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7 Ratings
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2 star values:
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Back to Mushrooms and Asparagus with Sherry Vinaigrette
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Mushrooms and Asparagus with Sherry Vinaigrette
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8
Ingredients
Ingredient Checklist
3 tablespoons extra-virgin olive oil
1 1/2 pounds mixed mushrooms, such as shiitake, button, and cremini, trimmed and halved
Coarse salt and ground pepper
1 bunch asparagus (1 pound), ends trimmed, cut into 1 1/2-inch pieces
1 large shallot, thinly sliced crosswise
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 cup low-sodium vegetable broth or water
1 tablespoon honey
Gallery
Mushrooms and Asparagus with Sherry Vinaigrette
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8
Gallery
Mushrooms and Asparagus with Sherry Vinaigrette
Credit:
Con Poulos
Mushrooms and Asparagus with Sherry Vinaigrette
Credit:
Con Poulos
Mushrooms and Asparagus with Sherry Vinaigrette
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Serves 8
Serves 8
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds mixed mushrooms, such as shiitake, button, and cremini, trimmed and halved
- Coarse salt and ground pepper
- 1 bunch asparagus (1 pound), ends trimmed, cut into 1 1/2-inch pieces
- 1 large shallot, thinly sliced crosswise
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup low-sodium vegetable broth or water
- 1 tablespoon honey
Directions
In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).
Reviews
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
1
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
1
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
1
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Mushrooms and Asparagus with Sherry Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mushrooms and Asparagus with Sherry Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
