This dish is as easy and simple as it gets but packed with flavor. I just ate it mixed with quinoa but it is the perfect side dish for your holiday meals, adding an air of unconventionality and flair to say your Thanksgiving dinner. It is not a usual suspect. Green Beans and mushrooms are often found on the Thanksgiving table but because here in California, I can easily find asparagus at this time, I chose to use asparagus as they have a lot less lectins compared to green beans. By all means use green beans for this recipe if green beans are available and you don’t give a diddly squat about lectin levels. There will be an addendum down below if you use green beans because the process varies a little. This dish uses one of my favorite and versatile mushrooms, the shiitake, always available. It is comprised of seven ingredients thrown together in a sauté pan and cooked for 10 minutes. Fuss free. Although the negative effect of asparagus is smelly pee they are a wonderful source of vitamins and minerals including folate, vitamin C, vitamin A, and vitamin K.  It is also high in anti-oxidants so I say the one downside can be forgiven. The shiitake was supposedly first cultivated in China in 1100 AD. They are said to enhance the immune system. They are anti-viral, anti-microbial, and anti-inflammatory. The beta-glucans found in shiitake assist in lowering cholesterol. I love culinary mushrooms and there is a wonderful film you can check out on AppleTV on all things mushrooms called Fantastic Funghi.

Serves 4-6/ prep time 10 minutes/ cook time 15 minutes/total time 25 minutes

Gather 

3 tablespoons /44.36 ml olive oil 

2 tablespoons / 29.57 ml sesame oil (un toasted)

1 shallot, minced

8 ounces/230 grams fresh shiitake mushrooms

2 bunches asparagus, cut into 4 sections about a thumbs length. Discard the root end.

1/2 cup /118 ml dry white wine (optional)

Fresh Thyme , finely chopped

Salt and pepper to taste

Make

In a large state pan or skillet, heat up 2 tablespoons olive oil on a low flame. Add the shallots, stirring, cook for 2-4 minutes till soft and translucent. Be mindful not to burn. Add the rest of the oils and then add the mushrooms and asparagus and cook for 5-6 minutes, stirring frequently. Add the wine if using and let evaporate. Stir in the thyme and salt and pepper to taste. Transfer to a serving dish and serve warm.

*** If you are using green beans or haricots verts you will need about 14 ounces/397grams. Remove the ends but leave whole. Heat up a medium size pot of water to a near boil. Transfer the beans to the water and blanche/cook for 4-5 minutes. With a slotted spoon transfer the beans into a large bowl of ice and water to stop the cooking process. Then follow the steps above. You may want to shorten the duration of cooking time above depending on the the thickness of the beans.

Side dish - plant based - holiday side dish - vegetarian side dish - thanksgiving side dish

Developed by Anna Getty of Amalgam Kitchen.

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