Asparagus And Mushrooms With Fresh Coriander Recipes

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ASPARAGUS AND MUSHROOM SAUTE WITH CILANTRO



Asparagus and Mushroom Saute With Cilantro image

I hand copied this from "who knows where" and I haven't tried it yet. I like the ingredients and simplicity of the recipe.

Provided by Oolala

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, trimmed
2 tablespoons olive oil
2 cups mushrooms, sliced
2 tablespoons shallots, chopped
1/2 teaspoon salt
fresh ground black pepper
4 tablespoons cilantro, chopped

Steps:

  • Cut asparagus on the diagonal into 1 inch pieces.
  • Heat the oil in a non-stick frying pan.
  • Add the mushrooms and saute over high heat, tossing until lightly browned.
  • Add the asparagus pieces and cook by tossing and stirring for a few minutes.
  • Add the shallots, salt and pepper and sprinkle with the cilantro.
  • Cook until done (only a little longer) and serve.

Nutrition Facts : Calories 94, Fat 7, SaturatedFat 1, Sodium 295.9, Carbohydrate 6.4, Fiber 2.8, Sugar 2.7, Protein 3.7

ASPARAGUS AND MUSHROOMS WITH FRESH CORIANDER



Asparagus And Mushrooms With Fresh Coriander image

Provided by Bryan Miller And Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield Four to six servings

Number Of Ingredients 7

1 pound fresh asparagus spears, trimmed of woody sections and scraped
2 tablespoons olive oil
1/2 pound sliced mushrooms (about 2 cups)
2 tablespoons chopped shallots
1/2 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons chopped fresh coriander leaves

Steps:

  • Cut the asparagus spears on the diagonal into one-inch pieces.
  • Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 2 grams

ASPARAGUS WITH MUSHROOMS & FRESH CORIANDER



Asparagus With Mushrooms & Fresh Coriander image

Make and share this Asparagus With Mushrooms & Fresh Coriander recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus
2 tablespoons butter
1/2 lb mushroom, sliced (2 cups)
2 tablespoons chopped shallots
1/2 teaspoon salt
fresh ground black pepper
4 tablespoons chopped fresh coriander

Steps:

  • Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
  • Use a vegetable peeler to scrap asparagus to about 1 inch from top.
  • Cut asparagus on diagonal into 1 inch pieces.
  • Melt butter in a non-stick frying pan.
  • Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned.
  • Add asparagus.
  • Cook, stirring and tossing for about 1 minute.
  • Add shallots, salt and pepper.
  • Sprinkle with coriander.
  • Cook for 30 seconds.

Nutrition Facts : Calories 90, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 337.8, Carbohydrate 7.2, Fiber 3, Sugar 3.1, Protein 4.5

ASIAN ASPARAGUS AND MUSHROOMS



Asian Asparagus and Mushrooms image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

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



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

SAUTEED SCALLIONS, MUSHROOMS, AND ASPARAGUS



Sauteed Scallions, Mushrooms, and Asparagus image

Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 6

1 pound fresh shiitake mushrooms, stemmed
1 tablespoon vegetable oil
Coarse salt and ground pepper
1 pound asparagus, trimmed and sliced diagonally into 2-inch pieces
2 bunches (3 to 4 cups) scallions, sliced diagonally into 2-inch pieces
1 teaspoon white-wine vinegar

Steps:

  • Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
  • Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.
  • To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.

Nutrition Facts : Calories 111 g, Fat 4 g, Fiber 6 g, Protein 7 g

ROASTED MUSHROOMS WITH ASPARAGUS AND SHAVED PARMESAN



Roasted Mushrooms with Asparagus and Shaved Parmesan image

Large portobello mushrooms take the place of meat in the hearty vegetarian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 14

2 pounds portobello mushrooms, stems removed and reserved
12 ounces shiitake mushrooms, stems removed and reserved
1 1/2 cups dry white wine
1 ounce dried porcini mushrooms
8 sprigs fresh thyme
2 medium Yukon gold potatoes, peeled
12 medium shallots, peeled
6 cloves garlic, peeled
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pound thin asparagus, ends trimmed
1 tablespoon chopped fresh flat-leaf parsley
1 ounce shaved Parmesan cheese, optional
Olive-oil cooking spray

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.

Nutrition Facts : Calories 223 g, Cholesterol 5 g, Fat 3 g, Fiber 5 g, Protein 12 g, Sodium 446 g

ROASTED ASPARAGUS AND MUSHROOMS RECIPE



Roasted Asparagus and Mushrooms Recipe image

This quick and easy side dish is healthy and delicious. It makes a great snack, too!

