Best 15 Roasted Mushroom And Asparagus Platter Recipes

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**Roasted Mushroom and Asparagus Platter: A Culinary Symphony of Earthy Flavors**

Embark on a savory journey with our roasted mushroom and asparagus platter, a vibrant ensemble of earthy flavors that will tantalize your taste buds. This delectable dish features a medley of succulent mushrooms, including meaty portobello, earthy shiitake, and delicate oyster mushrooms, artfully roasted to perfection. Alongside the mushrooms, crisp asparagus spears are expertly roasted, their natural sweetness enhanced by the roasting process. The platter is adorned with a vibrant medley of cherry tomatoes, red onion, and fresh herbs, adding pops of color and a burst of freshness. Drizzled with a tantalizing balsamic glaze, this platter offers a harmonious balance of sweet and tangy flavors, making it an irresistible appetizer or a delightful side dish. Whether you're hosting a dinner party or simply seeking a satisfying meal, our roasted mushroom and asparagus platter is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

MUSHROOM ASPARAGUS GALETTES



Mushroom Asparagus Galettes image

Provided by Food Network

Time 3h25m

Yield 6 galettes

Number Of Ingredients 19

8 ounces all-purpose flour, plus more for dusting
3 ounces cornmeal
3/4 teaspoon kosher salt
7 1/2 ounces cold unsalted butter, cut into 1/2-inch pieces
3 ounces ice-cold water
2 ounces sour cream
12 ounces asparagus, trimmed and cut on the bias into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
12 ounces mushrooms, cut into 1/4-inch slices
8 ounces cream cheese, softened
1/4 cup heavy cream, plus 2 tablespoons for the egg wash
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme leaves
1 large egg
Maldon salt

Steps:

  • For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
  • Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
  • Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
  • Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.

ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT



Roasted Asparagus and Mushrooms with Chile-Lemon Salt image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings, plus additional chile-lemon salt

Number Of Ingredients 6

1 pound cremini (baby bella) mushrooms, halved or quartered if large
1 bunch asparagus, trimmed and cut into 1-inch lengths
3 tablespoons extra-virgin olive oil
2 dried arbol chiles, stemmed
1 tablespoon kosher salt
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
  • Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
  • Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD



Mushroom Barley and Roasted Asparagus Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

3/4 cup pearl barley, rinsed
2 sprigs fresh thyme, plus 1 tablespoon minced leaves
3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
1 bay leaf
2 lemons, zest peeled in large strips
10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
1/3 cup freshly squeezed lemon juice
2 teaspoons kosher salt
2 teaspoons Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
1/2 medium shallot, minced
2 bunches medium asparagus, woody stems trimmed (about 2 pounds)

Steps:

  • Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
  • Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
  • Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
  • Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
  • Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS



Best Ever Roasted Asparagus with Mushrooms image

This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb asparagus, fibrous ends cut off
6 ounces portabella mushrooms, quartered
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced

Steps:

  • Preheat oven to 375°F.
  • Place prepared asparagus spears and mushrooms in a shallow roasting dish.
  • Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
  • Roast for 25-30 minutes or until asparagus is crisp-tender.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER



Asparagus and Mushrooms in Lemon-Thyme Butter image

Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 teaspoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS & SHIITAKE MUSHROOMS



Roasted Asparagus & Shiitake Mushrooms image

A great side to roast chicken, these vegetables are also delicious served on a bed of mixed greens and drizzled with a little more oil and vinegar. They are equally good warm or at room temperature.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, trimmed and peeled
1 lb small shiitake mushroom, rinsed,stems removed
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1 tablespoon balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees.
  • In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
  • Sprinkle with the coarse salt.
  • Spread the vegetables on two cookie sheets so they are not touching.
  • Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
  • Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
  • Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
  • Serve warm or at room temperature.

ROASTED ASPARAGUS WITH FRESH FAVAS AND MORELS



Roasted Asparagus with Fresh Favas and Morels image

Categories     Bean     Mushroom     Side     Roast     Sauté     Asparagus     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup water
1/2 ounce dried morel mushrooms, rinsed
1 shallot, chopped
1 tablespoon Sherry vinegar
1 pound fresh fava beans, shelled (about 1 cup)
1 1/2 pounds thick asparagus, trimmed
3 tablespoons olive oil
3 slices pancetta or bacon, chopped
2 teaspoons chopped fresh thyme

Steps:

  • Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
  • Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
  • Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
  • Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
  • Place asparagus on platter. Top with fava-mushroom mixture and serve.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE



Roasted Asparagus and Wild Mushroom Fricassée image

Categories     Mushroom     Vegetable     Side     Roast     Sauté     Vegetarian     Quick & Easy     Asparagus     White Wine     Spring     Healthy     Tarragon     Shallot     Parsley     Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 8

1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon

Steps:

  • Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
  • Divide asparagus among 4 plates. Top each serving with mushrooms.

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH MUSHROOMS



Roasted Asparagus with Mushrooms image

Make and share this Roasted Asparagus with Mushrooms recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 lbs medium asparagus, tough stem ends trimmed
1/2 lb medium white button mushrooms, stemmed nd quartered
2 tablespoons extra virgin olive oil
salt, perferably the coarse variety,and freshly ground pepper,to taste
2 -3 teaspoons balsamic vinegar or 2 -3 teaspoons sherry wine vinegar

Steps:

  • Preheat oven to 425*.
  • In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
  • Spread the vegetables in a single layer.
  • Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
  • Place vegetables on a serving platter.
  • Sprinkle vegetables with vinegar and toss gently to combine.
  • Season with additional salt and pepper as desired.
  • Serve warm or at room temperature.
  • Makes 4 servings.

Nutrition Facts : Calories 105.7, Fat 7.3, SaturatedFat 1, Sodium 23.4, Carbohydrate 8.1, Fiber 3.4, Sugar 3.4, Protein 5.2

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 30m

Number Of Ingredients 6

3 lb asparagus
1 lb mushrooms, thickly sliced
1 large red onion, sliced
1/4 c vegetable oil
1 1/2 tsp salt
1/2 tsp pepper

Steps:

  • 1. Heat oven to 425ºF.
  • 2. Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • 3. Gently toss all ingredients in a large bowl until vegetables are coated with oil. Spread evenly on baking sheets.
  • 4. Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • 5. If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

Tips:

  • Choose the right mushrooms: Use a variety of mushrooms for a more flavorful platter. Some good options include cremini, shiitake, and oyster mushrooms.
  • Roast the mushrooms properly: Toss the mushrooms in olive oil, salt, and pepper before roasting. Roast them at a high temperature until they are tender and slightly browned.
  • Cook the asparagus correctly: Blanch the asparagus briefly in boiling water until it is tender-crisp. Then, shock it in ice water to stop the cooking process.
  • Make a flavorful dressing: Use a combination of olive oil, lemon juice, garlic, and herbs to make a simple but delicious dressing. Drizzle the dressing over the roasted mushrooms and asparagus.
  • Serve the platter warm or at room temperature: This dish is best served warm or at room temperature. It can be enjoyed as an appetizer or main course.

Conclusion:

This roasted mushroom and asparagus platter is a healthy and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With just a few simple ingredients, you can create a delicious and impressive dish that will be enjoyed by everyone.

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