Sautéed Wild Mushrooms and Roasted Asparagus
This post may contain affiliate links. Read my full disclosure policy. This springy side dish made up of earthy wild mushrooms and roasted asparagus is easy, elegant, and loaded with flavor! This sprigy dish combines garlicky wild mushrooms with roasted asparagus for an easy, flavor-packed side. Though it requires using both the oven and stove, the preparation is quick and easy. Note that the recipe calls for 12 ounces of wild mushrooms already trimmed and cut. If you’re buying them whole, you’ll need about 1 pound. RecipeComments (47)Add Comment Recipe Comments (47) Add Comment Ingredients 1 bunch (about 1 pound) asparagus spears, ends trimmed 1 tablespoon olive oil Salt Freshly ground black pepper 4 tablespoons unsalted butter ⅓ cup finely chopped shallots, from 1-2 shallots 2 large garlic cloves, minced 12 ounces (5-6 cups) thinly sliced wild mushrooms (see note) ½ cup white wine 2 teaspoons fresh chopped thyme 1 tablespoon fresh chopped parsley 1 bunch (about 1 pound) asparagus spears, ends trimmed 1 tablespoon olive oil Salt Freshly ground black pepper 4 tablespoons unsalted butter ⅓ cup finely chopped shallots, from 1-2 shallots 2 large garlic cloves, minced 12 ounces (5-6 cups) thinly sliced wild mushrooms (see note) ½ cup white wine 2 teaspoons fresh chopped thyme 1 tablespoon fresh chopped parsley Instructions Preheat the oven to 425°F. Line a baking sheet with aluminum foil for easy clean-up. Arrange the asparagus spears in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with ¼ salt and ¼ teaspoon pepper; turn to coat evenly. Roast until lightly browned and tender-crisp, 10 to 15 minutes, depending on the thickness of the spears. Let cool slightly, then transfer to a cutting board and cut the spears into thirds. Set aside. Melt the butter in a large sauté pan over medium-high heat. Add the shallots and cook until softened but not browned, 1 to 2 minutes. Add the garlic and wild mushrooms and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Season with ½ teaspoon salt and a few grinds of black pepper. Add the wine, and cook until absorbed by the mushrooms. Stir in the cut asparagus, thyme, and parsley. Transfer to a platter and serve. Note: I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound. Preheat the oven to 425°F. Line a baking sheet with aluminum foil for easy clean-up. Arrange the asparagus spears in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with ¼ salt and ¼ teaspoon pepper; turn to coat evenly. Roast until lightly browned and tender-crisp, 10 to 15 minutes, depending on the thickness of the spears. Let cool slightly, then transfer to a cutting board and cut the spears into thirds. Set aside. Melt the butter in a large sauté pan over medium-high heat. Add the shallots and cook until softened but not browned, 1 to 2 minutes. Add the garlic and wild mushrooms and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Season with ½ teaspoon salt and a few grinds of black pepper. Add the wine, and cook until absorbed by the mushrooms. Stir in the cut asparagus, thyme, and parsley. Transfer to a platter and serve. Note: I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound. Nutrition Information Powered by Per serving (6 servings) Calories: 143 Fat: 10g Saturated fat: 5g Carbohydrates: 9g Sugar: 3g Fiber: 4g Protein: 3g Sodium: 301mg Cholesterol: 20mg Per serving (6 servings) Calories: 143 Fat: 10g Saturated fat: 5g Carbohydrates: 9g Sugar: 3g Fiber: 4g Protein: 3g Sodium: 301mg Cholesterol: 20mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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