Succulent Potato Stew With Asparagus And Shiitake Mushrooms Recipes

ASIAN ASPARAGUS AND MUSHROOMS

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.

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE

Steps:

• Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
• In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
• Heat a grill to high.
• Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
• Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
• Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

ROASTED ASPARAGUS AND MUSHROOMS

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.

BEEF STEW WITH SHIITAKE MUSHROOMS

Steps:

• Mix flour, salt and pepper. Coat beef with flour mixture.
• Heat oil in Dutch oven over medium-high heat. Cook beef, onion and mushrooms in oil, stirring occasionally, until brown.
• Stir in broth and tomatoes. Cover and simmer 2 hours, adding up to 1 cup water if necessary. Stir in potatoes and carrots. Cover and simmer about 30 minutes or until beef and vegetables are tender.

QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS

Steps:

• Rinse quinoa with water; drain. Set aside.
• In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
• Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
• Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

ASPARAGUS WITH MUSHROOMS

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.

FETTUCCINE WITH SHIITAKES AND ASPARAGUS

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
• Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
• Divide pasta among plates and top each with a yolk and more Parmesan.

SAUTEED ASPARAGUS WITH MUSHROOMS

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.

POTATO, ASPARAGUS AND MUSHROOM HASH

Steps:

• Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
• Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
• Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
• Divide the hash among 4 plates and top each with a poached egg if you wish.
• Serve sprinkled with chives.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

SUCCULENT POTATO STEW WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Peel and wash the potatoes, slice into half-inch cubes, and empty into a heavy saucepot. Add the next eight ingredients after seasoning the vegetables with salt and pepper and mix gently. Add water if any potatoes are not submerged. Cover and cook on low heat until potatoes are fork-tender and liquid is nearly cooked off. While the potatoes cook, boil salted water in a saucepan and blanch the asparagus for four to five minutes until tender. Transfer immediately to an ice bath. When cool, drain and set aside. Just before the potato stew is cooked, heat the olive oil in a nonstick skillet. Add the mushrooms and saute over medium heat for 4 to 5 minutes. Add the asparagus and saute for about 2 more minutes. Season with salt and pepper. Garnish the stew with asparagus and mushrooms. Sprinkle with chives.

ASPARAGUS AND SHIITAKE STIR-FRY

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.