FEEL GOOD SWEET POTATO STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
- Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
ASPARAGUS, LEEK, SHIITAKE AND POTATO RAGOûT
Categories Mushroom Potato Vegetable Side Sauté Low Cal Asparagus Leek Spring Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as an Entèe, or 6 as a Side Dish
Number Of Ingredients 9
Steps:
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.
- Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl.
- In skillet, heat 1 tablespoon oil until hot but not smoking and sauté leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes.
- In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes. Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.
- Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.
- Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.
WILD-MUSHROOM AND POTATO STEW
Categories Soup/Stew Mushroom Potato Sauté Stew White Wine Fall Bok Choy Soy Sauce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.
- Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes. Season with salt and pepper; serve.
ASPARAGUS AND SHIITAKE STIR-FRY
This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.
ASPARAGUS, POTATO AND LEEK SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
- Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams
SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS
I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
- Melt the butter in wok& add the shallots& ginger.
- Sauté until just tender.
- Add the asparagus& mushrooms.
- Season w/ salt& pepper& cook for 2 minutes.
- Add the vermouth& cover.
- Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
- Cook 1 more minute.
POTATO, ASPARAGUS AND MUSHROOM HASH
Per Eating Well, "Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top." Their make-ahead tip is to steam your potatoes a day or two in advance if you like.
Provided by januarybride
Categories One Dish Meal
Time 40m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
- Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
- Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
- Divide the hash among 4 plates and top each with a poached egg if you wish.
- Serve sprinkled with chives.
BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS
In this satisfying, set-it-and-forget-it spring dinner, asparagus, mushrooms and prosciutto are steamed in a parchment packet under low heat. The technique was inspired by a recipe in Paula Wolfert's "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook." The parchment insulates the ingredients, while keeping the temperature steady and allowing the flavors to mingle. Here, the result is tender asparagus infused with earthy and sweet flavors from the mushrooms and prosciutto alike.
Provided by Melissa Clark
Categories dinner, easy, weekday, one pot, main course, side dish
Time 1h20m
Yield 2 main-course servings, or 4 side-dish servings
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
- Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
- In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
- Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.
FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 main-course servings
Number Of Ingredients 9
Steps:
- Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
- Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
- Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
- Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.
SUCCULENT POTATO STEW WITH ASPARAGUS AND SHIITAKE MUSHROOMS
Steps:
- Peel and wash the potatoes, slice into half-inch cubes, and empty into a heavy saucepot. Add the next eight ingredients after seasoning the vegetables with salt and pepper and mix gently. Add water if any potatoes are not submerged. Cover and cook on low heat until potatoes are fork-tender and liquid is nearly cooked off. While the potatoes cook, boil salted water in a saucepan and blanch the asparagus for four to five minutes until tender. Transfer immediately to an ice bath. When cool, drain and set aside. Just before the potato stew is cooked, heat the olive oil in a nonstick skillet. Add the mushrooms and saute over medium heat for 4 to 5 minutes. Add the asparagus and saute for about 2 more minutes. Season with salt and pepper. Garnish the stew with asparagus and mushrooms. Sprinkle with chives.
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POTATO, ASPARAGUS & MUSHROOM HASH - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 40 minsAuthor Jan Ellen SpiegelCalories 239 per serving
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
- Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
- Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired.
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