Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 12/02/2017 This was really good. It was very time consuming to make, but very tasty.
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Gallery Roasted Mushrooms with Asparagus and Shaved Parmesan Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 pounds portobello mushrooms, stems removed and reserved 12 ounces shiitake mushrooms, stems removed and reserved 1 1/2 cups dry white wine 1 ounce dried porcini mushrooms 8 sprigs fresh thyme 2 medium Yukon gold potatoes, peeled 12 medium shallots, peeled 6 cloves garlic, peeled 1 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 pound thin asparagus, ends trimmed 1 tablespoon chopped fresh flat-leaf parsley 1 ounce shaved Parmesan cheese, optional Olive-oil cooking spray
Gallery Roasted Mushrooms with Asparagus and Shaved Parmesan
Recipe Summary Servings: 6
Gallery
Roasted Mushrooms with Asparagus and Shaved Parmesan
Roasted Mushrooms with Asparagus and Shaved Parmesan
Roasted Mushrooms with Asparagus and Shaved Parmesan
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 pounds portobello mushrooms, stems removed and reserved 12 ounces shiitake mushrooms, stems removed and reserved 1 1/2 cups dry white wine 1 ounce dried porcini mushrooms 8 sprigs fresh thyme 2 medium Yukon gold potatoes, peeled 12 medium shallots, peeled 6 cloves garlic, peeled 1 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 pound thin asparagus, ends trimmed 1 tablespoon chopped fresh flat-leaf parsley 1 ounce shaved Parmesan cheese, optional Olive-oil cooking spray
Directions
Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/02/2017 This was really good. It was very time consuming to make, but very tasty.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/02/2017 This was really good. It was very time consuming to make, but very tasty.Martha Stewart Member
Rating: 5 stars 12/02/2017
This was really good. It was very time consuming to make, but very tasty.
Rating: 5 stars
All Reviews for Roasted Mushrooms with Asparagus and Shaved Parmesan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Mushrooms with Asparagus and Shaved Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
