Imagine a dish that transforms simple ingredients into a culinary masterpiece that dances on your taste buds! This Wild Mushroom Asparagus and Potato Symphony is not just a recipe—it's an edible artwork that promises to elevate your home cooking from ordinary to extraordinary. With earthy wild mushrooms, tender asparagus, and perfectly roasted potatoes, this dish is about to become your new go-to comfort meal that looks like it was crafted by a professional chef but can be easily prepared in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups wild mushrooms, sliced
- 1 bunch asparagus, trimmed
- 2 potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of wild mushrooms, 1 bunch of trimmed asparagus, 2 diced potatoes, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste.
- Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Wash the wild mushrooms under cold water to remove any dirt, then slice them into bite-sized pieces. Set aside.
- Rinse the asparagus under cold water, then trim the woody ends by snapping them off or cutting about an inch from the bottom. Cut the asparagus into 2-inch pieces.
- Peel the potatoes and dice them into small cubes, about 1/2 inch in size to ensure even cooking.
- In a large mixing bowl, combine the diced potatoes, sliced mushrooms, and asparagus pieces. Drizzle the olive oil over the vegetables.
- Add the garlic powder, along with salt and pepper to taste. Toss the mixture well until all the vegetables are evenly coated with olive oil and seasonings.
- Spread the vegetable mixture evenly on a baking sheet lined with parchment paper, ensuring that they are in a single layer for even roasting.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through to ensure even browning. The vegetables should be tender and slightly caramelized when done.
- Once cooked, remove the baking sheet from the oven and let the vegetables cool for a few minutes.
- Serve the Wild Mushroom, Asparagus, and Potato Symphony warm, garnished with fresh herbs if desired. Enjoy your delicious and healthy dish!
Tips
- Choose fresh, high-quality wild mushrooms for the most intense flavor profile.
- Ensure vegetables are cut into uniform sizes to guarantee even roasting.
- Don't overcrowd the baking sheet—give vegetables space to caramelize, not steam.
- Use parchment paper for easy cleanup and perfect vegetable release.
- Stir vegetables halfway through cooking to promote even browning.
- For extra depth, consider adding a sprinkle of fresh thyme or rosemary before roasting.
- Let the vegetables rest for a few minutes after roasting to allow flavors to settle and intensify.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
