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!
Ingredients
- 1 bunch (about 1 pound) asparagus spears, ends trimmed
- 1 tablespoon olive oil
- Salt
- 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
Instructions
- 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.
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
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.