Asparagus Mushroom Saute Recipes

SAUTEED ASPARAGUS WITH MUSHROOMS

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.

SAUTEED ASPARAGUS AND MUSHROOMS RECIPE

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.

ASPARAGUS-MUSHROOM SAUTé WITH CREAM

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 WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

ASPARAGUS-MUSHROOM SAUTE

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.

ASPARAGUS AND MUSHROOM SAUTE

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.

SAUTéED ASPARAGUS AND MUSHROOMS

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.

ASPARAGUS-MUSHROOM-LEEK SAUTé

Steps:

• Sauté bacon. Set aside.
• Reserve 1 tablespoon bacon fat.
• Add olive oil (optional).
• Clean, stem and slice mushrooms.
• Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
• Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
• Cut asparagus into bite size pieces, discarding the tough ends.
• Blanch asparagus in hot boiling water until slightly crunchy. Don't overcook.
• Combine asparagus, bacon, mushrooms and leeks in fry pan.
• Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.

ASPARAGUS AND MUSHROOM SAUTE WITH CILANTRO

Steps:

• Cut asparagus on the diagonal into 1 inch pieces.
• Heat the oil in a non-stick frying pan.
• Add the mushrooms and saute over high heat, tossing until lightly browned.
• Add the asparagus pieces and cook by tossing and stirring for a few minutes.
• Add the shallots, salt and pepper and sprinkle with the cilantro.
• Cook until done (only a little longer) and serve.

BETSY'S ASPARAGUS & MUSHROOM SAUTE

Steps:

• Cut 1 to 1/1-2 inches off the bottom of the asparagus spears, discard those pieces. Then cut the spears into 1 inch pieces with a diagonal cut.
• Heat olive oil in medium sized pan, over medium high heat.
• Toss asparagus and onion into the olive oil in the pan and stir to coat well.
• Use salt and pepper to your liking.
• Continue stirring, and when the asparagus and onion mixture sizzles, drop in the butter and stir it around so it melts, blends in and coats the aspargus mixture.
• Now turn the heat down to medium or medium low (depending on your stove), cover the pan and let it simmer for a few minutes. Stir it a couple times and only cook until the asparagus turns a light green and softens a bit.
• Now stir in the mushrooms, raise the heat back to medium high and cook (stirring) just until the mushrooms begin to shrink and soften.
• TIME TO EAT!