A trip to the City Market last Saturday netted me a few goodies including two bunches of fresh Edgar Farms asparagus (where I bumped into Sharon from Only Here for the Food when we both raced there to grab some before they sold out), and a 1 lb. basket of mixed wild and domestic mushrooms from Mo-Na Food. I also picked up a small container of morels to experiment with, but more on that on another post. I did think about some fiddleheads as well, but I’ve bought them a couple of weeks in a row and I needed a bit of a break from them.
My farmers’ market bounty inspired to cook up a simple vegetarian dinner.
I snapped the bottom ends of the asparagus and gave them a quick rinse, then popped them into some boiling water for a very quick parboil. I then popped them into cold water in order to shock them and stop the cooking process.
While the asparagus cooled, I cleaned and roughly chopped up my mixed mushrooms, diced a couple of garlic cloves, and chopped up another six portobello mushrooms that I had bought at Costco and added that also to the mix. I stir fried the whole lot with about three tablespoons of margarine and reduced the heat to a medium high temperature.
Once they cooked through, I splashed in about a tablespoon and a half of shao hsing Chinese cooking wine and added salt and pepper to taste (very little salt, as the cooking wine has salt in it already).
I then started plating. First, some drained asparagus. Then, spoonfuls of mushrooms. And to top it all off, scoops of the sauce over the whole thing.
Simple, fresh, nutritious and delicious. Great with a side of brown rice, or maybe some roasted potatoes. Myself, I toasted some whole grain bread and dipped it into the sauce until it soaked everything up.
Alternatives to the Chinese cooking wine include soy sauce, cooking sherry, or oyster sauce.
A warning – the amount of mushrooms that I cooked were enough to make at least 6-8 servings. I had plenty of leftovers.