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Mushrooms and Asparagus With Sherry Vinaigrette

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“Found in the magazine Everyday Food. I love mushrooms and asparagus and what better way to fix them than this. For the mushrooms use a mix of button, cremini, and shitake or whatever you have on hand.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third of 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).

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