Mushroom and Asparagus Medley with a Soy Sauce and White Wine Glaze


Mushroom and Asparagus Medley with a Soy Sauce and White Wine Glaze

We’ve all been there; we have vegetables that need to be cooked before they become a science experiment but we want to try something new, and quick.  This was me the other day, I had mushrooms and asaparagus in the fridge but really wanted something new.  This salad is actually a new favourite of mine!

Serves 4

1 tbsp extra virgin olive oil

1 227 g package of button mushrooms, sliced

1 325 g bunch of asparagus, cleaned and cut into thirds (about 1.5 inch pieces)

3 Cloves garlic, crushed

1 tbsp white wine

1 tbsp sodium reduced soy sauce



–  Place a large frying pan on high heat and add the olive oil.  When the oil is hot (it will ripple) add the mushrooms and sautee for 5 minutes on high heat, until the mushrooms are about halfway cooked and have started to give off some of their liquid.

–  Lightly season with salt and pepper.

–  Add the asparagus pieces to the pan and again, lightly season with salt and pepper.

–  Sauté the aspargus for 2 minutes and then add the garlic.

–  Sauté the garlic for 30 seconds, careful not to let it burn.

–  Add the white wine and the soy sauce, coat all of the vegetables well.

–  Keep the pan on the high heat until the liquid has boiled out and left a glaze on the vegetables.

–  Taste and adjust seasoning.

–  Serve immediately.


  1. I know, I have a few recipes with soy sauce but it’s so good!
  2. The wine gives an extra depth of flavour here.
  3. Red wine works as well.
  4. For a little heat, you can add some chili flakes to the oil, just before you add the mushrooms, about ½ tsp would work.
  5. I recommend serving this dish immediately but it fares well at room temperature.
  6. I say to lightly season because the soy sauce has a lot of salt, even the sodium reduced one.