Sauteed Asparagus with Wild Mushroom Sauce Recipe

Name: Sauteed Asparagus with Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds thick asparagus, peeled; 2 tablespoons extra-virgin olive oil; 1 pound chanterelle or oyster mushrooms, thickly sliced; 3 medium shallots, minced; 1 garlic clove, minced; Salt and freshly ground pepper; 1/2 cup dry white wine; 1 cup chicken stock; 1 cup heavy cream; 1 tablespoon minced parsley; 1 tablespoon unsalted butter

Servings: persons

2 pounds thick asparagus, peeled
2 tablespoons extra-virgin olive oil
1 pound chanterelle or oyster mushrooms, thickly sliced
3 medium shallots, minced
1 garlic clove, minced
Salt and freshly ground pepper
1/2 cup dry white wine
1 cup chicken stock
1 cup heavy cream
1 tablespoon minced parsley
1 tablespoon unsalted butter

1
Bring a large pot of salted water to a boil.
2
Add the asparagus and cook until crisp-tender, about 5 minutes.
3
Drain, rinse under cold water and pat dry.
4
In a large, deep skillet, heat the olive oil until shimmering.
5
Add the chanterelles and cook over high heat, stirring occasionally until golden and dry, 6 minutes.
6
Add the shallots and garlic, season with salt and pepper and cook until softened, about 2 minutes.
7
Add the wine and cook until nearly evaporated, scraping up any bits stuck to the bottom of the pan.
8
Add the stock and cook until reduced by half, about 3 minutes.
9
Add the cream and cook until reduced by half, about 5 minutes.
10
Season the sauce with salt and pepper and stir in the parsley; keep warm.
11
Melt the butter in a large skillet.
12
Add the asparagus and cook over high heat, shaking the pan until heated through, about 2 minutes.
13
Transfer the asparagus to plates and spoon the sauce on top.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 thick asparagus, peeled, 2 tablespoons extra-virgin olive oil, 1 pound chanterelle or oyster mushrooms, thickly sliced, 3 medium shallots, minced, and more.

Yes, Sauteed Asparagus with Wild Mushroom Sauce falls under the Vegetarian 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.

Sauteed Asparagus with Wild Mushroom Sauce

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