Mmm...Mushrooms

I am not going to lie, I love mushrooms.  I love them raw, I love them cooked, I loved them fresh, I love them canned, I love mushrooms in a box, I love mushrooms with a fox.  I love mushrooms here and there, I love mushrooms everywhere! 

My love of mushrooms began as a child when my parents insisted on ordering mushrooms on pizza.  The passion just grew from there.  I began eating them on salads, as side dishes, as main dishes, raw, cooked…Well, you get the idea.  I love mushrooms and I am willing to eat them any way they are served.

The other day, I was in the mood for stir fry and when I went to my refrigerator to see what I could throw together, there, staring me in the face was two packages of organic mushrooms and a bunch of organic asparagus.  I knew immediately that the only answer to the question of what I was in the mood for was a Mushroom and Asparagus Stir Fry.  I could barely contain my excitement as I got out my rice cooker to get the rice going before I began preparing the sauce and vegetables.

I love Mushroom and Asparagus Stir Fry because it is simple and quick and it makes enough that I can portion out the leftovers and eat them for several days.  In a matter of minutes, I can have the sauce ready to go, the mushrooms cooking and a big pile of asparagus cut into bite size pieces and ready to go in the pan.  My recipe makes four generous portions or six normal size portions that are incredibly filling yet light enough that you will not feel weighed down after a meal.  On the down side, my husband would not touch Mushroom Asparagus Stir Fry with a ten foot pole.  He avoids both vegetables like the plague.  On the up side, that just means that I get to eat it all myself.  (It’s mine!  Mine I say!  All mine! – Insert maniacal laughter here.)

Mushroom Asparagus Stir Fry

Serves 4 – 6

Ingredients

• 1 pound white button or Baby Bella mushrooms
• 1 bunch fresh asparagus (about 1 pound)
• 2 tablespoons toasted sesame oil
• Optional:  4 – 6 servings cooked rice or quinoa

Sauce Ingredients

• 1 teaspoon toasted sesame oil
• 2 tablespoons low-sodium soy sauce
• ½ cup vegetable broth
• 3 cloves garlic, minced
• 1 tablespoon cornstarch or flour

Directions

1. Thoroughly whisk together all sauce ingredients in a small bowl and set aside.
2. Cut mushrooms into quarters.
3. Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.
4. Add mushrooms and stir.
5. While mushrooms are cooking, cut asparagus into bite-size pieces.
6. Add the asparagus to the mushrooms, stir to combine, cover and allow to cook for about 5 minutes or until asparagus is tender-crisp.
7. Add the sauce, stir, cover and allow to cook for 3-4 more minutes.
8. Remove from heat, stir and serve over cooked rice or quinoa, making sure to drizzle the pan sauce over to top of the vegetables.

What is your favorite way to eat mushrooms?  Comment below and let me know!