Asparagus and Mushroom Stir Fry!



This "Asparagus and Mushroom Stir Fry" is a really easy side dish with just a few ingredients.  This compliments almost any main course or could be served as a vegetarian main course.  I love fresh asparagus and I am always looking for new ways to use it.  I think it is very under used in southern cooking


. Here is what you will need:

2 Tbs. oil (vegetable, canola, or olive oil works)

2 Tbs. butter

1 sweet onion, diced

2 cloves garlic, minced

1 bunch fresh asparagus

2 cups sliced fresh mushrooms ( I used white mushrooms)

1/4 cup teriyaki sauce (I used Kikkoman)

salt to taste

pepper to taste

1 Tbs. sesame seeds

1 tsp. red pepper flakes (optional)

juice of half of a lemon

1/2 cup water

2 tsp. cornstarch

Place the oil and butter in a deep rounded skillet or wok and heat to medium high.  Add the diced onion and cook until just softening.  Add the garlic and saute for just a minute or two.  Garlic can burn so don't cook too long. 

Break the woody ends off of the asparagus.  If you just bend the ends, it will natural break the tough woody part off.    Cut the asparagus on the diagonal in 1 inch to 2 inch pieces.   Place in the skillet and saute for about 4-5 minutes.  Add the mushrooms and saute with the other ingredients for about 2-3 minutes more or until just starting to soften.   Add the teriyaki sauce, salt and pepper to taste, sesame seeds and red pepper flakes.  Squeeze the lemon juice over all and toss.   In a separate bowl, mix the water and 2 tsp. cornstarch until smooth.  Pour over all and heat until the sauce thickens a little.

This is so good with beef, chicken or pork or can be a vegetarian main course! 





Scalloped Mushrooms!

 

These "Scalloped Mushrooms" are the perfect side to a big ole juice grill steak or thick cut pork chop!  I love mushrooms so I try to think of various ways to prepare and serve them.  This has become one of my favorites!   You can make this with fresh mushrooms or canned and actually I think it works better with the canned ones, which I usually wouldn't prefer, but they hold up better under the baking.  Use whatever you prefer though.  Here is what you will need:

 

 

2 Tbs. butter

1/2 diced sweet onion (I used Vidalia)

1 tsp. minced garlic

1 (6 oz.) can or jar of mushroom slices with the juice, do not drain or 2 cups fresh mushrooms

1/2 tsp. salt

1/4 tsp. black pepper

pinch of cayenne pepper

2 tsp. Worcestershire sauce

2 tsp. soy sauce

1 heaping Tbs. flour

1 cup shredded Parmesan cheese

1/2 cup shredded Swiss cheese (can use Monterrey Jack)

2 Tbs. chopped fresh parsley

 

 

In a saute pan, melt the butter, add the onion and saute until translucent, add the minced garlic and saute for a minute.

 

Then pour in the mushrooms with their liquid.  If you are using fresh mushrooms they will create their own liquid.  Add salt, pepper, and cayenne pepper.  Sprinkle the flour over and allow it to cook and bubble until it starts to tighten up the liquid, about 2 - 3 minutes.   Add the 1 cup Parmesan cheese and allow it to melt. 

 



Pour into a shallow baking dish, a pie plate works well, that has been sprayed with nonstick spray.  Sprinkle the top with the Swiss cheese!

 

Place in a 350 degree preheated oven for 20 -25 minutes or just until slightly browning and bubbly!  Sprinkle with parsley before serving!

 

This is so good, I could eat it just by itself, but add a steak and it is amazing!