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Sesame Mushroom, Edamame and Asparagus Sauté

Sesame Mushroom, Edamame and Asparagus Sauté



Sesame Mushroom, Edamame and Asparagus Sauté

Serves: 3


1 8 ounce bag Eda zen shelled frozen edamame 1 1/2 cups
1 tablespoon McCormick sesame seeds
1 tablespoon Napa Valley organic olive oil
1 teaspoon Napa Valley organic sesame oil
1 5 1/2 ounce container diced organic red onion
8 thin asparagus spears tough ends snapped off spears cut into 1 inch pieces
1 generous tablespoon peeled and minced fresh ginger
1 5 ounce package sliced shiitake mushrooms washed
1 tablespoon San j tamari lite 50%less sodium organic soy sauce
1 tablespoon Kikkoman plain rice vinegar not the seasoned kind
1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 to 1/2 teaspoon black pepper


Cook edamame in one cup boiling water for two minutes. Drain and rinse under cold water. Set aside.

In a large skillet, heat sesame seeds over medium heat until light brown, about two minutes. Remove from pan and set aside to cool.

Add olive and sesame oils to skillet and heat over medium high heat. Add onions, asparagus pieces, and ginger, cook two minutes. Add mushrooms and cook two minutes. Add edamame, tamari, rice vinegar, salt, and pepper, cook two to three more minutes, until sauce is cooked off. Transfer to a serving bowl and mix in sesame seeds.