Shiitake Mushrooms With Asparagus at Mollie Chittum blog

Shiitake Mushrooms With Asparagus. Kosher salt and freshly ground black pepper. Add broth and lemon peel. In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary). Bunch asparagus, trimmed, cut into 2” pieces. 8 ounces fresh shiitake mushrooms, stems removed and sliced. add shiitake mushrooms; Spread the vegetables on two cookie sheets so they are not touching. Sauté shiitake mixture until soft, about 6 minutes. Sprinkle with salt and pepper. asparagus and shiitake sauté. Bring to boil, then reduce. 1⁄3 cup minced shallot (use onion if shallots are unavailable) 2 teaspoons ground ginger. Preheat the oven to 450 degrees. Sprinkle with the coarse salt. 1⁄4 cup dry vermouth or 1/4 cup sherry wine.

Quick and Delicious Asparagus with Shiitake Mushrooms Canadian Living
from www.canadianliving.com

Bring to boil, then reduce. Kosher salt and freshly ground black pepper. Sprinkle with the coarse salt. Sprinkle with salt and pepper. 1⁄4 cup dry vermouth or 1/4 cup sherry wine. 1½ pounds asparagus, tough stalks. asparagus and shiitake sauté. Sauté shiitake mixture until soft, about 6 minutes. Spread the vegetables on two cookie sheets so they are not touching. Preheat the oven to 450 degrees.

Quick and Delicious Asparagus with Shiitake Mushrooms Canadian Living

Shiitake Mushrooms With Asparagus 8 ounces fresh shiitake mushrooms, stems removed and sliced. 8 ounces fresh shiitake mushrooms, stems removed and sliced. 1⁄4 cup dry vermouth or 1/4 cup sherry wine. Sauté shiitake mixture until soft, about 6 minutes. Preheat the oven to 450 degrees. Bring to boil, then reduce. Sprinkle with the coarse salt. 1⁄3 cup minced shallot (use onion if shallots are unavailable) 2 teaspoons ground ginger. asparagus and shiitake sauté. Add broth and lemon peel. 1½ pounds asparagus, tough stalks. Kosher salt and freshly ground black pepper. Sprinkle with salt and pepper. Spread the vegetables on two cookie sheets so they are not touching. 8 ounces pencil thin fresh asparagus, trimmed. In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).

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