Last Night's Dinner - Grilled Asparagus & Wild Mushrooms

[Guest guest]

This was last night's dinner. It was simple and yummy. Next time I make it, it

will be an appetizer for a fancy dinner. It was very light.

 

* Exported from MasterCook *

 

Grilled Asparagus & Wild Mushrooms

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mushrooms

Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb thick asparagus -- washed & dried

2 tsp chile-infused oil

Mushrooms:

1 tbsp unsalted butter

1 tbsp olive oil

1 lg shallot -- minced

1 10 oz pkg wild mushrooms -- any kind

1/2 cup white wine

1 tsp dried thyme

 

Preheat George Foreman Grill. Rub asparagus with oil. Place on grill and cook

until softened and the asparagus have nice grill marks.

 

While they are cooking, preheat a nonstick skillet. When hot, add the oil and

butter. Let the butter melt and when it stops bubbling, add the shallot. Cook

for 1 minute. Add the mushrooms and cook for about 5 minutes, until they soften

and start to brown. Cover, cook until tender, about 3 minutes. Add wine; cook

uncovered until the wine evaporates. This should take about 2 minutes. Stir in

thyme. Cook for 1 minute. Season with salt and pepper.

 

To serve: Place asparagus among plates. Top each serving with the mushrooms. A

sprinkle of parmesan cheese is nice too.

 

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NOTES : Risa's notes:

 

When it comes to wild mushrooms, any type will do - cremini (Baby Bella),

portabella, shiitake, oyster, maitake. Just make sure they are clean (do not

soak in water) - dampen a paper towel and wipe them well. With shiitake, remove

the stems as they are inedible. A combination is really nice. If you have dried

mushrooms (porcini or morels are great), hydrate them in boiling water for 20

minutes. Drain off the liquid and reserve it, if you want. It is very flavorful.

Then squeeze out excess water and cut into small pieces.

 

If you have fresh thyme, use it. Just use 2 tsp. Just the leaves, chopped.

 

This can be served as a main dish with some rice or potatoes or as an appetizer

the way it is.

 

RisaG

 

 

 

 

 

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