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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A wonderful asparagus side dish!! My husband and I both love asparagus and wild mushrooms so this recipe is a win-win! I used Baby Bella and Oyster mushrooms with a little Chardonnay and the flavor with the thyme is wonderful! I served it with a flat iron steak and tiny gold potatoes…perfection! Thanks again Jenn! I love your recipes!
Thinking of serving this for thanksgiving. Can you make this ahead? Love all your recipes I’ve tried so far!
Glad you like the recipes! Yes, I think you could get away with making this ahead and reheating.
What kind of white wine did you use in this recipe?
Hi Peggy, I use a pinot grigio for this, but any inexpensive white wine (that is good enough) to drink would work here. Enjoy!
Loved this recipe! Simple & so tasty! I made it a second time & added cherry tomatoes at the end it really added additional flavor! Could then serve over pasta and you wouldn’t need additional sauce! Delicious! I just had it over grilled chicken & it really made my grilled chicken look & taste gourmet!
Reconstituted a handful of wild mushrooms from the Costco jar. Flavors meld beautifully. Will be using this regularly. Really appreciate that most of the ingredients for your recipes are already in the pantry.
Made this for thanksgiving instead of traditional green bean casserole and it was a hit. No leftovers!
I love this! Our new Go-To green bean recipe for the holidays.
Thank you!!!
Hi, I absolutely love the taste of this dish. It is easy to make and delicious. I used non alcohol white cooking wine.
Hi Jen: Can this be made without the garlic? I am allergic to garlic, I know, a real pain, but I have to deal with it.
JC
That is unfortunate! I think you could get away with just increasing the shallots a bit here and still get a nice result. Also, this article about garlic substitutes may be helpful.
I made this a few nights ago and it was a hit! It was healthy and delicious! I had served it as a side with lemon chicken, and the two worked very well together! I will definitely be adding this to my recipe box!
Hi,
Do you think Farro would work to alter this into a grain salad (just had a store bought farro with mushroom and asparagus so have been looking online on how to recreate it). At what stage would you add the cooked farro? I was thinking with the wine or as the wine starts to cook off. Thanks!
Lauren
I think that would be delicious Lauren! I’m assuming the farro would already be cooked, correct? If so, adding it along with the wine would work as you just want it warmed through.
I make kind of a similar dish that I eat for breakfast everyday, mushrooms, asparagus, power greens or kale, I often add eggplant, tomato, lemon juice, olive oil crushed red pepper, bell peppers except I typically toss with quinoa and it is awesome!