Roasted Asparagus Shiitake Mushrooms Food

ASIAN ASPARAGUS AND MUSHROOMS

Steps:

• Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

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.

CRISPY ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
• Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS

Steps:

• Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
• Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
• In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
• Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.

QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS

Steps:

• Rinse quinoa with water; drain. Set aside.
• In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
• Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
• Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

ROASTED ASPARAGUS SHIITAKE SALAD

Steps:

• preheat oven to 350.
• toss garlic with asparagus and shiitakes and place on a roasting pan, roast for 5 minutes.
• remove to a bowl and cool completely.
• add onion, peppers, tomatoes.
• whisk together vinegar, olive oil, salt and pepper, drizzle over salad, toss, serve.

ROASTED MUSHROOM AND ASPARAGUS PLATTER

Steps:

• Preheat the oven to 450 degrees F. Place mushrooms and 1/4 tablespoon olive oil in a bowl.
• Sprinkle w/ salt and pepper and oregano and toss to distribute oil and seasonings. Turn out into a rimmed baking sheet and set aside.
• Toss asparagus in remaining olive oil. Season with salt and pepper, place asparagus on another baking sheet.
• Place both baking sheets in oven and roast until asparagus is tender (10-15 minutes depending on thickness) and mushrooms are tender and golden (approximately 20 minutes).
• Remove from oven and arrange on platter. Serve hot or at room temperature.

ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD

Steps:

• Preheat the oven to 550 degrees fahrenheit (or the highest setting).
• Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
• Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
• Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

ROASTED ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 425°.
• Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat.
• Bake at 425° for 10 minutes or until the asparagus is crisp-tender.
• Drizzle with soy sauce.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS

Steps:

• Pour the stock into a saucepan, place over high heat, and bring to a boil.
• Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
• Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
• Dip out and discard the stems.
• Slice the spears 1/4 inch thick on the diagonal.
• Set aside.
• Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
• Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
• Then season with salt and pepper, and sauté until brown, about 5 minutes.
• Remove to a plate.
• Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
• Add the garlic and cook briefly.
• Add the rice and stir until the grains look pearly white, about 2 minutes.
• Add the wine, if using, and cook until the pan is nearly dry.
• Adjust the heat so the rice cooks at a slow simmer.
• Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
• Season lightly with salt and pepper now so the flavor permeates the rice.
• Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
• Stir in the thyme, mushrooms, and sliced asparagus tips.
• Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
• Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
• Taste for seasoning.
• Dust with Parmesan before serving.
• Pass more cheese at the table.

ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
• Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
• Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.

ROASTED MUSHROOMS WITH ASPARAGUS AND SHAVED PARMESAN

Steps:

• Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
• Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
• Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
• Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
• Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

ROASTED ASPARAGUS & SHIITAKE MUSHROOMS

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
• Sprinkle with the coarse salt.
• Spread the vegetables on two cookie sheets so they are not touching.
• Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
• Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
• Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
• Serve warm or at room temperature.

SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES

Steps:

• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
• Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
• Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
• *Available at some supermarkets, and at Italian markets and specialty food stores.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE

Steps:

• Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
• Divide asparagus among 4 plates. Top each serving with mushrooms.

ASPARAGUS AND SHIITAKE RISOTTO

Steps:

• Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
• Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
• Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
• Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
• Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

ASPARAGUS AND SHIITAKE STIR-FRY

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.