Sarah Brown
Mushrooms and asparagus are two vegetables that are often cooked together as a side dish. They complement each other well, with the earthiness of mushrooms balancing the slight bitterness of asparagus. This combination can be made into a tasty and quick side dish with just a few additional ingredients and can be served with a variety of main courses, including chicken, meat, or other vegetables.
| Characteristics | Values |
|---|---|
| Ease of preparation | Quick and easy to prepare, taking less than 15 minutes |
| Taste | Savory, earthy, and slightly bitter |
| Ingredients | Asparagus, mushrooms, oil, garlic, salt, pepper, and optional aromatics like red onion, thyme, or wine |
| Nutritional Information | 44kcal, 5g carbohydrates, 3g protein, 2g fat, and a range of vitamins and minerals |
| Storage | Can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months |
| Versatility | Goes well with chicken, meat, rice, or other vegetables |
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What You'll Learn
Asparagus and mushroom saute
Ingredients:
- Asparagus
- Mushrooms (fresh cremini, white button, or baby bella)
- Vegetable oil, olive oil, avocado oil, or coconut oil
- Garlic
- Salt and pepper (or soy sauce)
- Optional: red onion, thyme, lemon juice, or Parmesan cheese
Instructions:
- Preheat a large skillet or saute pan over medium to medium-high heat.
- Add oil to the pan. You can use a variety of oils, such as vegetable oil, olive oil, avocado oil, or coconut oil, depending on your preferred flavor profile.
- Saute the garlic in the oil for about a minute.
- Add the asparagus and mushrooms to the pan. You may also add sliced red onion at this stage for a hint of sweetness and color. Saute and stir the vegetables often until the mushrooms release their juices and the asparagus is tender. This should take around 5-7 minutes.
- Season to taste with salt and pepper or a splash of soy sauce. For a Mediterranean twist, try adding a squeeze of lemon juice.
- Serve warm as a side dish. This sauteed asparagus and mushroom creation pairs well with chicken, meat, seafood, eggs, or more vegetables.
Tips:
- For a stir-fry effect, leave the vegetables undisturbed for 1-2 minutes to achieve a golden brown, crispy exterior.
- To enhance the earthiness of the mushrooms, add fresh thyme, which also helps reduce the need for added salt.
- Asparagus and mushroom saute is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 4 days. Freezing is not recommended as the vegetables tend to become mushy when reheated.
Enjoy your flavorful and nutritious side dish!
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Roasted asparagus and mushrooms
To make roasted asparagus and mushrooms, you will need the following ingredients:
- Asparagus
- Mushrooms white, brown, or cremini
- Olive oil (or another cooking oil of your choice)
- Garlic
- Salt
- Pepper
- Rosemary (optional)
- Balsamic vinegar (optional)
You will also need a baking tray and a half sheet baking pan.
- Preheat your oven to 400-450 degrees Fahrenheit (230 degrees Celsius).
- Lightly grease a baking tray with nonstick spray or line a half sheet baking pan.
- Wash and prepare the vegetables. Cut off the woody ends of the asparagus and cut into 2-inch pieces. Slice or quarter the mushrooms.
- Place the asparagus and mushrooms in a bowl or directly on the prepared pan.
- Drizzle with olive oil and season with garlic, salt, pepper, and rosemary (if using). Toss well to coat.
- Spread the vegetables in a single layer on the prepared baking tray.
- Roast in the preheated oven for 10-20 minutes, or until the vegetables are tender and nicely browned, turning once or twice.
- Remove from the oven and sprinkle with balsamic vinegar (if using), tossing gently to combine.
- Season with additional salt and pepper as desired.
- Serve warm or at room temperature.
This roasted asparagus and mushroom dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 4 days. It is a versatile and delicious way to enjoy your vegetables, and you can add your own twist with different seasonings or herbs.
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Asparagus and mushroom side dishes
Sautéed asparagus and mushrooms is a quick, easy, and versatile side dish that goes well with chicken, meat, or more vegetables. It is also a great vegetarian entrée when served over a bed of rice or pasta.
To make this side dish, you will need asparagus, mushrooms, garlic, butter, and a dash of aminos or soy sauce. Some recipes also call for vegetable oil, kosher salt, black pepper, and red onion. First, rinse the asparagus and mushrooms under cool running water to remove any grit. Next, chop the vegetables into 2-inch pieces, removing the woody stems from the asparagus. Heat a large skillet for 1-2 minutes, then add the vegetables, leaving them to cook without stirring for 1-2 minutes to achieve a golden brown colour. Finally, add the remaining ingredients and stir-fry until tender.
For a low-carb and keto option, asparagus and mushrooms can be sautéed in garlic, butter, and soy sauce. This dish is ready in under 10 minutes and preserves the vegetables' crispy exterior while keeping them tender on the inside.
Another variation is to roast the asparagus and mushrooms, flavouring them with olive oil and rosemary, then cooking at high heat until tender. This recipe is also a tasty and easy side dish.
Additionally, you can add fresh herbs like thyme and parsley to your asparagus and mushroom sauté. Thyme pairs nicely with mushrooms, complimenting their earthy, rich flavour, while also cutting back on added salt in the dish.
