Sautéed Asparagus and Mushrooms makes the perfect late summer or early fall side dish. This low carb recipe is a pan-roasted version cooked in a delicious buttery garlic sauce.
Asparagus and mushrooms are simple, savory, and can be served as a side dish or as a topping for rice or pasta. The liquid aminos or soy sauce complement both veggies.
Sautéed Asparagus and Mushrooms
© Easy Low Carb.com
PIN IT to your SIDE DISH board for later!
Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas!
Asparagus and Mushroom Recipe
- Liquid aminos is sweeter than soy sauce and has a milder flavor, which also makes the dish taste less salty.
- Low-carb and keto, this asparagus and mushroom recipe is also a one-pan wonder that goes from the pan to the table in less than 10 minutes!
- Veggies that are sautéed preserves their crispy exterior while keeping them tender on the inside. It’s a no-fail recipe anyone can accomplish!
- Make asparagus and mushrooms as a delicious side with dinner, or as a topping over a bed of rice or pasta. Delicious grilled with other veggies as a vegetarian entrée.
- It’s also an easy and delicious low carb side dish with chicken or ribs.
Ingredients and Substitutions
ASPARAGUS: Choose stalks that are bright green, with closed tips. Stalks should be relatively the same width so they cook at the same rate. Frozen asparagus will do and doesn’t have to be thawed before adding to the pan. Green beans, broccoli florets, even kale can be substituted or added to the dish. Chunks of white onions give the dish some more texture as well.
MUSHROOMS: White button mushrooms or small brown creminis have the same texture, but why not try thin strips of portobellos, Inoki, or even some exotic lobster mushrooms? Add some drained water chestnuts, red chile peppers for color, or baby corn for an Asian or Thai-style dish.
SEASONINGS: For a little heat, stir in a dash or two of red chile paste or sriracha.
How To Prep Your Veggies
Cut the woody ends off the bottom of the asparagus at least an inch. For mushrooms, avoid rinsing them because they’ll soak up that water. Simply brush off any dirt with a small brush or wipe it off with a paper towel. Cut mushrooms in half or quarters so they’re the same size.
How To Sauté Asparagus and Mushrooms
This a buttery and savory side dish.
- Prep asparagus & mushrooms. Sauté asparagus until tender.
- Toss mushrooms with liquid aminos.
- Add to pan and cook until tender. (As per recipe below)
- Move veggies to the side of pan and cook the butter and garlic until fragrant.
- Mix everything together & cook another minute.
- Season with salt and pepper and serve immediately.
Keep leftovers in an airtight container in the refrigerator up to 3 days. Chop up leftovers and add to an omelet, a stir fry or make a creamy topping for zoodles by cooking them with some heavy whipping cream and parmesan cheese.
Freeze cooled asparagus and mushrooms in quart-sized bags with the date labeled on the outside for up to 4 weeks.
Other Easy Vegetable Side Dishes To Try!
- Easy Roasted Brussels Sprouts – quick 5 minute prep!
- Grilled Asparagus – ready in 15 mins!
- Parmesan Roasted Cauliflower – perfect low carb side dish.
- Roasted Keto Asparagus – ready in just 15 minutes!
- Air Fryer Roasted Broccoli – flavorful vegetable side.
Sautéed Asparagus and Mushrooms
- 1 teaspoon olive oil
- 8 oz asparagus
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon liquid aminos or soy sauce
- 1 teaspoon butter
- salt & black pepper to taste
- Break off and discard the woody ends of the asparagus. Cut asparagus into 2" pieces.
- Heat olive oil over medium heat. And add asparagus, cook 3-4 minutes or just until it begins to soften.
- Toss mushrooms with the liquid aminos. Add to the pan and cook with the asparagus until mushrooms are tender.
- Move mushrooms and asparagus to the sides of the pan and add butter and garlic to the center of the pan. Cook until fragrant, about 30 seconds. Stir the garlic into the vegetables and cook 1 minute more.
- Season with salt & pepper to taste.