Asparagus And Mushroom Saute Food

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.

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!

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.

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.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

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, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE

Steps:

• For the Tarragon Vinaigrette
• Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
• For the Vegetable Sauté
• Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
• Transfer to a serving bowl and serve immediately.

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER

Steps:

• In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

SAUTEED SCALLIONS, MUSHROOMS, AND ASPARAGUS

Steps:

• Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
• Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.
• To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

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.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

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.