Stir Fried Shimeji Mushrooms and Asparagus with Tuna and Mustard Recipe

Name: Stir Fried Shimeji Mushrooms and Asparagus with Tuna and Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Shimeji mushrooms (or any mushrooms); 2 to 3 Asparagus; 1/2 of a small can Canned tuna; 2 tsp Mayonnaise; 1/2 tbsp White wine; 1/2 to 1 clove Garlic (sliced); 1 tsp Grainy mustard; 1 Red chili pepper; 1 Grated cheese; 1 Salt and pepper; 1 Olive oil

Servings: persons

100 grams Shimeji mushrooms (or any mushrooms)
2 to 3 Asparagus
1/2 of a small can Canned tuna
2 tsp Mayonnaise
1/2 tbsp White wine
1/2 to 1 clove Garlic (sliced)
1 tsp Grainy mustard
1 Red chili pepper
1 Grated cheese
1 Salt and pepper
1 Olive oil

1
Peel the tough stems of the asparagus and cut into 3-4 cm pieces.
2
Chop off the roots of the mushrooms and shred into small easy to eat clumps.
3
Heat oil in a pan, add the red chili pepper and garlic, and stir fry until fragrant.
4
Add the mayonnaise and asparagus, and cook over medium heat, taking care not to let it burn.
5
Add the shimeji mushrooms and stir fry quickly.
6
Pour in the wine and cover with a lid.
7
After a minute, add the tuna and grated cheese and mix in.
8
Remove the pan from heat, add the mustard, taste and adjust the seasoning with salt and pepper.
9
Transfer to plates and serve with wine.

403

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: 100 grams Shimeji mushrooms (or any mushrooms), 2 to 3 Asparagus, 1/2 of a small can Canned tuna, 2 tsp Mayonnaise, and more.

Yes, Stir Fried Shimeji Mushrooms and Asparagus with Tuna and Mustard 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.

Stir Fried Shimeji Mushrooms and Asparagus with Tuna and Mustard

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