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- Roasted Wild Mushroom and Asparagus
- (Arrosto ai Funghi Selvatici e Asparagi)
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Ingredients:
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- 1 lb medium asparagus, tough ends trimmed
2 teaspoons extra virgin olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, shiitake, and porcini), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon
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- Directions:
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- Preheat oven to 475°F.
Arrange asparagus on rimmed baking sheet.
Drizzle olive 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; saute 1 minute.
Add mushrooms; saute 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. Makes 4 first-course servings.
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