Sweet wine asparagus and mushrooms

It has been eons since I posted anything on here, but here I am back in the world of recipe-blogging (maybe just briefly!) and I have a wonderful veggie dish to share with you. 


I absolutely love mushrooms, and after trying out oyster mushrooms again this summer I think I’m hooked! They have a nice meatiness and are so delicious just fried in a little butter and garlic. But today it was time to make a bit more of a meal out of it. So I’ve added some other veggies to beef it up a bit, and I think you’re going to love it! I served it up with a broccoli dish and some rice tonight, but you could do it on rice on its own or as a side dish. 

Sweet wine asparagus and mushrooms
Serves 3
Asparagus, sweet onions, and mushrooms stirfried in white wine and butter.
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Cook Time
50 hr
Cook Time
50 hr
  1. 8-10 stalks of asparagus
  2. 1 medium sweet yellow onion
  3. 2 cloves garlic
  4. 20 pearl mushrooms
  5. 3-5 oyster mushrooms
  6. 3 tbsp butter
  7. 1/4 cup white wine (I used a vignonier)
  1. Largely dice onions and stirfry in 2 tbsp butter until translucent.
  2. Meanwhile, finely dice garlic cloves and add once onions are cooked.
  3. Wash asparagus and mushrooms.
  4. Cut up asparagus into inch long pieces and cut pearl mushrooms in half and add to stirfry with the rest of the butter.
  5. Add white wine and fry for about 10 minutes.
  6. Wash and cut up oyster mushrooms into medium pieces and add to stirfry, cooking until tender.
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