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Asparagus and mushroom low-carb options
Asparagus and mushrooms are a delicious combination and can be cooked in a variety of ways to create a low-carb meal. Here are some ideas for preparing this tasty veggie duo while keeping the carb count in check:
Sautéed Asparagus and Mushrooms
Sautéing is a quick and easy way to prepare asparagus and mushrooms, resulting in a versatile side dish that pairs well with various entrees. To make this dish, simply snap or cut off the woody ends of the asparagus spears and cut the spears on a diagonal. Preheat a large skillet to medium-high heat and add oil. You can use vegetable oil, avocado oil, olive oil, or coconut oil, depending on your preferred flavour profile. Add the asparagus pieces, followed by seasonings like garlic, thyme, and sea salt. While the asparagus is cooking, slice the mushrooms into bite-sized pieces and add them to the pan. Cook until the mushrooms are tender and the asparagus is crisp-tender. Season with salt and pepper to taste and serve immediately.
Roasted Asparagus and Mushrooms
For a slightly different take on this combination, try roasting the vegetables. This method involves coating the asparagus and mushrooms in olive oil and seasoning them with rosemary. Place them on a baking sheet and roast at high heat until tender. Roasting brings out the natural sweetness of the vegetables and creates a tasty side dish.
Stir-Fry Asparagus and Mushrooms
If you're looking for a one-pan wonder, stir-frying asparagus and mushrooms is a great option. This dish is perfect as a quick and easy side or a vegetarian main course. To prepare, simply chop the asparagus and mushrooms and stir-fry them in a pan with a light, Chinese-style sauce made from chicken stock, soy sauce, sesame oil, sambal olek, salt, sweetener, and xanthan gum. You can also add some garlic and ginger to the pan for extra flavour.
Additional Tips and Serving Suggestions
When preparing asparagus and mushroom dishes, keep in mind that these vegetables pair well with a variety of proteins, including steak, poultry, seafood, and eggs. You can also experiment with different types of mushrooms, such as cremini or white button mushrooms, to find your preferred variety.
Leftovers from these low-carb dishes can be stored in an airtight container in the refrigerator for up to 3-[4 days]. They can also be frozen for longer-term storage, although freezing may affect the texture of the vegetables when reheated. Enjoy your asparagus and mushrooms as a side or mix them into pasta, rice, or omelettes for a heartier meal!
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Asparagus and mushroom preparation
Preparing asparagus and mushrooms is a quick and easy process that can be done in a variety of ways. Here is a step-by-step guide on how to prepare this delicious and healthy side dish:
Ingredients:
For this preparation, you will need the following ingredients:
- Fresh asparagus spears
- Fresh mushrooms (cremini, white button, or wild mushrooms like shiitake, oyster, or portobello)
- Vegetable oil (avocado oil, olive oil, or coconut oil)
- Aromatics: Garlic, red onion, green onions, bell pepper, or grated ginger (optional)
- Seasonings: Kosher salt, black pepper, thyme, rosemary, or soy sauce (optional)
Step 1: Prepare the Vegetables
Start by rinsing the asparagus and mushrooms under cool running water to remove any grit. Cut off the woody ends of the asparagus and discard them. Cut the asparagus into 2-inch pieces. If using wild mushrooms, trim and cut them into desired sizes. You can also slice or chop the mushrooms if you prefer.
Step 2: Choose Your Cooking Method
There are several ways to cook asparagus and mushrooms, including sautéing, roasting, or stir-frying. Each method will give a slightly different flavour and texture to the vegetables.
Step 3: Sautéing or Stir-Frying
If you choose to sauté or stir-fry your vegetables, heat a large skillet or sauté pan over medium to medium-high heat. Add a drizzle of your chosen cooking oil to the pan. For a neutral flavour, use avocado oil. If you prefer a fruitier taste, opt for olive oil. To make the dish slightly sweet, use coconut oil.
Once the oil is hot, add your aromatics, such as garlic and red onion. Sauté until fragrant and slightly softened. Then, add the mushrooms and season with salt and pepper. Sauté until the mushrooms are cooked and have released their liquid. Finally, add the asparagus and continue cooking until tender, about 5-7 minutes. Finish with a squeeze of lemon juice or a splash of soy sauce for extra flavour.
Step 4: Roasting
If you prefer to roast your vegetables, preheat your oven to 425°F (218°C). Line a baking sheet with aluminium foil for easy cleanup. Place the asparagus spears on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until lightly browned and tender-crisp, about 10 to 15 minutes, depending on the thickness of the spears.
Once the asparagus is roasted, let it cool slightly before cutting the spears into smaller pieces if desired. Then, in a separate pan, sauté your mushrooms and aromatics as described in Step 3. Finally, combine the roasted asparagus with the sautéed mushrooms, and season to taste.
Serving:
Asparagus and mushrooms make a delicious and versatile side dish. They go well with chicken, meat, or additional vegetables. Serve them alongside baked chicken, beef stroganoff, salmon burgers, or vegetable salads. This dish can also be served as a vegetarian or vegan option. Enjoy!
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Frequently asked questions
Yes, mushrooms and asparagus are often cooked together as a side dish.
You will need asparagus, mushrooms, oil, salt, and pepper. Some recipes also include garlic, butter, soy sauce, and herbs like thyme.
Cremini mushrooms are a popular choice, but white button mushrooms or wild mushrooms like shiitake, lion's mane, or portobello mushrooms can also be used.
Look for bright green asparagus stalks with closed tips. Try to choose stalks that are a similar width so they cook evenly.
Yes, leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat briefly in the microwave until warmed through.
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