2 shallots
- 2 large garlic cloves, minced
- 12 ounces (5-6 cups) thinly sliced wild mushrooms (see note)
- ½ 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 ¼ salt and ¼ 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 ½ 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
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.
Husband requested we kick off the new year with a few weeks without meat. So I made this recipe as directed (but maybe threw in a couple extra mushrooms- it is Winter in New England and we need all the vitamin D we can get). I’ve been making Jenn’s recipes regularly for 6+ years, but I am always trying to play it cool when I give the first bite of the finished product a try so it doesn’t look like I am tooting my own horn (all the credit goes to Jenn and all those who help her develop the recipes). This one stopped me in my tracks though- I got one single mushroom into my mouth (all discrete like) but as the flavor hit me a major ratatouille moment took over (if you know, you know). My husband spotted me- eyes closed, grasping the kitchen counter and asked:
“Are you okay?”
So I grabbed his plate of food, told him I just stubbed my toe and waited for my moment of glory (when he tried it). =)
He also loved it- as did our 7 year old daughter.
Thank you to Jenn and her amazing army of testers!
My asparagus came out soft and stringy. Did I put to much olive oil on it? Roasted it and followed all directions? The dish was delicious just want the asparagus to not be stingy.
Hi Edie, Did you trim the bottom off the end of each spear? That part is definitely stringy when cooked. And if they were soft, it sounds like they were a bit overcooked. Did you have thinner asparagus? If so, it can take less time to them to cook to the desired texture. Glad they tasted good though!
This is delicious, but I couldn’t tell from the picture if you scoop the gills out of the bellas, and if you trim all the stems as well?
Hi Elise, I buy them already trimmed, but if yours aren’t, it’s not necessary to remove the gills or the stems. Hope you enjoy!
This was so delicious! Everyone loved it! New favorite for our family. Thank you Jen! Your recipes are the best!
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.
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!
Thinking of serving this for thanksgiving. Can you make this ahead? Love all your recipes I’ve tried so far!
Glad you like the recipes! Yes, I think you could get away with making this ahead and reheating.
What kind of white wine did you use in this recipe?
Hi Peggy, I use a pinot grigio for this, but any inexpensive white wine (that is good enough) to drink would work here. Enjoy!
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!
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.
Made this for thanksgiving instead of traditional green bean casserole and it was a hit. No leftovers!
I love this! Our new Go-To green bean recipe for the holidays.
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.
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!
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!
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!
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.
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.
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!