Best Betsys Asparagus Mushroom Saute Recipes

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ASPARAGUS-MUSHROOM SAUTé WITH CREAM



Asparagus-Mushroom Sauté with Cream image

This combination of oyster mushrooms and asparagus hits the spring vegetable sweet spot. Raleigh, NC chef Ashley Christensen adds cream and finishes with porcini butter, a flavorful compound butter you should make in advance. It's an optional addition, but its earthy punch makes this dish a knockout.

Provided by Ashley Christensen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 ounce dried porcini mushrooms
2 sticks unsalted butter, room temperature, make ahead of time; see step 2 for cooking instructions
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 pound oyster mushrooms, torn into bite-sized pieces
Sea salt
2 tablespoons minced shallots, about 1 medium shallot
2 sprigs thyme
1 pound asparagus, ends trimmed, cut into 1-inch pieces
1/2 cup amontillado sherry (or white wine), preferably Lustau brand
1/3 cup heavy cream
1 tablespoon unsalted butter, cold, (use 2 tablespoons if not using porcini butter)
1 tablespoon porcini butter, cold (optional)
1 tablespoon fresh lemon juice

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat until shimmering. Add mushrooms to the pan in an even layer. Sear, stirring a few times, until the moisture from the mushrooms has evaporated and the edges begin to crisp, 1-2 minutes. (If the pan seems dry as the mushrooms cook, add remaining ½ tablespoon oil.) Add the shallots and thyme; stir to coat and cook, 1 minute. Add asparagus and a pinch of salt, and continue cooking until the asparagus are bright green and slightly soft, 1-2 minutes depending on asparagus size.
  • Add sherry and swirl the pan until the liquid has reduced by ¾. Add heavy cream and let it reduce until it has thickened slightly, 2 minutes. Stir in one tablespoon of butter and one tablespoon of porcini butter, and continue sautéing until the sauce coats the vegetables, 1 more minute. Turn off heat. Taste and adjust seasoning with salt if necessary, and finish with lemon juice. Serve immediately. Porcini Butter: In a small saucepan combine mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes. Mushrooms should be soft, with a bit of liquid in the pan. Purée mushrooms and remaining liquid with butter until smooth. Transfer to a lidded container and refrigerate until ready to use. Porcini butter can be stored in the refrigerator up to 2 weeks and in the freezer up to 3 months.

ASPARAGUS AND MUSHROOM SAUTE



Asparagus and Mushroom Saute image

An easy side dish that will go well with all sorts of main dishes. You can use any kind of mushroom that you like -- I love baby bellas.

Provided by Lvs2Cook

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb asparagus spear, trimmed
water
1/4 cup butter
2 cups sliced mushrooms
2 tablespoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 teaspoon garlic, minced

Steps:

  • Place asparagus spears in a 10" skillet.
  • Add enough water to cover.
  • Bring to a boil over medium heat and cook until spears are crisp tender.
  • Drain and return to skillet.
  • Add remaining ingredients, stir well, and heat over medium heat until mushrooms are cooked through.

Nutrition Facts : Calories 93.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 170.7, Carbohydrate 4.3, Fiber 1.9, Sugar 1.5, Protein 2.8

SAUTEED ASPARAGUS AND MUSHROOMS RECIPE



Sauteed Asparagus and Mushrooms Recipe image

Sauteed Asparagus with Mushrooms is an earthy side dish. It pairs well with most entrees. While my first thought is steak or poultry, it will work nicely with many seafood and egg entrees. The nutritious low carb vegetable recipe fits in well with most healthy diets. Leftovers are great in omelettes and other dishes.

Provided by Robin Gagnon

Categories     Side Dish

Time 12m

Number Of Ingredients 7

1 bunch asparagus
1/2 tbsp olive oil (classic)
1 clove garlic (minced)
1/4 tsp Sea salt
generous pinch thyme leaves
4 ounces fresh mushrooms (crimini or white button mushrooms )
black pepper (to taste)

Steps:

  • Snap or cut off the woody ends of the asparagus spears. Cut the trimmed spears on a diagonal. The cook better and have a better mouth feel. Feel free to hand snap them though if you prefer.
  • Preheat a large skillet to medium high heat. Once hot add oil.
  • Add asparagus pieces, garlic , thyme and sea salt. Saute while cutting the mushrooms.
  • Brush off any debris from mushrooms and slice into bite sized pieces.
  • After a few minutes stirring the asparagus they will be starting to get tender, but not quite done. Reduce heat to medium.This is when to toss in your quick cooking mushrooms.
  • Cook, stirring for just a couple minutes. We only want the mushrooms cooked through and the asparagus tender crisp.
  • Season to taste with salt and pepper to serve.

Nutrition Facts : Calories 45 kcal, Carbohydrate 5 g, Protein 3 g, Fat 1 g, Sodium 149 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER



Asparagus and Mushrooms in Lemon-Thyme Butter image

Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 teaspoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS-MUSHROOM SAUTE



Asparagus-Mushroom Saute image

This is a quick and easy dish that could be served any night of the week. It is also elegant enough to be served at a dinner party. I think the flavor combination of asparagus and mushrooms best accompanies beef, but you could serve with any meat of your choice. This dish could also be served over brown or white rice as a main dish vegan alternative (Note: This would reduce the number of servings from four to two).

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, sliced into 2-inch pieces
1 cup portabella mushroom, sliced
2 tablespoons scallions, sliced thin
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
  • Heat olive oil in a large skillet over medium-high heat until glistening.
  • Add all ingredients to skillet; toss to combine.
  • Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
  • Serve immediately.

Nutrition Facts : Calories 92.8, Fat 7.1, SaturatedFat 1, Sodium 163.3, Carbohydrate 6.3, Fiber 2.7, Sugar 1.9, Protein 3.4

ASIAN ASPARAGUS AND MUSHROOMS



Asian Asparagus and Mushrooms image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

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