I found this picture on my camera which I have forgotten. I cannot remember when I made this dish but I do recall how much I enjoyed it.
The dish called for cheese, which I had skipped because there was none in the fridge. But even without this ingredient, the dish tasted very good.
I have been looking for interesting “meatless’ recipes, and this one really satisfied me.
Here is the recipe from the Talking Kitchen
Prep Time: 5 minutes
Cook Time: 15 – 20 minutes
Ingredients (2-4 servings)
- 2 large portabella mushroom tops, sliced about 1/2 inch thick
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 lb. asparagus spears, halved
- 2 tsp grapeseed oil
- 1/2 tsp sea salt
- freshly ground black pepper
- cheese shavings (Toscano black pepper, Pecorino, Parmesan, etc.)
Preheat the oven to 400 degrees F and prep a baking sheet with parchment paper.
In a food processor, mince the garlic and shallot. Set aside.
Slice the mushrooms, place in a medium bowl. Cut the bottom inch off the asparagus at a diagonal (save, freeze and add to a soup later,) cut the spears in half at a diagonal. Set aside.
Toss the mushrooms with 1 tsp oil, garlic/shallot mixture and 1/4 tsp salt.
Place mushrooms on lined baking sheet, add pepper and bake for 15 minutes on the middle rack.
Meanwhile heat the other tsp of oil over medium-low heat in a medium skillet and add the asparagus, remaining 1/4 tsp sea salt and black pepper. Saute for 4-6 minutes until tender.
Serve layered, asparagus, roasted mushrooms, cheese shavings. Enjoy with wine, crackers and more cheese.