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Jodi

sm00bs in family_recipes

Mushrooms and Asparagus

This was an unexpected side dish. I love asparagus (when cooked properly, of course) and had planned to serve it as the side dish for last evening's meal. I didn't want to make just the same old asparagus so I decided to be a little creative. This was the well received result.


1 bunch asparagus
1 large Portabello mushroom
butter
grapeseed oil or olive oil
salt
pepper

Snap the bottoms of the asparagus off where they snap naturally and wash. Gently wash (do not soak) the Portabello mushroom and slice into strips about 1/4 inch thick. Place enough oil to cover the bottom of a large skillet and heat on medium heat. Add at least one tablespoon of butter and melt butter in oil and mix around. Place mushroom slices so they all touch the bottom of the pan. After a few minutes, flip the mushroom slices (add oil/butter if necessary - do not cook in a dry pan). After these have flipped, add the salt and pepper. Cook for a few minutes longer and add the asparagus (and salt and pepper to taste). Cook, flipping asparagus and mushrooms occasionally, until mushrooms are soaked through and asparagus is tender yet still crisp. Pull from pan immediately to stop cooking.

Notes: The mushroom will produce a lot of liquid in this dish because of the early salting (sweating). This is exactly what I was wanting the mushroom to do. Be careful when adding the oil and butter because the liquid from the mushroom may resolve any dry pan issues. The heat should probably be just around medium or a little lower. Don't try to speed this dish since mushroom and asparagus both cook very quickly. The mushroom picked up a very nutty flavor from the asparagus and the thickness kept the mushroom nice and firm. My husband, who is not fond of large Portabello mushrooms, raved about this dish.
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