Roasted Mushrooms and Asparagus


 

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One of the thing that I hear often from my customers and cooking classes participants is that they do not know what to cook. Ladies, cooking does not need to be a challenge! It does not have to be difficult. On the contrary. If you can buy fresh vegetables in seasons, then you will be able to vary your meals and eat healthy. Most seasonal vegetables and fruits are so flavorful as they come, that little needs to be done to make them taste great. Today I wanted to offer you this easy side. It is delicious, quick to make and so so healthy. Plus, look at the colors, don’t you want to just get a fork and dig in????

Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of 8 0z. each
  • 1 tsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

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  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end, and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.IMG_1839
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large.IMG_1838
  5. Add them to the asparagus.
  6. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  7. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.IMG_1843 2
  8. Cook the vegetables for 5-7 minutes at 400.IMG_1844

9. Enjoy!!!IMG_1847

( And give it a try! Even those who came to my cooking class and who did not like mushroom or asparagus enjoyed it very much and even went for second;-)

Bon Appetit and Happy Cooking!!!

Roasted Mushroom and Asparagus

  • Servings: 4-6 people
  • Difficulty: Super easy
  • Print

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Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of  8 oz. each
  • 1-2 tbsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

 

  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large. Add them to the asparagus.
  5. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  6. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
  7. Cook the vegetables for 5-7 minutes or to your liking.

Bon Appétit and Happy Coooking!!!

Caramelized Onions and Mushrooms


I love cook books and as you may imagine, I have a few dozens of them on my kitchen shelves. Many of them I  bought myself, but some are gifts I received over the years. La Table de Jacques Pepin is one of them. It is a great book for the recipes ( mostly French), and for its pictures. One of my favorite recipe from this book is the Caramelized  Mushrooms with Shallots recipe. It is an easy recipe that requires  very few ingredients. But it is a great side. I changed the recipe a bit over the years, and here is mine.

Ingredients: 1 lb of fresh mushroom, 1 medium-sized sweet onion, salt and pepper, fresh parsley, olive oil.

In a large frying pan, add 2 tbsp of olive oil. When the oil is hot, add the diced onion and saute them until they become golden and soft. Then add the sliced mushrooms. Stir well to avoid the mushrooms to burn. Lower the temperature and keep cooking for about 15 minutes while stirring. You may add 1/3 cup of water if the water from the mushrooms have evaporated. Season with salt and pepper. Et Voila!

Bon Appetit and Happy Cooking!!!

A Different Salad: Mushroom Salad


Is it hot yet?! … I don’t know if you are like me, but with this weather and this heat, I am really not hungry… And if I eat, I want to eat refreshing salads. One of the salad we fix regularly in France is ” Salade de Champigons de Paris”: Button Mushroom Salad.

It is so easy, and really good if you like mushrooms…..

Ingredients: 2 packs of very fresh button mushrooms, red wine vinegar, olive oil, 2 tbsp of fresh parsley chopped thinly, salt and pepper to taste.

In a medium size bowl, prepare the vinaigrette by mixing 2 Tbsp of red wine vinegar, 4 Tbsp of olive oil, and salt and pepper to taste. Slice the mushrooms very very thinly, and add to the vinaigrette. Sprinkle the fresh chopped parsley, and mix well. Et voila! How easy was that;-)

I hope that you will give it a try. It is really good!

Bon Appetit and Happy Cooking!!!!