SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
SAUTEED SCALLIONS, MUSHROOMS, AND ASPARAGUS
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
- Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.
- To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.
Nutrition Facts : Calories 111 g, Fat 4 g, Fiber 6 g, Protein 7 g
SAUTéED ASPARAGUS AND MUSHROOMS
Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.
Provided by VirginiaWillis
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
- Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg
FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 main-course servings
Number Of Ingredients 9
Steps:
- Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
- Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
- Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
- Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.
ROASTED ASPARAGUS & SHIITAKE MUSHROOMS
A great side to roast chicken, these vegetables are also delicious served on a bed of mixed greens and drizzled with a little more oil and vinegar. They are equally good warm or at room temperature.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
- Sprinkle with the coarse salt.
- Spread the vegetables on two cookie sheets so they are not touching.
- Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
- Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
- Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
- Serve warm or at room temperature.
ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO
This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.).
- Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS
I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
- Melt the butter in wok& add the shallots& ginger.
- Sauté until just tender.
- Add the asparagus& mushrooms.
- Season w/ salt& pepper& cook for 2 minutes.
- Add the vermouth& cover.
- Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
- Cook 1 more minute.
ASPARAGUS, MUSHROOM & ARTICHOKE SKILLET
Make and share this Asparagus, Mushroom & Artichoke Skillet recipe from Food.com.
Provided by Marie
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion, garlic, asparagus, artichoke hearts and mushrooms in large skillet in olive oil.
- Season with salt and pepper.
- Cover and cook on medium for 10 minutes.
- Sprinkle on parsley, breadcrumbs and cheese.
- Stir gently and cook, uncovered on high for 3 to 4 minutes until all liquid has evaporated.
ASPARAGUS AND SHIITAKE STIR-FRY
This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.
ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE
Creamy, cheesy, keto-friendly vegetables. Bonus: All of the ingredients can be found at Costco®! Our family loved it. Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.
Provided by Steven James
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 53m
Yield 10
Number Of Ingredients 11
Steps:
- Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
- Preheat oven to 350 degrees F (175 degrees C).
- Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
- Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
- Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
- Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 8.3 g, Cholesterol 93.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 17.8 g, Sodium 599.7 mg, Sugar 0.7 g
ASPARAGUS AND SHIITAKE RISOTTO
Steps:
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
- Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE
Steps:
- For the Tarragon Vinaigrette
- Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
- For the Vegetable Sauté
- Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
- Transfer to a serving bowl and serve immediately.
More about "asparagus artichoke and shiitake mushroom saute recipes"
SESAME ASPARAGUS AND SHIITAKE MUSHROOMS — THE …
From themom100.com
4.7/5 (3)Category Side DishCuisine Asian, Chinese, KoreanTotal Time 18 mins
- Heat a very large dry skillet over medium heat. Add the sesame seeds and stir frequently for about 1 or 2 minutes, until they start to become golden. Transfer them to a plate and wipe out the skillet with a paper towel or a dish towel. Trim off the stems, then wipe the caps of the mushrooms with a damp paper towel to clean them. Slice the mushrooms into 1/2-inch slices.
- Trim the bottoms off of the asparagus, and if they are thick and the peel is tough, use a vegetable peeler to peel of the outer layer of the asparagus on the bottom half of the stalks. Cut the asparagus into 1-inch pieces.
- Heat 1 tablespoon of the sesame oil in a very large skillet over medium heat. Add the mushrooms and the asparagus, season with salt and pepper and sauté for 5 or 6 minutes, until the mushrooms are tender and the asparagus is crisp tender. Drizzle over the remaining tablespoon of sesame oil and toss well. Transfer to a serving dish and sprinkle over the toasted sesame seeds. Serve hot or warm.
ASPARAGUS AND SHIITAKE SAUTé RECIPE | BON APPéTIT
From bonappetit.com
3/5 (4)
ASPARAGUS, ARTICHOKE AND MUSHROOM SAUTE RECIPE
From recipes.sparkpeople.com
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH …
From cookingchanneltv.com
A COUPLE COOKS | HEALTHY VEGETARIAN, VEGAN, AND WHOLE FOOD RECIPES
From acouplecooks.com
ASPARAGUS MUSHROOM GRAIN BOWL RECIPE - NYT COOKING
From cooking.nytimes.com
SAUTEED ASPARAGUS WITH MARINATED MUSHROOMS AND ALMONDS …
From oprah.com
ASPARAGUS AND SHIITAKE MUSHROOM STIR-FRY RECIPE | EPICURIOUS
From epicurious.com
MUSHROOM, ASPARAGUS, AND ARTICHOKE MEDLEY - VEGKITCHEN.COM
From vegkitchen.com
ASPARAGUS AND SHIITAKE MUSHROOM RISOTTO - RISOTTO RECIPES - DELISH
From delish.com
You'll also love