Roasted Asparagus and Wild Mushroom
This stew is vegetarian and full of flavor. The fragrant fennel, thyme, and sage give it a wonderful flavor, and the asparagus and mushroom provide texture.
Makes
Serving size
Ingredients
1-pound asparagus
2 teaspoons olive oil, divided
1-ounce dried wild mushroom medley
1 cup hot water
2 stalks celery, diced
1 carrot, diced
1 small onion, diced
1 head fennel (anise), diced
4 sprigs fresh thyme
Pinch cayenne pepper
1 teaspoon dried sage
1 tablespoon fresh parsley, chopped
1 tablespoon plus 1 teaspoon dry Marsala wine
1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups vegetable stock
2-ounce pine nuts
Instructions
- Preheat oven to 400°F.
- Wash and cut off the tough bottoms of asparagus spears. Place the asparagus spears into a single layer on a baking sheet. Coat the spears with 1 teaspoon olive oil.
- Bake for 10 minutes. Allow the spears to cool and cut into 1-inch pieces.
- Place the dried mushrooms in 1 cup very hot water.
- Heat remaining 1 teaspoon olive oil in non-stick saucepan over medium-high heat and add celery, carrots, onions, and fennel and sauté until onions are translucent.
- Add thyme, cayenne pepper, sage, chopped parsley, Marsala wine, bay leaf, garlic powder, onion powder, and keep stirring for 1 more minute over heat.
- Add vegetable stock, liquid from the dried mushrooms, diced wild mushrooms, and simmer for 15 minutes.
- Place the asparagus pieces in the bottom of the dish, add stew and sprinkle pine nuts over the top and serve.
Cooking Tip
Looking for a non-alcoholic marsala wine substitute? Combine the following: ¼ cup white grape juice, 2 tablespoons of sherry vinegar, and 1 tablespoon of vanilla extract.
Recipe contributed by Satellite Healthcare
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