Asparagus and Shitake Mushrooms Recipe

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8 votes | 3441 views

Quickly sauteed asparagus and shitake mushrooms with fresh ginger makes a really spectacular dish. This has a light, Asian flavor that would go well with fish or poultry as well as beef (which we served it alongside). This could easily be cooked in a wok if you have one handy, though a large saute pan will work equally well. We bought our Shitake's at a farmer's market. If you can't find them, you could use a mix of fresh Crimini mushrooms and reconstituted, dry Shitakes.

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Cook time:
Servings: 4
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Ingredients

Cost per serving $2.78 view details

Directions

  1. Cut asparagus in half lengthwise and the into 1 inch pieces. If spears are thicker than a pencil, quarter them instead of halving.
  2. Remove the stems from the mushrooms and cut them into 1/4 inch thick strips.
  3. Heat the butter and olive oil in wok or sautee pan and add shallots and ginger. Cook on medium, stirring frequently, until golden about 3 minutes. (Up to this point can be done ahead of time.)
  4. Add the asparagus and mushrooms. Season with salt and pepper and cook 2 minutes, stirring.
  5. Add the vermouth and cover. Cook 2 minutes, shaking once or twice to mix the asparagus and mushrooms with the vermouth. Then uncover and sprinkle the vegetables with the orange zest and cook 1 more minute uncovered. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 85g
Recipe makes 4 servings
Calories 98  
Calories from Fat 57 58%
Total Fat 6.49g 8%
Saturated Fat 2.32g 9%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 317mg 13%
Potassium 257mg 7%
Total Carbs 7.89g 2%
Dietary Fiber 2.2g 7%
Sugars 0.24g 0%
Protein 2.48g 4%
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Reviews

  • Nancy Miyasaki
    This was a wonderful side dish we served for my mother's birthday. Everyone loved it. The vermouth and ginger make a really wonderful combination.
    I've cooked/tasted this recipe!
    • Frank Fariello
      My kind of recipe--simple, seasonal and delicious!
      • kathy gori
        what a great dish. my dads' birthday is easter, this might be a good choice for lunch!
        • penelope joy sandoval
          i love it
          I've cooked/tasted this recipe!
          • Karyn Harvey
            This sounds yummy....think I will try it for Easter Dinner! THANKS
            I've cooked/tasted this recipe!

            Comments

            • John Jenkins
              March 31, 2010
              I made the dish last night. It was very good. I have never cut up asparagus before in such small pieces. Prep time is about twice as long as when I simply roast asparagus. I was surprised that even the end portions were fairly tender. I'd make it again.

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