compliments of Chef Wil Crutchley
serves 4-6
1/4 pound Shiitake Mushrooms, stems removed
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon smoked paprika or smoked pimenton
Juice of 1/2 lemon
1 pound Asparagus, bottoms trimmed and cut into 2″ lengths
1 small shallot, minced
2 tablespoons soft butter
Salt and pepper to taste
Preparation:
Set oven at 350-degrees F
Fill a 4-quart pot with water. Add salt and bring to a boil on the stovetop.
In a medium bowl, whisk well olive oil, salt, paprika and lemon juice. Toss shiitake mushroom caps in the mixture until mushrooms are evenly coated and have absorbed all of the marinade. Place caps rightside-up on a sheet pan, lined with aluminum foil and bake until the caps are dry-ish, around 40-45 minutes. Once done, remove caps from tray and slice into 1/2-inch-thick strips.
Add asparagus to boiling salted water, cooking to desired doneness.
Meanwhile, in a large frying pan, cook minced shallots until softened. Add blanched asparagus into the pan, toss until evenly coated with the butter and toss again with the shiitake mushrooms. Season to taste with salt and pepper.