with Mushrooms and Almonds


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Serves 4 to 6


Whooooooh!  Talk about elegant!  It doesn’t get much better than this!  Tender, succulent, young asparagus, delicate mushrooms and nutty almonds, all served up in one magnificent dish.  And here’s the really great part; it is so easy to make.

4 to 5 spears of asparagus per person


1 tablespoon butter

1 tablespoon olive oil

2 cloves of garlic, minced

¼ cup cream Sherry

¼ cup white wine

2 cups sliced small mushrooms


4  tablespoons butter

½ cup slivered almonds *

Juice of two fresh oranges

Fresh, coarse ground black pepper to taste to taste


Trim the last inch or two off the asparagus and carefully slip it into rapidly boiling water.  When the water returns to the boil, cook for two  to three minutes only.  Drain and set aside.


Melt the butter and olive oil together and over a gently heat, sauté the garlic until pinkish and just beginning to brown, being careful not to scorch.  Add the two wines and heat until they begin to simmer.  Add the mushrooms and continue simmering until they are hot through, two to three minutes.   Add the asparagus and continue cooking just until the asparagus is hot through.   Set aside and keep warm.


Working quickly, melt the butter in a heavy skillet and add the orange juice.  Bring to a boil, then add the almonds and reduce the heat to a simmer.  Cook quickly, tossing about, until the almonds are hot through and the liquid is somewhat recuced.


Place the asparagus and mushrooms on a heated serving dish and pour the almonds and butter over.  Garnish with  a sprig of fresh parsley and two or thee slices of fresh orange.  Serve hot.

*   By slivered almonds I mean the type that are cut into thin slices, not the ones that are in little spears.  


The English Country Kitchen



        Copyright © 2008 - Geraldine Duncann

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