Sautéed asparagus with shiitake mushrooms is a delightful dish that captures the best flavors of the season. The earthiness of the shiitake mushrooms and asparagus pairs beautifully to create a veggie-filled side that’s anything but boring.
This stir fry addresses concerns of overcooked asparagus and bland flavors that can arise in quick vegetable dishes, ensuring a satisfying meal.
I remember the first time I tried to sauté these ingredients together, and I may have overcooked the asparagus, leaving it a bit mushy. It was a learning moment! Now, I’ve figured out the timing to keep things crunchy while still letting the mushrooms soak up that nice umami flavor.
This recipe comes together in just 15 minutes, which is perfect for a busy weeknight or unexpected guests. The result is not only fast but satisfies without a lot of fuss in the kitchen. The added aroma of garlic and sesame oil really pulls it together nicely.
If you want to try another veggie side, give my Broccolini Frittata a look.
Table of contents
Why You Will Love This Recipe
- Fresh Crunch , The asparagus maintains its vibrant green color and satisfying snap, giving each bite a refreshing crunch that contrasts beautifully with the tender shiitake mushrooms.
- Umami Boost , The rich, savory notes of shiitake mushrooms really shine through, creating a depth of flavor that elevates the entire dish. It’s an umami explosion that every mushroom lover will enjoy.
- Quick Cooking Time , This dish comes together in just 15 minutes, making it a fantastic option for busy weeknights when you crave something satisfying but don’t have a lot of time to spare.
- Easy to Personalize , Feel free to swap in your favorite vegetables or add a protein of your choice, allowing you to make it your own while still enjoying the delicious shiitake mushrooms and asparagus combination.
Sautéed Asparagus with Shiitake Mushrooms
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: Approximately 8 hours (including freezing)
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy vegetarian lion’s mane ‘crab’ cakes served with lemon-dill aioli. Makes 24 cakes, pan-fried to golden perfection.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Asparagus: Look for bright green stalks without yellowing or wilting. Fresh asparagus provides a crisp texture and a vibrant flavor that balances well with mushrooms.
- Shiitake mushrooms: Choose firm shiitakes with a rich brown color. They add a deep, earthy flavor to the dish that’s hard to replicate with other mushrooms.
- Olive oil: A good quality extra virgin olive oil enhances the flavors and helps with browning. Make sure it smells fresh; rancid oil will ruin the dish.
- Garlic: Fresh cloves work best; avoid pre-minced garlic. It burns quickly and can overwhelm the dish, mince it just before cooking for a milder, fresher taste.
- Lemon juice: Freshly squeezed is key for brightness. It helps cut through the richness and enhances the natural flavors of the asparagus and mushrooms.
- Asparagus: Look for bright green stalks without yellowing or wilting. Fresh asparagus provides a crisp texture and a vibrant flavor that balances well with mushrooms.
- Shiitake mushrooms: Choose firm shiitakes with a rich brown color. They add a deep, earthy flavor to the dish that’s hard to replicate with other mushrooms.
- Olive oil: A good quality extra virgin olive oil enhances the flavors and helps with browning. Make sure it smells fresh; rancid oil will ruin the dish.
- Garlic: Fresh cloves work best; avoid pre-minced garlic. It burns quickly and can overwhelm the dish, mince it just before cooking for a milder, fresher taste.
- Lemon juice: Freshly squeezed is key for brightness. It helps cut through the richness and enhances the natural flavors of the asparagus and mushrooms.
Recipe Tips
- If asparagus appears tough, bend each stalk at both ends until it snaps, creating cleaner breaks; this helps ensure the best texture while cooking.
- When mushrooms appear dry while sautéing, add an extra teaspoon of oil for added moisture and flavor; toss them in during the first minute of cooking.
- If the dish seems too salty after adding oyster sauce, balance flavors by squeezing half a lemon over the stir fry; adjust based on taste preferences.
- For a crunchier texture, blanch asparagus for just 1 minute before sautéing; this will keep them vibrant and firm without overcooking.
- If garlic browns too quickly, add it to the pan after the mushrooms have softened for a more rounded depth of flavor in the stir fry.
Serving Suggestions
Serve alongside quinoa salad or cauliflower rice for an earthy touch. Pair with garlic mashed potatoes or a fresh arugula salad for simplicity.
Use to make spring rolls or stir-fried noodles for a flavorful twist. Add to omelets or grain bowls for added nutrition and taste.
Top with a drizzle of soy sauce or sesame vinaigrette for extra flavor. You can also add a sprinkle of crushed red pepper flakes for heat.
Recipe variations
- You can use fresh shiitake mushrooms, about 8 to 10 sliced thinly, and 1 lb of asparagus cut into 2-inch pieces for this sautéed recipe.
- Add 3 cloves of roughly chopped garlic, 2 tablespoons of oyster sauce, 2 tablespoons of vegetable oil, a pinch of salt and pepper, and ½ teaspoon of sesame oil for flavor.
- Either fresh shiitake or dried shiitake mushrooms can be used; rehydrate dried ones with warm water before cooking to keep texture intact for sautéeing.
- If cooking for more people, double the mushrooms to 16-20 and the asparagus to 2 lbs; adjust oil and sauce amounts accordingly to maintain taste.
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How to Store?
To keep your sautéed asparagus with shiitake mushrooms fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and store at room temperature up to 1 day to maintain texture and flavor.
Refrigeration: Use an airtight container, refrigerate for up to 4 days. Reheat gently to avoid overcooking the asparagus.
Freezing: Store in a freezer-safe container or freezer bag up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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