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You are here: Home / 10 Ingredient Meals / Smoky Asparagus and Mushroom Saute

March 28, 2011 By Kaitlin 6 Comments

Smoky Asparagus and Mushroom Saute

Jump to Recipe Print Recipe
The April 2011 Issue of Cooking Light included a seemingly simple side dish using a type of mushroom I have yet to work with: Smoky Asparagus and Mushroom Saute. Morels are a wild mushroom; efforts to cultivate this mushroom have been mostly unsuccessful. Because they need to be “hunted” (those that collect morels are called mushroom hunters, I kid you not), they are super expensive– the market I went to was selling them for $69.99/lb., ouch. So this recipe can get pricey fast. I substituted in some hen of the woods (“Maitake”) mushrooms to save my wallet a bit. I ended up spending about $4 on the morels and a $1 and some change on the hen of the woods.
Smoky Asparagus and Mushroom Saute

I had some left over asparagus from making the Orzo Risotto with Buttery Shrimp dish a few days ago so this dish was perfect to use ingredients I mostly had on hand.

Smoky Asparagus and Mushroom Saute
Ingredients:
  • 2 slices bacon
  • 1 tablespoon butter (omit to make dairy free)
  • 3 oz quartered fresh morel mushrooms
  • 3 oz chopped hen of the woods
  • 1 pound asparagus, cut into 1 inch pieces
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons chopped chives

The shape of morels allows it to hide some grit within the mushroom so submerge the morels in cold water, swish to remove the dirt, and gently pat dry before cooking.

Top: Morels Bottom: Hen of the woods

Cook the bacon in a large saute pan over medium heat until crisp, about 2 minutes per side. I cut the bacon slices in half so they would fit in the pan better.

Remove bacon from pan and add to a paper towel to cool.

Add the butter to the drippings in the pan and swirl to coat. Add the mushrooms and cook for 4 minutes stirring occasionally to coat the mushrooms in the drippings.

 Add the asparagus pieces and saute for 5 minutes. Season with the salt and pepper.

When your bacon has cooled, crumble or roughly chop.
Remove the mushroom asparagus mixture from heat. Sprinkle with bacon and chives.
This was delicious! The bacon and mushrooms both gave a nice meaty flavor to the asparagus.
Smoky Asparagus and Mushroom Saute

Smoky Asparagus and Mushroom Saute

Kaitlin @ I Can Cook That
Morel mushrooms, hen of the woods mushrooms, and asparagus cooked topped with crumbled bacon
Print Recipe
Total Time 25 minutes mins
Course Sides
Servings 4 servings

Ingredients
  

  • 2 slices bacon
  • 1 tablespoon butter or olive oil to make dairy free
  • 3 oz quartered fresh morel mushrooms
  • 3 oz chopped hen of the woods
  • 1 pound asparagus cut into 1 inch pieces
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons chopped chives

Instructions
 

  • The shape of morels allows it to hide some grit within the mushroom so submerge the morels in cold water, swish to remove the dirt, and gently pat dry before cooking.
  • Cook the bacon in a large saute pan over medium heat until crisp, about 2 minutes per side.
  • Remove bacon from pan and add to a paper towel to cool.
  • Add the butter to the drippings in the pan and swirl to coat. Add the mushrooms and cook for 4 minutes stirring occasionally to coat the mushrooms in the drippings.
  • Add the asparagus pieces and saute for 5 minutes. Season with the salt and pepper.
  • When your bacon has cooled, crumble or roughly chop.
  • Remove the mushroom asparagus mixture from heat. Sprinkle with bacon and chives.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Asparagus, Hen of the Woods Msuhrooms, Morel Mushrooms, Mushrooms, Saute, Sides, Smoky

Related posts:

Lemony Chicken Fricassee with Shallots and Morel Mushrooms Farro Berry and Walnut Salad Ranch Chickpea Cucumber Salad Smoked Potato Salad with Bacon and Sriracha Mayo

Filed Under: 10 Ingredient Meals, Dairy Free, Gluten Free, Nut Free, Quick, Sides Tagged With: Asparagus, Bacon, Chive, Hen of the Woods, I Can Cook That, Maitake, Morel, Mushroom, Quick, Recipe, Saute, Sides, Smoky, Thanksgiving

Comments

  1. Sparrowgrass says

    May 12, 2011 at 12:41 am

    Man, that is delicious. I would tell you how delicious, but I am too busy eating it.

    I did use smoked bacon, but I left the butter out. It doesn’t need it, IMHO. Subbed in creminis for the other shrooms.

    Of course, mine is extra super duper good, because I picked the asparagus minutes ago.

    Reply
  2. Christine's Pantry says

    April 9, 2012 at 5:04 am

    This looks amazing. I bet this taste great.

    Reply
    • Jalsi Anthony says

      May 4, 2022 at 2:09 am

      Amazing recipe’s on mushrooms you got here bet I found a different way of trying shrooms now

      Reply
  3. Emily says

    April 9, 2012 at 10:15 am

    Oh I love Morels. They can be quite tricky to find though depending on where you live. Sometimes dried is the best you can get. This look marvelous.

    Reply
  4. Tiffany says

    April 9, 2012 at 4:15 pm

    No bacon for me, but I love the asparagus! 😀

    Reply
  5. Gillian Anderson says

    May 4, 2022 at 2:12 am

    Amazing recipe’s you got here on mushrooms

    Reply

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