On Sunday I met up with a fellow food blogger and friend Lauren of the talking kitchen to observe her style, learn about staging and lighting, and share in creating a unique recipe.  We both appreciate meals that are paired down yet full of flavor, healthy, and made from fresh ingredients.  Last week Lauren tried my Portabella Mushroom & Garlic Chive Salad and as she was craving it we let the mushrooms, and of course the garlic inspire us.

Lauren provided the setting and shared her staging techniques.  I am now inspired to shop for props, napkins, table cloths and staging material.  Coming up in a post near you….

I was craving asparagus, so we paired it with the portabello mushrooms (what is it about cravings?  Some of mine are healthy, which is the biggest mystery of all).

How much garlic is too much?  I don’t think too much is in my vocabulary.  This recipe is so simple yet full of flavor; and you can saute the asparagus while the mushrooms are roasting.

We finished off our meal and then some with Toscano Cheese with Black Pepper.  It goes great with a Chilean or Argentenian Cabernet Sauvignon.  It was also tasty with Irish butter and french baguette.

Ingredients:

  • 2 large portabello mushrooms, sliced 1/2 inch thick
  • 1 bundle of asparagus spears, diced diagonally
  • 2 shallots, minced
  • 3 cloves garlic, minced (portion the garlic to your taste)
  • 2 Tbs extra virgin olive oil
  • salt and freshly ground black pepper
  • Toscano black pepper or Asiago cheese shavings

Directions

  • Toss the portabello mushrooms in 1 Tbs olive oil, shallots, and garlic.
  • Layer the portabello mushroom slices on a cookie sheet covered with parchment paper and add the remaining shallot mix. Sprinkle on salt and pepper to taste.
  • Roast the mushrooms on the bottom rack of the oven preheated to 400 deg. F for 15 minutes.
  • In the meantime, saute the asparagus over medium heat in 2 Tsb. olive oil for about 5 minutes, seasoning only with salt and pepper.
  • Remove the mushrooms from the oven and layer on top of a stack of asparagus.
  • Sprinkle cheese shavings on top and enjoy!
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