This Sautéed Asparagus and Mushrooms Recipe makes a quick and easy vegetable side dish. It is garlicky, buttery and is made without wine!
There is something magical with the combination of garlic, butter and mushrooms. The umaminess of mushrooms blends with the sweet garlic and buttery richness, making every bite absolutely irresistible.
This recipe combines sautéed garlic mushrooms and pan-fried asparagus for a quick, tasty dish. It's easy to make, takes just minutes, and bursts with flavor.
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Why you'll love it?
- Garlicky and buttery
- Easy side dish
- Cooks in under 10 minutes.
- Simple yet flavorful.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mushrooms - I prefer using baby bella or white button mushrooms because they're easy to find at any grocery store, no matter the time of year.
- Asparagus - Look for firm stalks with a bright green color and tightly closed tips.
- Butter - For this sautéed asparagus and mushrooms recipe, I incorporate butter in three stages. I use it initially to cook the veggies, then add a final touch of butter for an extra touch of luxury and flavor.
- Garlic - Lots of freshly minced garlic for a punch.
- Herbs - I kept things simple by using Italian seasoning, a blend of various herbs commonly found in most pantries.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Tip: Resist the temptation to stir the vegetables constantly. Let them develop a golden sear on the bottom, before you toss them every 10 to 20 seconds.
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Helpful tips
- Don't stir too much - Limit stirring while cooking to allow for browning and caramelization. Stir only occasionally.
- Don't slice the mushrooms thin - Slicing them about ½ an inch thick ensures they cook quickly while retaining their texture, instead of shrinking away.
More vegetable side dishes
Sautéed Asparagus and Mushrooms
Ingredients
- ½ pound asparagus
- ½ pound mushrooms white or baby bella
- 3 tablespoons unsalted butter
- 3 garlic cloves, finely chopped
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon ground black pepper
- Salt, to taste
Instructions
- Snap the woody ends off the asparagus base. It will naturally break at the right point. Cut them into 1-inch pieces.
- Slice mushrooms into ½-inch thick slices.
- In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Once hot, add the cut asparagus. Cook, stirring occasionally, for 3 to 4 minutes, or until the asparagus is cooked but still crisp. Transfer to a plate.
- Add another tablespoon of butter and let melt. Add sliced mushrooms and toss with the butter mixture. Cook for about 3 to 4 minutes, stirring occasionally.
- Reduce heat to medium, add all remaining ingredients, cook for 2 to 3 minutes, stirring frequently, until mushrooms are cooked and garlic is fragrant.
- Add the cooked asparagus, 2 tablespoons water and the remaining tablespoon of butter. Stir for 10 to 20 seconds and remove from heat.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Sam
Can we use garlic powder instead?