Ingredients
500g mixed mushrooms (such as swiss, button and oyster)
1 bunch asparagus, trimmed, cut into 4cm pieces (or 150g green beans)
3 shallots, finely chopped
2 Tbsp extra virgin olive oil
40g butter, chopped
4 sprigs sage, plus extra sprigs, to serve
¼ cup bourbon or vegetable stock
Sea-salt flakes and freshly ground black pepper, to season
Method
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Heat a large frying pan on medium. Add 1/4 of the mushrooms in a single layer and dry-fry for 4-5 minutes, turning occasionally, until golden. Transfer to a bowl. Dry-fry remaining mushrooms in batches.
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Return all mushrooms to pan. Add asparagus, shallots, oil, butter and sage. Cook on medium heat, stirring occasionally, for 3 minutes until asparagus is almost tender. Remove from heat.
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Carefully add bourbon or stock. Return to medium heat, bring to a simmer. Cook, stirring, for 1 minute, until almost all liquid has evaporated. Remove and discard sage. Season.
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Transfer to a serving dish. Top with extra sage to serve.
You might also enjoy making this mushroom burger with green goddess butter
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