Recipes

Recipe: Roasted Asparagus and Wild Mushroom Stew

Feb 3, 2011

Servings: 8

Ingredients:

  • 1 pound asparagus
  • 1 teaspoon dried sage
  • 1 ounce dried wild mushroom medley
  • 1 tablespoon fresh chopped parsley
  • 1 cup very hot water
  • 2 teaspoons olive oil
  • 1 bay leaf
  • 2 stalks celery
  • 1 teaspoon garlic powder
  • 1 carrot
  • 1 teaspoon onion powder
  • 1 small onion
  • 2 cups vegetable stock
  • 1 head fennel (anise)
  • 2 oz. pine nuts
  • 4 sprigs fresh thyme
  • 1 tablespoon plus 1 teaspoon dry Marsala wine
  • pinch cayenne pepper
  • ground black pepper to taste
  1. Preheat oven to 400° F. Wash and cut off the tough bottoms of asparagus spears. Place the asparagus spears into a single layer on a baking sheet. Spray the spears with olive oil. (1 teaspoon olive oil sprayed on spears)
  2. Bake in the oven for 10 minutes. Allow the spears to cool and cut into 1-inch pieces.
  3. Reconstitute dried mushrooms in 1 cup very hot water. Heat 1 teaspoon olive oil in non-stick saucepan over medium-high heat and add diced celery, carrots, onions, and fennel and sauté until onions are translucent.
  4. Add thyme, cayenne pepper, sage, chopped parsley, Marsala wine, bay leaf, garlic powder, onion powder, and keep stirring for 1 more minute over heat. Add vegetable stock, liquid from the dried mushrooms, diced wild mushrooms, and simmer for 15 minutes.
  5. Place the asparagus pieces in the bottom of the dish, add stew and sprinkle pine nuts over the top and serve.

Nutrient Analysis per 2/3 cup:
Calcium 40 mg
Calories 97
Carbohydrates 9.6 g
Cholesterol 0.0 mg
Fat 6 g
Fiber 3 g
Phosphorus 96 mg
Potassium 335 mg
Protein 3 g
Sodium 28 mg

Categories: Recipes