Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Sauteed Aspargus with Mixed Mushroom Sauce

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

3/4 lb. asparagus, trimmed
1 Tablespoon olive oil
2 oz. oyster mushrooms, stemmed and thickly sliced
2 oz. shiitake mushrooms, stemmed and thickly sliced
1 large shallot, minced
1 garlic clove, minced
Salt and freshly ground black pepper
2 Tablespoons dry white wine
1/4 cup gf Chicken Stock
1/4 cup heavy cream
1/2 Tablespoon Italian parsley, chopped
1 teaspoon fresh thyme, chopped
1/2 Tablespoon unsalted butter

Directions

Fill a large skillet with water and add a pinch of salt. Bring to a boil. Add the asparagus and cook until just tender, about 5 minutes. Drain and immediately plunge into a bowl of ice water to halt the cooking process. When cool, drain and pat dry with paper towels.

In a large deep skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until golden and dry, about 6 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Season to taste with salt and freshly ground black pepper. Add the wine and cook until nearly evaporated. Add the chicken stock and cook until reduced by half, about 3 minutes. Add the cream and cook until reduced by half, about 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Stir in the parsley and thyme; keep warm.

Melt the butter in a large skillet. Add the asparagus and cook over medium high heat until heated through, about 2 minutes. Transfer the asparagus to plates and spoon the mushroom cream sauce over the top.

Recommended Tools