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Roasted King Trumpet Mushrooms with Asparagus
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Description
Easy and elegant, this roasted mushroom and asparagus dish only comes together in less than 15 minutes. The King Trumpet mushrooms are thick, meaty and very satisfying even as a main dish. Roasting the vegetables intensifies the natural flavors without losing any of the wonderful nutrients.
Ingredients
- 1 pound Asparagus, Ends Trimmed
- 1 pound Hokto Kinoko King Trumpet Mushrooms, Ends Trimmed
- 2 Tablespoons Olive Oil
- 1 ounce, weight Shaved Parmesan Cheese
- ⅛ teaspoons Salt And Pepper, to taste
Preparation
1. Preheat the oven to 400F degrees. Cut the mushrooms lengthwise into 1/2″ slices.
2. On a baking sheet, spread the mushroom slices and the asparagus evenly. Toss the vegetables with the olive oil and roast in the oven for 10 to 12 minutes, flipping the vegetables halfway through.
3. Season the vegetables with salt and freshly ground black pepper and top with the shaved Parmesan.
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