Asparagus & Oyster Mushrooms

Name: Asparagus & Oyster Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 TBSP avocado oil; 4 cloves garlic, sliced 1/4 inch; 5 ounces cremini mushrooms, sliced 1/2 inch; 2 ounces oyster mushrooms, torn; 5 sprigs thyme, halved; 1 shallot, peeled, halved and sliced 1/2 inch; 1 TBSP unsalted butter; 1/2 tsp kosher salt; 1 pound medium thick asparagus, trimmed and cut in 2 inch pieces; 1/4 tsp freshly ground black pepper; 1/2 tsp lemon zest, from 1/2 a lemon

Rated 3.5 stars by 15 users

Servings

2 - 4

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

2 TBSP avocado oil
4 cloves garlic, sliced 1/4 inch
5 ounces cremini mushrooms, sliced 1/2 inch
2 ounces oyster mushrooms, torn
5 sprigs thyme, halved
1 shallot, peeled, halved and sliced 1/2 inch
1 TBSP unsalted butter
1/2 tsp kosher salt
1 pound medium thick asparagus, trimmed and cut in 2 inch pieces
1/4 tsp freshly ground black pepper
1/2 tsp lemon zest, from 1/2 a lemon

Directions

Heat a medium skillet over medium high heat. Add the avocado oil and heat another 30 seconds. Add the garlic and cook until lightly browned, about 3 minutes. Remove the garlic to a plate. Add the mushrooms, thyme and shallots and cook stirring often until beginning to brown, about 3 minutes. Stir in the butter and asparagus and season with the salt. Cook stirring often, until the asparagus is cooked through and the vegetables are fragrant, another 5 minutes. Stir in the black pepper, lemon zest and reserved garlic. Serve warm

Montana Mex

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Asparagus & Oyster Mushrooms