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Portobello Mushrooms, Asparagus, and Lemon Sesame

What you need: 

1 bunch asparagus, chopped 1" pieces
3 tablespoons canola oil
2-3 tablespoons sesame seeds
1 tablespoon sesame oil, optional
1 tablespoon minced garlic, optional
4 portobello mushrooms, chopped 1" pieces
1-2 tablespoons lemon juice
4 cups fettuccine

What you do: 

1. Cook asparagus, covered in small amount of boiling water 4-6 minutes. Drain. In pan, add canola oil, sesame seeds, optional sesame oil, and optional garlic. Heat on medium until sesame seeds are roasted.
2. Add mushrooms to pan, and cook/stir for 5 minutes. Add asparagus and lemon juice. Toss to coat.
3. Cook fettuccine according to package directions and drain. Add fettucine to vegetables, and serve.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

This was so bland :(

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This recipe saved my life! Actually that might be a slight exaggeration - but all the same, thank you for this recipe. I usually do portobello mushrooms with garlic and mustard, in veg. stock with penne pasta, then topped off with grated lemon rind and parsley. BUT... the frost got my parsley and the last of the lemon rind was in my gin and tonic! I knew I needed something to replace them. So I turned to VegWeb and your recipe provided the answer: sesame seeds! Perfect. So much so that this modified version will now be my standard. Oh, and I also added some chili flakes. Yum yum!

David.

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