ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
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
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
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
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
ASPARAGUS-MUSHROOM SAUTé WITH CREAM
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
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.
WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
- Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
- Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
ASPARAGUS GREEN ONION SAUTé
Provided by Melissa Roberts
Categories Side Vegetarian Quick & Easy Asparagus Green Bean Spring Healthy Vegan Kosher for Passover Green Onion/Scallion Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings (side dish)
Number Of Ingredients 4
Steps:
- Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
- Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
- Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
- Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.
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
ASPARAGUS-MUSHROOM SAUTE
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
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
ASPARAGUS AND MUSHROOM SAUTE
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
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
More about "sauteed scallions mushrooms and asparagus recipes"
TWO INGREDIENT SKILLET SCALLIONS FROM EDNA LEWIS - FOOD52
From food52.com
Reviews 23Servings 5Cuisine AmericanCategory Breakfast
HEALTHY SAUTEED MUSHROOMS, CARROTS, AND SCALLIONS
From caribbeangreenliving.com
SAUTEED ASPARAGUS AND MUSHROOMS - MOM FOODIE
From momfoodie.com
CREAMY MUSHROOM ASPARAGUS PASTA RECIPE
From minimalistbaker.com
ASPARAGUS AND SHIITAKE SAUTé RECIPE | BON APPéTIT
From bonappetit.com
SAUTEED MUSHROOMS WITH GARLIC, BUTTER, SOY SAUCE AND SCALLIONS
From cookwewill.com
4/5 (1)Total Time 30 minsCategory Side DishCalories 223 per serving
- Add olive oil to a pan and once it’s hot, throw in finely chopped shallots and sliced scallions and garlic.
- Sautee the mushrooms for 3-5 minutes, then add the soy sauce. Season with a pinch of salt and black pepper. Cook until mushrooms soften, which should take up to 15 minutes.
- Finely chop the flat leaf parsley and chives and add them to the pan. Stir, mix… keep sauteeing for a few more minutes.
10 BEST ASPARAGUS MUSHROOMS ONION SAUTE RECIPES | YUMMLY
From yummly.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
ASPARAGUS SCRAMBLED EGGS RECIPE – HOW TO MAKE SCRAMBLED …
From eatwell101.com
PASTA PRIMAVERA RECIPE - THE WASHINGTON POST
From washingtonpost.com
SAUTéED ASPARAGUS WITH MORELS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN, ASPARAGUS, AND WILD MUSHROOM STIR-FRY RECIPE - BON …
From bonappetit.com
SPRINGTIME MUSHROOM ASPARAGUS GALETTE - CUTCO.COM
From cutco.com
STEWED MORELS, ASPARAGUS, RAMPS AND CRèME FRAîCHE OVER GRITS …
From washingtonpost.com
RECIPES FOR ASPARAGUS CASSEROLE AND A CRUSTLESS QUICHE
From bostonglobe.com
HOW TO MAKE THE BEST ASPARAGUS QUICHE | KITCHN
From thekitchn.com
SAUTEED VEGETABLES RECIPE (20 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
You'll also love