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Asparagus and Shitake Mushrooms Recipe
by John Spottiswood

Asparagus and Shitake Mushrooms

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.

Rating: 4.6/5
Avg. 4.6/5 8 votes
Prep time: Asian
Cook time: Servings: 4

Wine and Drink Pairings: Novarro Pinot Noir

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.