Sautéed Wild Mushrooms and Roasted Asparagus
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This springy side dish made up of earthy wild mushrooms and roasted asparagus is easy, elegant, and loaded with flavor!
This sprigy dish combines garlicky wild mushrooms with roasted asparagus for an easy, flavor-packed side. Though it requires using both the oven and stove, the preparation is quick and easy. Note that the recipe calls for 12 ounces of wild mushrooms already trimmed and cut. If you’re buying them whole, you’ll need about 1 pound.
Sautéed Wild Mushrooms with Roasted Asparagus
This springy side dish made up of earthy wild mushrooms and roasted asparagus is easy, elegant, and loaded with flavor!
Ingredients
- 1 bunch (about 1 pound) asparagus spears, ends trimmed
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- ⅓ cup finely chopped shallots, from 1-2 shallots
- 2 large garlic cloves, minced
- 12 ounces (5-6 cups) thinly sliced wild mushrooms (see note)
- ½ cup white wine
- 2 teaspoons fresh chopped thyme
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil for easy clean-up. Arrange the asparagus spears in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with ¼ salt and ¼ teaspoon pepper; turn to coat evenly. Roast until lightly browned and tender-crisp, 10 to 15 minutes, depending on the thickness of the spears. Let cool slightly, then transfer to a cutting board and cut the spears into thirds. Set aside.
- Melt the butter in a large sauté pan over medium-high heat. Add the shallots and cook until softened but not browned, 1 to 2 minutes. Add the garlic and wild mushrooms and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Season with ½ teaspoon salt and a few grinds of black pepper. Add the wine, and cook until absorbed by the mushrooms. Stir in the cut asparagus, thyme, and parsley. Transfer to a platter and serve.
- Note: I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound.
Nutrition Information
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- Per serving (6 servings)
- Calories: 143
- Fat: 10g
- Saturated fat: 5g
- Carbohydrates: 9g
- Sugar: 3g
- Fiber: 4g
- Protein: 3g
- Sodium: 301mg
- Cholesterol: 20mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Wondering if you have ever subbed green beans for asparagus? Want to serve Christmas Eve with your Roast Beef Tenderloin but good asparagus is scarce this time of year in the Northeast.
Hi Jill, I can’t say I have, but I think it would be good. Please LMK how it turns out if you try it!
Jenn can I prepare the mushrooms & asparagus a couple of hrs prior to guest arrival? And how to reheat?
Thanks so much!
Hi Yvonne, yes, that should be fine. I’d reheat it briefly in the microwave, just until warm. (You want to avoid overcooking the asparagus.)
A winner! Made this with fresh asparagus and shiitake mushrooms from the farmer’s market. (Threw away my old recipe for cooking asparagus.)
Wow!!
Husband requested we kick off the new year with a few weeks without meat. So I made this recipe as directed (but maybe threw in a couple extra mushrooms- it is Winter in New England and we need all the vitamin D we can get). I’ve been making Jenn’s recipes regularly for 6+ years, but I am always trying to play it cool when I give the first bite of the finished product a try so it doesn’t look like I am tooting my own horn (all the credit goes to Jenn and all those who help her develop the recipes). This one stopped me in my tracks though- I got one single mushroom into my mouth (all discrete like) but as the flavor hit me a major ratatouille moment took over (if you know, you know). My husband spotted me- eyes closed, grasping the kitchen counter and asked:
“Are you okay?”
So I grabbed his plate of food, told him I just stubbed my toe and waited for my moment of glory (when he tried it). =)
He also loved it- as did our 7 year old daughter.
Thank you to Jenn and her amazing army of testers!
My asparagus came out soft and stringy. Did I put to much olive oil on it? Roasted it and followed all directions? The dish was delicious just want the asparagus to not be stingy.
Hi Edie, Did you trim the bottom off the end of each spear? That part is definitely stringy when cooked. And if they were soft, it sounds like they were a bit overcooked. Did you have thinner asparagus? If so, it can take less time to them to cook to the desired texture. Glad they tasted good though!
Hi, Jenn,
This is delicious, but I couldn’t tell from the picture if you scoop the gills out of the bellas, and if you trim all the stems as well?
Thank you!
Elise
Hi Elise, I buy them already trimmed, but if yours aren’t, it’s not necessary to remove the gills or the stems. Hope you enjoy!
This was so delicious! Everyone loved it! New favorite for our family. Thank you Jen! Your recipes are the best!
This was delicious! In reading the comments, I got the idea of serving the veggies as a sauce over pasta. I’d made and enjoyed Jenn’s basil/zucchini/cherry tomato side previously… Anyway, I added a pint of halved cherry tomatoes with the wine and mixed everything with 12 oz of cooked penne pasta. I also happened to have 5 oz of leftover slow roasted king salmon seasoned w/garlic and thyme. Adding chunks of salmon and grated parmesan to the pasta/veggies resulted in a sublime meal. I think a pound of salmon or chicken for 4 servings would work well.