Asparagus With Mushrooms Fresh Coriander Food

ASPARAGUS AND MUSHROOMS WITH FRESH CORIANDER

Steps:

• Cut the asparagus spears on the diagonal into one-inch pieces.
• Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.

STIR FRIED ASPARAGUS WITH MUSHROOMS

Steps:

• Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
• Add asparagus and sauté, stirring for 1 minute.
• Add salt, pepper and shallots; sauté 1/2 minute.
• Sprinkle with the coriander and serve.

FISH WITH ASPARAGUS AND BURST TOMATO-SHRIMP SAUCE

Steps:

• Heat the olive oil over medium-high heat in a medium saute pan. Sprinkle the fluke with the coriander and salt and then dredge on both sides in some flour, tapping off the excess flour (you want just enough to coat). Place the fillets in the hot pan and cook until golden brown on the first side, about 3 minutes. Flip and cook an additional minute on the second side, or until cooked through. Remove from the pan and set aside.
• Deglaze the pan with the white wine and cook until reduced by half. Add half of the minced garlic and the cherry tomatoes and shrimp. Cook until the shrimp is pink and cooked through and the tomatoes have burst, about 5 minutes. Remove from the heat and stir in the basil and oregano.
• Meanwhile, add the asparagus to a pot of salted boiling water and cook until bright green but not completely tender, about 3 minutes. Shock in an ice bath and place on paper towels to dry.
• To a skillet over medium heat, add the olive oil, the remaining garlic and the blanched asparagus. Cook until hot and tender.
• To serve, arrange some asparagus on a serving plate, top with a fish fillet and then with some sauce.

ASPARAGUS SOUP

Steps:

• Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired

BACON STEAK WITH CORIANDER, SMOKED OYSTER MUSHROOMS AND THYME BROWN BUTTER

Steps:

• Preheat the oven to 300 degrees F.
• In a small bowl, combine the star anise, clove, and black pepper. Dust each piece of bacon with the spices.
• Heat a large, oven-safe saute pan over low heat until hot. Add the seasoned bacon and cook for 10 minutes. Transfer the pan to the preheated oven and cook for another 10 minutes.
• Place a large saute pan on the stovetop. Add the coriander to the pan and then place the metal cooling rack on top of the pan. Scatter the mushrooms in the steamer basket and place the basket on top of the cooling rack. Cover the saute pan, cooling rack, and steamer basket with aluminum foil. Turn the burner on low heat and allow the mushrooms to smoke for 10 minutes. Carefully remove the steamer basket and metal rack from the pan. Dump out the coriander. Place the pan over medium heat, add 1 tablespoon butter and the smoked mushrooms. Saute the mushrooms until crispy, about 6 to 8 minutes. Add salt, and pepper, to taste.
• Remove the mushrooms from the pan, and in the same pan add 1 stick butter. Melt the butter over medium heat until the foam subsides and butter just begins to turn brown. Stir in the thyme and cook, stirring, until the butter is golden brown. Season with salt and pepper.
• Remove the bacon steaks from the oven. Pour the browned butter over the steaks and serve each with mushrooms on the side.

CREAMY MUSHROOMS ON TOAST

Steps:

• Heat a pan and add 1 tsp oil and saute whole button mushrooms for about 2 minutes. Remove from heat. Keep the mushrooms aside.
• In the same pan add the rest of the oil. Add garlic cloves and saute till light brown on medium heat till the rawness of the flour disappears and it is still whitish in color. Remove from stove, add milk and whisk till the flour is completely mixed with milk and no lumps are formed, If some lumps do form, do not despair, strain the mixture through a soup sieve and put back on the stove.
• Add salt and pepper, cilantro and dried herbs as well as mushrooms. Bring to a simmer till the sauce thickens. Add the cheese and serve immediately.

ASPARAGUS WITH MUSHROOMS & FRESH CORIANDER

Steps:

• Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
• Use a vegetable peeler to scrap asparagus to about 1 inch from top.
• Cut asparagus on diagonal into 1 inch pieces.
• Melt butter in a non-stick frying pan.
• Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned.
• Add asparagus.
• Cook, stirring and tossing for about 1 minute.
• Add shallots, salt and pepper.
• Sprinkle with coriander.
• Cook for 30 seconds.

SPICY STIR-FRY CHICKEN AND ASPARAGUS

Steps:

• Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
• In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
• Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
• Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

ROASTED ASPARAGUS AND RED ONION QUESADILLAS

Steps:

• For Quesadillas:
• Preheat oven to 500°F.
• In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
• Preheat broiler.
• Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
• Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
• Make cumin lime cream while quesadillas broil.
• For Cumin Lime Cream:
• In a small bowl, whisk together well cream ingredients.
• Cut quesadillas into wedges and serve with cumin lime cream.

GREEK MUSHROOM SALAD

Steps:

• Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes.
• Do not overcook.
• Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated.
• Add the tomato, lemon juice, water, salt, and pepper.
• Stir together and cook until the tomato softens.
• Remove from heat and let cool.
• Garnish with chopped herbs.

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.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

MUSHROOMS WITH BéARNAISE YOGURT

Steps:

• Make the yogurt:
• Bring shallot, tarragon sprigs, peppercorns, vinegar, and 1/3 cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8-10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt.
• To assemble:
• Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika.
• Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6-8 minutes. Serve over yogurt topped with tarragon.
• Do Ahead
• Yogurt can be made 3 days ahead. Cover and chill.

BAKED ASPARAGUS WITH PORTOBELLO MUSHROOMS AND THYME

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Combine asparagus and portobello mushrooms in a bowl and drizzle with olive oil. Season with thyme, salt, and pepper. Mix well to combine. Spread in one layer on the prepared baking sheet.
• Bake in the preheated oven until asparagus is tender, about 8 minutes. Turn and bake for an additional 8 to 12 minutes, depending on the thickness of asparagus spears. Season with salt and pepper.

ASPARAGUS WITH MUSHROOMS--FAT-FREE AND DELICIOUS!

Steps:

• Wash and trim asparagus.
• Fill a large skillet with about 1 inch of lightly salted water.
• Cook asparagus and mushrooms in water, covered for three minutes over medium high heat.
• (If you have thicker asparagus, you may need to cook longer.) Drain.
• Wipe out pan so that it is dry.
• Spray pan with cooking spray and return to heat.
• Add lemon juice.
• Return asparagus and mushrooms.
• Toss to coat with lemon juice.
• Serve immediately.

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

Steps:

• Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
• Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
• Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
• Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.