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    Home » Recipes » Vegan Appetizers

    Garlicky Asparagus with Mushrooms

    Published: Aug 20, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings. This is traditionally served with slices of warm, fresh bread. And since you’ve already opened a bottle of red wine, serve it with this appetizer as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

    Garlicky asparagus with mushrooms

    Garlicky Asparagus with Mushrooms

    This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings.
    5 from 1 vote
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    Course: Appetizer
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: asparagus appetizer, veggie appetizer
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 71kcal
    Author: Veg Kitchen

    Ingredients

    • 8 ounces asparagus
    • 8 ounces mushrooms cremini or baby bella with a smaller amount of shiitake is a nice combination
    • 2 tablespoons extra-virgin olive oil
    • 6 to 8 cloves garlic minced (about 2 tablespoons)
    • ¼ cup dry red wine or sherry
    • Juice of ½ lemon about 2 tablespoons
    • ½ teaspoon paprika preferably smoked Spanish paprika, or more, to taste
    • Dried hot red pepper flakes to taste optional
    • Salt and freshly ground pepper to taste
    • ¼ cup minced fresh parsley
    US Customary - Metric

    Instructions

    • Trim about an inch from the bottom of the asparagus stalks. Unless they’re nice and slender, peel the bottom halves with a vegetable peeler.
    • Clean the mushrooms, then stem and quarter them.
    • Heat the oil in a medium skillet. Add the garlic and sauté over low heat until golden. Add the mushrooms and asparagus, raise over high heat for about 2 minutes, stirring constantly.
    • Lower the heat to medium and add the wine, lemon juice, dried chile and paprika. Cook for about 3 minutes longer, or just until the asparagus is tender-crisp and the mushrooms have softened.
    • Remove from the heat. Season with salt and pepper. Transfer to a serving platter, and sprinkle with the parsley. This is good served warm or at room temperature.

    Nutrition

    Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -
    Nutrition Information:
    Per serving: 68.7 calories; 4.8g fat;  5.1g carbs; 1.9g fiber; 2.4g protein; 3.4mg sodium

    Garlicky asparagus with mushrooms appetizer

    • Here are more asparagus recipes.
    • Mushroom lovers, rejoice! Here are more mushroom recipes for you.
    • Here are more tasty vegan appetizers.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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