Provided by Steph Loaiza

Categories     Side Dish

Time 25m

Number Of Ingredients 5

1 bunch of asparagus ((mine was about a pound))
1 cup quartered fresh white mushrooms
2 Tablespoons olive oil
2 teaspoons rosemary
salt and pepper, to taste

Steps:

  • Preheat oven to 450 degrees.
  • Trim the white ends off of the asparagus and place asparagus on a 15"x10" baking sheet.
  • Place the mushrooms on top. Drizzle with olive oil and sprinkle with rosemary and salt and pepper.
  • Toss gently with hands to coat evenly.
  • Bake for 15 minutes, until mushrooms have browned and asparagus is tender.

Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

MUSHROOM AND ASPARAGUS PASTA



Mushroom and Asparagus Pasta image

Simple and yummy pasta

Provided by rose.moon

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
  • Cook pasta according to instructions on the pack.
  • Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
  • Heat the oil and cook the garlic and mushrooms for one minute, stirring.
  • Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
  • Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
  • Serve immediately with the remaining cheese sprinkled on top.

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SAUTEED ASPARAGUS WITH MUSHROOMS



Sauteed Asparagus with Mushrooms image

Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 tablespoon bacon drippings or olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 tablespoons sliced almonds, toasted
1 to 2 teaspoons Greek seasoning

Steps:

  • In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

GRILLED PARMESAN ASPARAGUS AND MUSHROOMS



Grilled Parmesan Asparagus and Mushrooms image

This quick five-ingredient dish may make a regular appearance on your menus.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

1 lb fresh asparagus spears
1 package (6 oz) sliced fresh portabella mushrooms
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh basil leaves
1/4 cup shredded fresh Parmesan cheese

Steps:

  • Heat coals or gas grill for direct heat. In large shallow dish, toss asparagus, mushrooms and dressing. Place vegetables in grill basket (grill "wok").
  • Cover and grill vegetables over medium heat 8 to 12 minutes, shaking basket or stirring vegetables occasionally, until asparagus is crisp-tender. Sprinkle vegetables with basil and cheese. Cover and grill 3 to 4 minutes longer or until cheese is slightly melted.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

CHICKEN W MUSHROOMS &CORIANDER



Chicken w Mushrooms &Coriander image

A very simple recipe with new unique tase!

Provided by manssy

Time 45m

Yield Serves 6

Number Of Ingredients 7

6 chicken breasts, halved
2 garlic cloves, crushed (for the marinade)
1 cup cream
250g mushrooms, sliced
2 tbsp butter
coriander
salt and pepper to taste

Steps:

  • Marinade the chicken in the garlic, coriander, salt and pepper. The more you leave the chicken in the marinade, the tastier it will get.
  • In a frying pan, melt the butter and fry the garlic and mushrooms until golden.
  • Add the chicken and fry them until their skin becomes white.
  • Add the cream and more coriander (as desired) and bring to a boil.
  • When it boils, reduce the heat and leave to simmer until chicken is cooked and cream is thick.

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From canadianliving.com


MUSHROOM & ASPARAGUS ONE-POT PASTA - THE PIONEER WOMAN
2015-09-03 Directions. Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. Bring to a boil over high heat. Cook pasta, stirring constantly, for about 5 to 6 minutes and then add asparagus. Cook for another 3 to 4 minutes and then add butter and heavy cream. Lower heat to low, mix thorough and continue cooking until ...
From thepioneerwoman.com


FRESH ASPARAGUS AND MUSHROOMS WITH PARMESAN CHEESE - HY-VEE …
Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply looking for a healthy chicken dinner, you'll find that, too.
From hy-vee.com


ROASTED ASPARAGUS AND MUSHROOMS RECIPE - FOOD & WINE
Preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, …
From foodandwine.com


ROASTED ASPARAGUS AND MUSHROOM PASTA - COOKING CHAT
2021-04-10 Add the mushrooms to the pan, then toss the mushrooms and asparagus with 2 tablespoons olive oil. Add the garlic powder, tarragon, salt and pepper to the asparagus mushrooms mixture. Stir to combine. Roast the asparagus and mushrooms for 25 to 30 minutes, until the asparagus is tender and begins to brown. Cook the pasta: Meanwhile, boil a …
From cookingchatfood.com


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Top Asked Questions

What is your favorite way to serve mushrooms and asparagus?
My favorite way to serve mushrooms and asparagus. Quick, easy, and delicious. Join the conversation! AMT. PER SERVING % DAILY VALUE 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.
What is the best way to cook mushrooms and onions?
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.
What is the best way to cook asparagus?
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.
How to make the perfect fish and Mushroom Curry?
Stir in the small mushrooms and continue cooking for a minute or two. Mix together the juice of 3 large, ripe limes and 2 tbsp of fish sauce. Tear a handful of mint leaves and coriander leaves into shreds then add to the pan together with the lime and fish sauce mixture. Lastly, roughly chop 80g of cashew nuts and add to the pan.

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