Recipe for Shitake Mushrooms & Aspargus

Stir Fried Shitake Mushrooms & Asparagus

So in the pursuit to win over my hubby with a great side accompaniment to his already great heartfelt amazing main courses…I failed again, BUT that does not mean defeat~oh no, it just means that he really doesn’t like ginger, mushrooms, soy and sherry etc.  I knew that going in but I moved forward in the hopes I would hear someday…”wow these ingredients~assembled and cooked in this way are terrific honey…and just think it’s only because of you I am enjoying this food…”  So in my very ownpat~myself~on~my~own~back after glow…Enjoy!!

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Stir Fried Shitake Mushrooms & Asparagus
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  • 1 lb organic asparagus~washed patted dry and sliced in 2″ pieces on the bias
  • 4 oz organic shitake mushrooms~wipe clean and stems removed; sliced
  • 1 Tbs duck fat
  • 1 Tbs tamari soy sauce
  • 2 tsp fresh minced organic ginger
  • 1 Tbs dry sherry
  • 2 tsp brown sugar (I use Just Like Brown Sugar which is basically chicory root)
  • 2 Tbs H2O
  • 1 green organic scallion~sliced
  • S & P


  1. Take your biggest skillet and put it over medium high heat with the tablespoon of duck fat; you will be ready to rock and roll as soon as the fat is super slick and shimmery  
  2. Add your asparagus and mushrooms to the pan~stir once to coat and them leave them alone for about 2-1/2 to 3 minutes, toss and let them be again for the same amount of time. 
  3. Add the ginger, soy, brown “sugar”, dry sherry, water and S&P~stir to coat and let go about a minute or two then remove from heat to a serving platter. 
  4. Top with the sliced scallions and boom…another one knocked out of the park!

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