Creamy Mushroom And Green Vegetable Pan Recipe

Creamed Mushroom and Green Vegetable Medley

1. Clean and slice your mushrooms of choice (e.g., button, cremini, or shiitake). Clean the green vegetables, including snow peas, sugar snap peas, and asparagus. Roughly chop the asparagus, keeping the tips intact for a vibrant look. 2. In a large skillet over medium heat, melt a tablespoon of unsalted butter or heat a tablespoon of olive oil for a vegan option. Add finely chopped garlic and onions to the pan and sauté until translucent. 3. Increase the heat to medium-high and add the mushrooms to the pan. Cook until they begin to soften and release their moisture. 4. Introduce the green vegetables to the pan, cook for another 2-3 minutes, until they are just tender but still crisp. 5. Reduce the heat to low and add a cup of heavy cream or a dairy-free alternative, salt, and pepper to taste. For extra flavor, consider incorporating a teaspoon of Dijon mustard or a sprinkle of nutritional yeast. Allow the sauce to simmer gently, thickening slightly, before removing from the heat. 6. Garnish with freshly chopped parsley or chives for a touch of color and serve warm. Enjoy it on its own, as a luxurious sauce over your favorite pasta, or as a sumptuous topping for a protein or grains.