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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Dear Jenn –
Made this for company the other night and it was really nice. When I want a no-fail/no worry recipe I just type Jenn Segal into my search engine and relax.
Many thanks!
Shae
Can you make this dish ahead and reheat before serving?
Hi Janice, Sure, this could be made ahead and re-heated just until warmed through. Enjoy!
Delicious! Made this last night alongside the cedar-plank salmon and they were wonderful together. My husband and I finished off the whole dish!
I made this last night and it was WONDERFUL!! I didn’t have any shallots so I just used onion and it was fine. I used 4 oz of oyster and 8 oz of baby bella because that was the easiest way to come up with 12 ozs. Mine was a bit liquidy between the wine and the liquid the mushrooms gave off, but it was still yummy.
Jenn, this was an amazing dish. So amazing it could be a dish on its own! The only tip I have for everyone is to make a double batch. We were all very sad when the dish was empty;) Thank you for sharing this recipe.
Hi Jenn. This recipe looks delicious, and I think it would be great served over Basmati rice for a quick vegetarian meal especially if using portobello and shiitake mushrooms.
Sounds delicious!
Jenn, what wild mushroom do you use?
Hi Nancy, I usually buy a mix of shiitake, oyster and portobello mushrooms.
Can this be made the night before as I would like to make three batches for a potluck dinner.
Yes Yvette, this could be made ahead and re-heated just until warmed through. Enjoy!
can I make in advance and reheat
Yes Iris, that will work.
I too am planning my Passover meal. Could I make this a day ahead and serve at room temperature? And if I wanted to make ahead and reheat, what would you suggest? Thank you and wishing you and yours a Happy Passover.
Hi Barbara, yes, I think you could serve this at room temperature, or reheat it briefly in the microwave, just until warm. (You want to avoid overcooking the asparagus.) Happy Passover to you too!