I hate it when cooking experiments don’t turn out. I’ve recently gone through a string of recipes that have all just been so-so at best, and complete failures at worst. This meal came from a failed experiment, but resulted in a delicious meal anyway. While I wouldn’t normally go to this much work for a side dish, this was tasty enough and fancy enough that it’d make a wonderful presentation for company. Served with a simple soup, this turned out to be a fantastic meal. I had some leftover mushrooms and added them to an egg sandwich which made a basic sandwich into something high-end. Sometimes you have to roll with the punches and turn failure into deliciousness.
Roasted Asparagus with Red Wine Mushrooms
- 2 bunches of asparagus
- 1 Tbsp olive oil
- pinch of Kosher salt
- 1 1/2 Tbsp butter
- 24 oz sliced mushrooms
- 1/2 large onion, thinly sliced
- 4 garlic cloves, smashed
- 1/2 tsp herbes de provence
- pinch of salt
- 1/4 cup red wine (something that you like to drink)
- 2 oz goat cheese, crumbled
Preheat the oven to 400°F. Place trimmed asparagus on a baking sheet and toss with olive oil and salt. Roast the asparagus for about 30 minutes, or just until beginning to brown.
Meanwhile, heat butter over medium heat in a large skillet. Sauté the mushrooms until browned (don’t stir very much, give them time to brown on one side before stirring). Push the mushrooms to one side and add the onions and garlic to the pan and sauté until softened and just beginning to brown. Add in the herbes and salt. Remove the garlic cloves and add in the red wine and let cook for about 5 minutes, until the liquid has been absorbed.
To serve, plate the asparagus and top with the mushrooms and crumbled goat cheese.
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