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  • Asparagus and Shitake Mushrooms

    8 votes
    Asparagus and Shitake Mushrooms
    Prep: 15 min Cook: 10 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    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.

    Ingredients

    • 16 oz pencil thin asparagus
    • 8 oz fresh shitake mushrooms
    • 1 Tbsp butter
    • 1 Tbsp extra virgin olive oil
    • 1/2 cup minced shallots
    • 2 Tbsp minced fresh ginger
    • 1/2 tsp salt
    • Fresh ground black pepper to taste
    • 1/4 cup dry vermouth
    • 1 tsp slivered orange zest

    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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    Reviews

    • Nancy Miyasaki
      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.
      • Frank Fariello
        Frank Fariello
        My kind of recipe--simple, seasonal and delicious!
        • kathy gori
          kathy gori
          what a great dish. my dads' birthday is easter, this might be a good choice for lunch!
          • penelope joy sandoval
            penelope joy sandoval
            i love it
            • Karyn Harvey
              Karyn Harvey
              This sounds yummy....think I will try it for Easter Dinner! THANKS

              Comments

              • John Jenkins
                John Jenkins
                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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