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Sautéed Wild Mushrooms and Roasted Asparagus Recipe

Sautéed Wild Mushrooms and Roasted Asparagus Recipe


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4.6 from 25 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian, Gluten-Free

Description

A delightful and flavorful dish featuring sautéed wild mushrooms and roasted asparagus, topped with Parmesan and served with a squeeze of fresh lemon. This vegetarian and gluten-free side dish is perfect for any occasion, from weeknight dinners to special gatherings.


Ingredients

Scale

For Roasted Asparagus:

  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For Sautéed Wild Mushrooms:

  • 1 pound wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese (optional)
  • Lemon wedges for serving

Instructions

  1. Preheat the oven: Preheat the oven to 425°F (220°C). Place asparagus on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 12-15 minutes.
  2. Sauté the mushrooms: Heat remaining olive oil and butter in a skillet. Add sliced mushrooms, cook until browned. Add garlic, thyme, salt, and pepper.
  3. Serve: Arrange roasted asparagus on a platter, top with sautéed mushrooms. Sprinkle with Parmesan, serve with lemon wedges.

Notes

  • For best flavor, use a mix of mushrooms.
  • Add white wine to mushrooms for extra depth.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Roasting, Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion
  • Calories: 140
  • Sugar: 3g
  • Sodium: 100mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 10mg