ASPARAGUS MUSHROOM BEEF STIR-FRY
You can now find sliced fresh shiitake mushrooms in the produce section of your local grocery store.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.
Nutrition Facts :
BEEF FILET MIGNON AND MUSHROOMS AND ASPARAGUS
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.
BEEF, MUSHROOM AND ASPARAGUS BAKE RECIPE - (4/5)
Provided by SkinnyMom
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.
ROASTED ASPARAGUS AND MUSHROOMS
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
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
FETTUCCINE WITH ASPARAGUS AND MUSHROOMS
Enjoy this delicious pasta and vegetables side dish that's ready in merely 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 7
Number Of Ingredients 15
Steps:
- Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
- Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg
ASPARAGUS AND SWISS BAKE
Serve this meatless egg bake with a bowl of fresh berries and your favorite muffins.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
- In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
- Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.
Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 145 mg, Fiber 2 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 7 g, TransFat 1/2 g
ROASTED ASPARAGUS WITH MUSHROOMS
Make and share this Roasted Asparagus with Mushrooms recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425*.
- In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
- Spread the vegetables in a single layer.
- Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
- Place vegetables on a serving platter.
- Sprinkle vegetables with vinegar and toss gently to combine.
- Season with additional salt and pepper as desired.
- Serve warm or at room temperature.
- Makes 4 servings.
Nutrition Facts : Calories 105.7, Fat 7.3, SaturatedFat 1, Sodium 23.4, Carbohydrate 8.1, Fiber 3.4, Sugar 3.4, Protein 5.2
ASPARAGUS AND MUSHROOM CASSEROLE
A fresh twist on the holiday casserole my mom always made.
Provided by hembrees
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
- Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
- Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
- Spoon the asparagus mixture over the crumb mixture.
- Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
- Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
- Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 27 g, Cholesterol 21.4 mg, Fat 21.2 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 4.6 g
ASPARAGUS BEEF SAUTE
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
BEEF WITH ASPARAGUS AND MUSHROOMS
From South Beach Diet Online (Phase 1) Wood-scented rosemary, nutty garlic, and zesty lemon give an otherwise ordinary steak and vegetable dish a touch of sophistication.
Provided by WendyMaq
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
- Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
- Cut steak into thin slices and serve with the vegetables.
Nutrition Facts : Calories 388.9, Fat 19.8, SaturatedFat 6.2, Cholesterol 110.6, Sodium 115.4, Carbohydrate 11.9, Fiber 4.3, Sugar 4.5, Protein 42.8
"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS RAGOUT AND LOBSTER MASHED POTATOES
Steps:
- Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
- Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
- Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.
BEEF, ASPARAGUS AND MUSHROOM BAKE
Steps:
- 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.
STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS
This recipe was my first "Mushroom Monday Challenge" dinner. I love stir-fries, and this one comes together in a snap. You can always use any vegetables that you may have on hand if you are short what's listed in the ingredients. Red or green peppers could be used if you don't have asparagus, even a little sliced carrot would be delicious.
Provided by BrittanyS
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice, as per package directions, while you prepare the stir-fry.
- Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
- Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
- Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
- Serve stir-fry over hot white rice.
Nutrition Facts : Calories 231.7, Fat 7.4, SaturatedFat 1, Sodium 528.8, Carbohydrate 35.8, Fiber 2.8, Sugar 3.5, Protein 7.2
ROASTED ASPARAGUS AND MUSHROOMS RECIPE
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
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
More about "beef asparagus and mushroom bake recipes"
BEEF & ASPARAGUS STIR-FRY | WILLIAMS SONOMA
From williams-sonoma.com
MUSHROOM-CRAB-ASPARAGUS TART RECIPE - PILLSBURY.COM
From pillsbury.com
ASPARAGUS BEEF - RASA MALAYSIA
From rasamalaysia.com
BEST ASPARAGUS CASSEROLE RECIPE - HOW TO MAKE ASPARAGUS …
From delish.com
10 BEST GROUND BEEF ASPARAGUS RECIPES | YUMMLY
From yummly.com
CHEESY ASPARAGUS CASSEROLE RECIPE — EATWELL101
From eatwell101.com
OVEN-ROASTED ASPARAGUS & MUSHROOMS RECIPE | LAND O’LAKES
From landolakes.com
ASPARAGUS CASSEROLE RECIPE - EASY ASPARAGUS CASSEROLE AND EGG …
From temeculablogs.com
RECIPE: BEEF, MUSHROOM AND ASPARAGUS BAKE - LIFESTYLE
From popculture.com
Estimated Reading Time 2 mins
BAKED EGGS WITH ASPARAGUS AND MUSHROOMS - MY COLOMBIAN …
From mycolombianrecipes.com
BEEF, ASPARAGUS & PORTOBELLO STIR-FRY - SWANSON
From campbells.com
ROASTED ASPARAGUS AND MUSHROOMS RECIPE - FOOD & WINE
From foodandwine.com
ASPARAGUS WITH MUSHROOMS AND BACON RECIPE | MYRECIPES
From myrecipes.com
10 BEST GROUND BEEF ASPARAGUS RECIPES - YUMMLY
From yummly.co.uk
QUICK WHITE BEAN, ASPARAGUS, & MUSHROOM CASSOULET RECIPE
From myrecipes.com
RECIPE: DELICIOUS CHICKEN, MUSHROOM, ASPARAGUS AND LEEK TRAY BAKE
From 90fleet.wordpress.com
ASPARAGUS CASSEROLE – ERICA'S RECIPES – ASPARAGUS AU GRATIN
From ericasrecipes.com
SPICY BEEF WITH ASPARAGUS AND MUSHROOMS STIR-FRY
From bigoven.com
ASPARAGUS CASSEROLE WITH CREAM OF MUSHROOM SOUP RECIPES
From yummly.com
CREAMY MUSHROOM, CHICKEN & ASPARAGUS BAKE RECIPE | EATINGWELL
From eatingwell.com
BAKED ASPARAGUS MUSHROOM PASTA - COOK NOURISH BLISS
From cooknourishbliss.com
GROUND BEEF AND EGG NOODLE CASSEROLE RECIPE - THESE OLD …
From theseoldcookbooks.com
32 FRESH AND FLAVORFUL ASPARAGUS RECIPES | SOUTHERN LIVING
From southernliving.com
ASPARAGUS CASSEROLE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS …
From cookingchanneltv.com
BEEF AND PORCINI MUSHROOMS WITH POLENTA BAKE | DONNA HAY
From donnahay.com.au
BEEF WITH ASPARAGUS AND MUSHROOMS - RECIPE DETAILS
From fatsecret.com
ASPARAGUS AU GRATIN - PLAIN CHICKEN
From plainchicken.com
CREAMY MUSHROOM ASPARAGUS PASTA RECIPE - MINIMALIST BAKER
From minimalistbaker.com
BEEF WITH ASPARAGUS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MUSHROOM & ASPARAGUS ONE-POT PASTA - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED ASPARAGUS AND MUSHROOMS - AHEAD OF THYME
From aheadofthyme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love