Simple Way to Prepare Homemade My Ginger & Garlic Buttered Mushrooms, Asparagus Veg

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, my ginger & garlic buttered mushrooms, asparagus veg. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

My Ginger & Garlic Buttered Mushrooms, Asparagus Veg is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. My Ginger & Garlic Buttered Mushrooms, Asparagus Veg is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have my ginger & garlic buttered mushrooms, asparagus veg using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make My Ginger & Garlic Buttered Mushrooms, Asparagus Veg:

1. Take 350 g large musrooms sliced 3 times and thick
2. Prepare 1/2 tsp Garlic crushed
3. Prepare 1/2 tsp Ginger crushed
4. Take 1/2 A Sweet Pepper cut chunky
5. Prepare to taste Salt & Pepper
6. Get 7-8 sprigs Asparagus cut into chunks
7. Get 10 cherry Tomatoes
8. Take 2 good hanfuls of Spinach
9. Make ready 1 good handful of peppery wild Rocket
10. Get 2 tbls Butter

Instructions to make My Ginger & Garlic Buttered Mushrooms, Asparagus Veg:

1. In a frying pan add 1 tbls butter and when its melted and heated up add the garlic and Ginger
3. Fry for 30 secounds then add the Mushrooms and fry for 5 minutes
4. When they are soft then add the other tbls Butter melt it then add the chopped Asparagus
5. Fry for 3 minutes
6. Add the Tomatoes and salt and pepper and mix in.
7. Add the peppers and mix all in
8. Add the Spinach and just stir around for 1 minute so as the peppers are crunchy
9. Lay the Rocket out in a serving dish add sea salt and pour the mushroom mix on top. Add a little fresh Basil or parsley to decorate
10. Serve Hot

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