This sautéed mushrooms with asparagus recipe is one of those deceptively simple recipes that feels like a little celebration on your plate. It’s bright, nutty, earthy, and fresh—and just the thing to wake up a dinner plate or round out a spring spread. We're talking golden sautéed mushrooms, crisp-tender asparagus, and an herby pistachio crumble that adds citrusy lift and crunch in all the right ways.
It’s cozy-meets-elevated, and the best part? It comes together in under 30 minutes.
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Every bite is fresh, buttery, and packed with satisfying crunch...so good!
I love to serve this asparagus recipe at the peak of asparagus season in spring. It pairs beautifully with my pistachio-crusted salmon or roasted chicken thighs. Make it a full meal by serving alongside crispy smashed potatoes or sweet potato wedges.
Let’s Talk Asparagus Prep
Start by giving your asparagus a quick rinse and pat dry. Snap or trim off the woody bottoms (about an inch), then slice the spears diagonally into 1-inch pieces. This little angled cut isn’t just pretty—it helps the asparagus cook evenly and gives you more golden, flavorful edges when sautéed.
Ingredients You’ll Need
- Olive oil + butter
- Beech or shiitake mushrooms if you can find them. You can also use button mushrooms and slice them into quarters.
- Asparagus (thicker stalks are your friend here)
- Shallot minced
- Sherry vinegar or white wine vinegar
- Toasted pistachios shelled
- Orange zest
- Flat-leaf parsley
- Fresh thyme
- Salt + pepper
What Are Beech Mushrooms?
Beech mushrooms (also called shimeji) are one of my favorite secret ingredients. They come in small clusters with delicate caps and long stems, and they cook up with a slightly nutty flavor and just the right amount of chew.
You can usually find them at well-stocked grocery stores, farmers markets, or Asian markets. You can sub with shiitake or button mushrooms (sliced into strips or quarters).
To prep: trim the base to separate the stems, give them a gentle wipe (not rinse!), and they’re ready for the pan.
Chef’s Tips: How to Sauté Like A Chef
For mushrooms:
- Give them space. A crowded pan = steamed mushrooms, not golden crispy ones.
- Medium-high heat is your best friend. Wait until the butter/oil is hot and bubbly before adding anything.
- Let them sit. Don’t stir too soon—let the mushrooms sear undisturbed so they get that golden, charred edge.
For asparagus:
- High heat, quick cook. 5 minutes is the sweet spot for crisp-tender. Of course, this will vary depending on the thickness of your asparagus. You may only need to sear for 3 minutes if the asparagus is very thin.
- Layer the flavor. Add the shallots and vinegar at the end so they stay bright and elevate the flavor of the asparagus and mushrooms.
- Taste for salt. Asparagus needs a good pinch to shine. So taste and add more salt as needed.
How to Make This Asparagus with Mushrooms Recipe
- Sauté the mushrooms in olive oil and butter until browned and crisp. Set them aside.
- Put together the pistachio crumble while they cook.
- In the same pan, sauté the asparagus for about 5 minutes. Add minced shallot and cook 1 minute more.
- Add the cooked mushrooms, and splash in some sherry vinegar, then stir in the crumble to coat.
- Serve and enjoy!
Make Ahead, Storage and Reheating Instructions
To store: Let the asparagus and mushrooms cool completely, then transfer to an airtight container. It’ll keep well in the fridge for up to 3 days. The gremolata will lose a bit of its crispness, but the flavors will deepen and mellow.
To reheat: For best results, reheat the asparagus and mushrooms in a skillet over medium heat with a drizzle of olive oil—just until warmed through, about 2–3 minutes. This brings back a bit of the original texture and prevents things from getting soggy.
Make ahead tip: If you're making this ahead for a gathering, you can prep all the components (cook the mushrooms, trim the asparagus, mix the crumble) and store them separately. Then sauté the asparagus and toss everything together just before serving for peak freshness.
Recipe
Sautéed Asparagus with Mushrooms w/Herby Pistachio Crumble
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- 10-inch Saute pan nonstick
Ingredients
- 1 tablespoon butter salted
- 2 tablespoons olive oil divided
- 3 ounces mushrooms beech aka alba (or use shiitake or button, sliced into strips or quarters)
- 1-2 tablespoons shelled pistachios roasted and chopped
- ½ teaspoon orange zest or lemon zest
- 1 tablespoon Italian flat-leaf parsley chopped
- ½ teaspoon fresh thyme (1 sprig) chopped
- 1 pound asparagus (1 bunch) thicker stalks preferred, sliced into 1-inch pieces on the diagonal, tough ends removed.
- kosher salt
- freshly cracked black pepper
- 1 small shallot finely minced
- 1 tablespoon sherry vinegar or white wine vinegar
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Instructions
- To prep mushrooms: trim the base to separate the stems, give them a gentle wipe (not rinse!), gently break the beech mushrooms into strips (slice into quarters if you're using button or shiitake).
- Saute the mushrooms: In a non-stick skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is bubbly, add the mushrooms. Sauté for 5–7 minutes, stirring occasionally, until they're crispy and golden. Sprinkle in a little salt during the last minute, then remove from the pan and set aside.
- Make the Crumble: While the mushrooms cook, prepare the crumble. In a small bowl, combine chopped toasted pistachios, orange zest, chopped parsley, and fresh thyme. Set aside.
- Cook the asparagus: In the same skillet, add another tablespoon of olive oil. When the pan is hot, add the asparagus, season with salt and pepper, and sauté for about 5 minutes, stirring and flipping occasionally, making sure you get a nice char on each piece.
- Bring it all together: Add the minced shallots and cook for 1 minute more. Then add the cooked mushrooms and 1 tablespoon of sherry vinegar, and cook for 15 seconds. Stir in the crumble mixture (pistachios, orange zest, parsley, and thyme). Stir well to coat everything evenly, and immediately remove from heat and serve.
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