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Pan Seared Trumpet Mushrooms with Asparagus Mash and Sauteed Asparagus Tips
This dish looks fancy, but in reality it takes no time at all to make. The idea for asparagus mash and pan seared trumpet mushrooms came to me very randomly one night as I was brainstorming what to cook for my boyfriend's parents (not to mention this was the first time I was meeting them, so it had to be good). The green color in the mash comes from asparagus puree and the medallion cuties that look like scallops are actually mushrooms!! * I used Trumpet mushrooms which are unfortunately hard to find. You can find the ones I used here. I recommend using trumpet mushrooms since they are the only mushroom that has the appearance and taste that is closest to a scallop. We will only be using the stem of the mushroom. I recommend saving the tops of the mushroom for a stock or sauté! When prepping the mushroom stems, it is important that you take the time to cross hatch each side of the cut mushroom medallions. To do this, I used a small pairing knife and made diagonal cuts on the top and bottom of the mushroom, making sure not to cut too deep. I then make diagonal cuts the opposite direction so each side had a "cross hatch". This helps the mushroom absorb all the flavor of the butter and the oil when pan searing them. *Pro Tip: For the potatoes and asparagus, I boiled both of these vegetables in salted water. Make sure when you are blending your asparagus or mashing your potatoes, you are tasting them before adding more seasoning! Trust me, you do not want salty food. I would say the thing I'm most proud of this dish for is that it does not taste vegan (but guess what, it is!). I think that is the goal for all plant-based chefs. I am happy to say that you will be immensely satisfied with this dish.
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