Sole With Oyster Mushrooms And Asparagus Tips Recipes

HERB/MISO SALMON WITH OYSTER MUSHROOMS & ASPARAGUS

Steps:

• 1. Mix the cilantro, parsley, oil, garlic, vinegar, and miso paste together. Spread 2 tbsp. on to the salmon fillets. Spread another 3 tbsp. over the asparagus. Add the oyster mushrooms to the remaining herb/miso mixture.
• 2. Get your grille hot. Place a grille mat over the top. Add the salmon, mushrooms and asparagus to the grille. Brush the remaining herb/miso mixture while grilling.
• 3. Grill the salmon and veggies 6 to 8 minutes or until desired doneness.
• 4. Serve the mushrooms on top of the salmon with the asparagus on the side.

ROASTED ASPARAGUS AND MUSHROOMS

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.

FRESH ASPARAGUS IN OYSTER SAUCE

Steps:

• Leaving spears whole blanch asparagus for 1-2 minutes or you can microwave on high for 1 minute.
• In the meanwhile combine oyster, soy, vinegar and sugar in a saucepan. Bring to the boil or alternatively heat in the microwave.
• Pour over asparagus and sprinkle with sesame seeds.
• Serve.

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS

Steps:

• Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
• Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
• Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

ASPARAGUS WITH OYSTER SAUCE

Steps:

• Heat oil in a wok over medium-low heat.
• Stir-fry ginger, scallion, and garlic until aroma develops, about 1 minute.
• Add asparagus and raise heat.
• Stir-fry for 1 minute.
• Pour in last 4 ingredients.
• Stir-fry quickly over high heat for 3 minutes, or until thoroughly heated.

SAUTéED OYSTER MUSHROOMS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

SOLE WITH OYSTER MUSHROOMS AND ASPARAGUS TIPS

Steps:

• Cut 2-inch-long tips from asparagus spears (reserve remaining asparagus pieces for another use). Cook asparagus tips in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus tips in bowl filled with ice water to cool. Drain. Set aside. Melt 3 tablespoons butter in large nonstick skillet over medium heat. Add mushrooms, cover and cook until tender, stirring occasionally, about 10 minutes. Add asparagus tips, 3 tablespoons butter and tomatoes; stir until butter melts and vegetables are heated through, about 1 minute. Stir in lemon juice. Season to taste with salt and pepper. Melt remaining 2 tablespoons butter in another large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper. Add folded fish fillets to skillet and cook until just opaque in center, about 2 minutes per side. Place 2 fish fillets in center of each of 4 plates. Top with mushroom mixture, dividing equally. Sprinkle with parsley.