Best 15 Beef Mushroom And Asparagus Bake Recipes

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

ASPARAGUS & MUSHROOM RISOTTO WITH FRESH PARSLEY & LEMON

Steps:

• Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
• Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.
• Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
• Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.
• Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.
• Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
• Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.
• Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.
• Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've added two-thirds of the stock.
• Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy - if you run out of stock, use boiling water.
• Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

OVEN-ROASTED ASPARAGUS & MUSHROOMS

Steps:

• Heat oven to 425°F.
• Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice.
• Bake 15-20 minutes or until asparagus is tender and lightly browned.

FETTUCCINE WITH ASPARAGUS AND MUSHROOMS

Steps:

• Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
• Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

BEEF, MUSHROOM AND ASPARAGUS BAKE RECIPE - (4/5)

Steps:

• 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.

ROASTED MUSHROOM AND ASPARAGUS PLATTER

Steps:

• Preheat the oven to 450 degrees F. Place mushrooms and 1/4 tablespoon olive oil in a bowl.
• Sprinkle w/ salt and pepper and oregano and toss to distribute oil and seasonings. Turn out into a rimmed baking sheet and set aside.
• Toss asparagus in remaining olive oil. Season with salt and pepper, place asparagus on another baking sheet.
• Place both baking sheets in oven and roast until asparagus is tender (10-15 minutes depending on thickness) and mushrooms are tender and golden (approximately 20 minutes).
• Remove from oven and arrange on platter. Serve hot or at room temperature.

BEEF WITH ASPARAGUS AND MUSHROOMS

Steps:

• Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
• Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
• Cut steak into thin slices and serve with the vegetables.

ASPARAGUS MUSHROOM BEEF STIR-FRY

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

BEEF & ASPARAGUS PASTA TOSS

Steps:

• Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
• Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
• Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
• Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

BEEF WITH SPRING VEGETABLES AND MUSHROOM-ASPARAGUS RICE

Steps:

• In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
• Heat another teaspoon oil in same skillet. Cook and stir asparagus 3 minutes or until asparagus is crisp-tender. Stir in garlic and wine; cook 30 seconds.
• Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
• Meanwhile, heat beef according to package directions. While beef is resting, heat remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender.
• Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the meat. Drizzle with au jus. Serve immediately.

BEEF FILET MIGNON AND MUSHROOMS AND ASPARAGUS

Steps:

• Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.

BEEF, ASPARAGUS AND MUSHROOM BAKE

Steps:

• 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.

CHICKEN, ASPARAGUS, & MUSHROOM BAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350. Heat butter and oil in large skillet till butter is melted. Cook and stir in chicken and garlic about 3 mins. over med-high heat till chicken is not longer pink. Add mushrooms; cook and stir 2 mins. Add asparagus; cook and stir about 5 mins or till asparagus is crisp-tender. Season w/ pepper to taste. Transfer mixture to 2 1/2 qt. casserole or 6 small casseroles. Top w/ stuffing mix. Add wine to skillet, if desired; cook and stir 1 min. over med-high heat, scraping up any browned bits from bottom of skillet. Add broth and soup; cook and stir till blended. Pour broth mixture into casserole; mix well. Bake, uncovered, about 35 mins. or till heate through and lightly browned.