A few days ago, I was encouraged by a real good friend of mine to try mushrooms. As I have never tasted them before until last night when I prepared this Sauteed Asparagus and Mushrooms.
My attempt to eating them went pretty well. Although, since it was my first try I admit that I didn't like them right away so I am going to challenge myself to eat mushrooms more often.
I understand mushrooms are not everybody’s favorite. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adjust, experiment, try something new but at the end of the day find your way of making a dish.
This healthy recipe is quick and simple. It would make an excellent side dish to go along with chicken or steak.
Sauteed Asparagus and Mushrooms
1 bundle of asparagus
6-12 mushrooms, crimini or baby Bella
3 Tbsp. Butter
¼ C water
fresh ground black pepper and salt to taste
1. Snap the root ends off of the asparagus spears and then snap each spear into pieces 1"-3" long. Wash and slice mushrooms. In a large nonstick skillet, add butter and mushrooms. Sprinkle with a little salt. Cook on medium - high heat until mushrooms are golden brown in color, approximately one minute. Remove the mushrooms onto a plate but leave any remaining butter in the pan.
2. Add asparagus and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper. Saute the asparagus on medium-high for approximately two minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done. Remove from heat, stir in mushrooms and serve hot.
Source Mirlanda's kitchen
Published by Court's Cooking Blog