Sauteed mushroom medley

Name: Sauteed mushroom medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500g mixed mushrooms (such as swiss, button and oyster); 1 bunch asparagus, trimmed, cut into 4cm pieces (or 150g green beans); 3 shallots, finely chopped; 2 Tbsp extra virgin olive oil; 40g butter, chopped; 4 sprigs sage, plus extra sprigs, to serve; ¼ cup bourbon or vegetable stock; Sea-salt flakes and freshly ground black pepper, to season

Bourbon and sage gives a smoky finish to this simply delish dish.

Serves 4

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

The trick to sautéing mushrooms is to dry-fry them first to build the taste before adding butter or oil to the pan, and here, asparagus, then cooking for a few more minutes. Bourbon and sage gives a smoky finish to this simply delish dish.

Ingredients

500g mixed mushrooms (such as swiss, button and oyster)

1 bunch asparagus, trimmed, cut into 4cm pieces (or 150g green beans)

3 shallots, finely chopped

2 Tbsp extra virgin olive oil

40g butter, chopped

4 sprigs sage, plus extra sprigs, to serve

¼ cup bourbon or vegetable stock

Sea-salt flakes and freshly ground black pepper, to season

Method

Heat a large frying pan on medium. Add 1/4 of the mushrooms in a single layer and dry-fry for 4-5 minutes, turning occasionally, until golden. Transfer to a bowl. Dry-fry remaining mushrooms in batches.

Return all mushrooms to pan. Add asparagus, shallots, oil, butter and sage. Cook on medium heat, stirring occasionally, for 3 minutes until asparagus is almost tender. Remove from heat.

Carefully add bourbon or stock. Return to medium heat, bring to a simmer. Cook, stirring, for 1 minute, until almost all liquid has evaporated. Remove and discard sage. Season.

Transfer to a serving dish. Top with extra sage to serve.

You might need

You might also enjoy making this mushroom burger with green goddess butter

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