Roasted Asparagus and Wild Mushroom Fricassée
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This is a wonderful side dish. See if you can't keep your fingers out of the mushroom fricassee!!
- Ready In:
- 30mins
- Serves:
- Units:
ingredients
- 1 lb asparagus, tough ends trimmed
- 2 teaspoons olive oil
-
Mushroom Fricassee
- 3 tablespoons butter
- 1 large shallot, minced
- 12 ounces wild mushrooms, sliced (such as crimini, oyster, chanterelle, and stemmed shiitake)
- 1⁄2 cup dry white wine
- 1 tablespoon parsley, minced
- 1⁄4 - 1⁄2 teaspoon dried tarragon (or to taste)
- 1 pinch salt
- 1 pinch of freshly grated pepper
directions
- Preheat oven to 475°F Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper. (this can be done ahead of time and warmed up just before serving).
- Divide asparagus among 4 plates. Top each serving with mushrooms.
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RECIPE MADE WITH LOVE BY
@Abby Girl
Contributor
@Abby Girl
Contributor
"This is a wonderful side dish. See if you can't keep your fingers out of the mushroom fricassee!!"
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