Sautéed Wild Mushrooms and Roasted Asparagus
Total Time
30 Minutes
Prep Time
15 Minutes
Cook Time
15 Minutes
Rating
4.95 out of 5 stars
(21)
Ingredients
6 servings
- 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
- ½ cup white wine
- 2 teaspoons fresh chopped thyme
- 1 tablespoon fresh chopped parsley
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Preparation
Step 1
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.
Step 2
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.
Step 3
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Chef's notes
I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound.
