Name: Roasted Asparagus and Wild Mushroom Fricassée
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb asparagus, tough ends trimmed; 2 teaspoons olive oil; 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

Recipe by Abby Girl

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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:

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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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