Asparagus and Oyster Mushroom Fricassee Recipe

Name: Asparagus and Oyster Mushroom Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths; 2 tablespoons unsalted butter; 1 1/2 pounds oyster mushrooms, large stems discarded, large caps halved; Salt and freshly ground pepper; 1 shallot, minced; 1/4 cup dry white wine, such as Riesling; 1/2 cup chicken stock or canned low-sodium broth; 3/4 cup heavy cream; 1 tablespoon coarsely chopped flat-leaf parsley; 1 tablespoon minced chives; 1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon

Servings: persons

2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths
2 tablespoons unsalted butter
1 1/2 pounds oyster mushrooms, large stems discarded, large caps halved
Salt and freshly ground pepper
1 shallot, minced
1/4 cup dry white wine, such as Riesling
1/2 cup chicken stock or canned low-sodium broth
3/4 cup heavy cream
1 tablespoon coarsely chopped flat-leaf parsley
1 tablespoon minced chives
1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon

1
In a medium saucepan of boiling salted water, blanch the asparagus until bright green, about 2 minutes.
2
Drain, refresh in a bowl of ice water; drain again.
3
Melt the butter in a large skillet.
4
Add the mushrooms in an even layer, season with salt and pepper and cook over moderate heat until browned on the bottom, about 3 minutes.
5
Stir the mushrooms and cook until tender, about 4 minutes longer.
6
Add the shallot and cook, stirring, until lightly browned, about 3 minutes.
7
Add the wine and cook until evaporated, about 30 seconds.
8
Add the chicken stock and asparagus and simmer until the liquid has reduced to 2 tablespoons, about 2 minutes.
9
Stir in the heavy cream and simmer over low heat until slightly thickened, about 5 minutes.
10
Season with salt and pepper, stir in the parsley, chives and chervil, and serve at once.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths, 2 tablespoons unsalted butter, 1 1/2 pounds oyster mushrooms, large stems discarded, large caps halved, Salt and freshly ground pepper, and more.

Yes, Asparagus and Oyster Mushroom Fricassee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus and Oyster Mushroom Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions