Roasted Asparagus And Wild Mushroom Fricassée Recipes

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ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE



Roasted Asparagus and Wild Mushroom Fricassée image

Make and share this Roasted Asparagus and Wild Mushroom Fricassée recipe from Food.com.

Provided by Abby Girl

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces wild mushrooms, sliced (such as crimini, oyster, chanterelle, and stemmed shiitake)
1/2 cup dry white wine
1 tablespoon parsley, minced
1/4-1/2 teaspoon dried tarragon (or to taste)
1 pinch salt
1 pinch of freshly grated pepper

Steps:

  • Preheat oven to 475°F Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper. (this can be done ahead of time and warmed up just before serving).
  • Divide asparagus among 4 plates. Top each serving with mushrooms.

Nutrition Facts : Calories 168.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.9, Sodium 123, Carbohydrate 9.2, Fiber 3.2, Sugar 3.2, Protein 5.7

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE



Roasted Asparagus and Wild Mushroom Fricassée image

Categories     Mushroom     Vegetable     Side     Roast     Sauté     Vegetarian     Quick & Easy     Asparagus     White Wine     Spring     Healthy     Tarragon     Shallot     Parsley     Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 8

1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon

Steps:

  • Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
  • Divide asparagus among 4 plates. Top each serving with mushrooms.

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

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