1 1/2 pounds mixed mushrooms, such as shitake, button and cremini, trimmed and halved
salt and pepper
1 lb asparagus, cut into 1 1/2 inch pieces
1 lg shallot, thinly sliced
2 TBS sherry wine vinegar
1 TBS dijon mustard
1/2 cup vegetable broth
1 TBS honey
Instructions
In a large skillet, heat 2 tsp oil over med high and cook
mushrooms. Season with salt and pepper and transfer to a large
bowl.
Add 2 tsp oil to skillet and add asparagus, stirring occassionally,
until crisp tender, about 4 minutes. Season with salt and pepper
and add to mushrooms
Add 1 tsp oil to skillet and cook shallot until translucent, 3 minutes.
Add vinegar and mustard and stir to combine. Add broth and cook,
scraping up browned bits until thickened, about 1 minute. Stir in
honey and pour over vegetables. Toss to combine and transfer to
serving dish. Serve warm or at room temperature.
Originally Submitted
5/7/2011
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