Best 12 Roasted Asparagus And Wild Mushroom Fricass Recipes

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.

ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT

Steps:

• Preheat the oven to 425 degrees F.
• Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
• Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
• Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

ROASTED WILD MUSHROOMS AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
• Roast in the preheated oven for 30 minutes.
• While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
• Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
• Turn oven heat up to 425 degrees F (220 degrees C).
• Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
• Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

ROASTED MUSHROOMS WITH ASPARAGUS AND SHAVED PARMESAN

Steps:

• Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
• Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
• Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
• Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
• Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

ROASTED ASPARAGUS WITH MUSHROOMS

Steps:

• Preheat oven to 425*.
• In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
• Spread the vegetables in a single layer.
• Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
• Place vegetables on a serving platter.
• Sprinkle vegetables with vinegar and toss gently to combine.
• Season with additional salt and pepper as desired.
• Serve warm or at room temperature.
• Makes 4 servings.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE

Steps:

• Preheat oven to 475°F Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper. (this can be done ahead of time and warmed up just before serving).
• Divide asparagus among 4 plates. Top each serving with mushrooms.

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.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE

Steps:

• Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
• Divide asparagus among 4 plates. Top each serving with mushrooms.

ROASTED WILD MUSHROOMS

Steps:

• Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.

ROASTED ASPARAGUS AND MUSHROOMS RECIPE

Steps:

• Preheat oven to 450 degrees.
• Trim the white ends off of the asparagus and place asparagus on a 15"x10" baking sheet.
• Place the mushrooms on top. Drizzle with olive oil and sprinkle with rosemary and salt and pepper.
• Toss gently with hands to coat evenly.
• Bake for 15 minutes, until mushrooms have browned and asparagus is tender.