Beef Mushroom And Asparagus Bake Recipe 45 Food

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.

BEEF, MUSHROOM AND ASPARAGUS BAKE RECIPE - (4/5)

Steps:

• 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.

ASPARAGUS AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
• Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
• Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
• Spoon the asparagus mixture over the crumb mixture.
• Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
• Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
• Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

ASPARAGUS MUSHROOM BEEF STIR-FRY

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

ASPARAGUS MUSHROOM CASSEROLE

Steps:

• In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

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.

BAKED ASPARAGUS AND MUSHROOM PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
• Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
• Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
• Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
• Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
• Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
• Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

BEEF WITH ASPARAGUS AND MUSHROOMS

Steps:

• Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
• Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
• Cut steak into thin slices and serve with the vegetables.

SPICY BEEF WITH ASPARAGUS AND MUSHROOMS

Steps:

• Marinate beef in orange juice and soy sauce for 1 hour.
• Heat oil in large skillet. Add chili sauce, onions, garlic and ginger. Stir fry for 1 minute.
• Add beef and marinade. Stir fry for 2-3 minutes or until nearly cooked through. Remove beef to plate.
• Add asparagus. (Add more oil if needed.) Stir fry until cooked but still slightly crunchy, about 4 minutes. Remove to plate.
• Add mushrooms. Stir fry about 4 minutes.
• Reduce heat to low. Return all ingredients to skillet and heat through for about 1 minute.

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.

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.

STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS

Steps:

• Cook the rice, as per package directions, while you prepare the stir-fry.
• Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
• Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
• Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
• Serve stir-fry over hot white rice.

ROASTED ASPARAGUS WITH MUSHROOMS

Steps:

• Preheat oven to 425*.
• In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
• Spread the vegetables in a single layer.
• Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
• Place vegetables on a serving platter.
• Sprinkle vegetables with vinegar and toss gently to combine.
• Season with additional salt and pepper as desired.
• Serve warm or at room temperature.
• Makes 4 servings.

SAUTéED ASPARAGUS AND MUSHROOMS

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.