Asparagus Mushroom Grain Bowl
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8ounces shiitake mushrooms, stems removed
- 1bunch thick asparagus (about 1 pound), ends trimmed
- 1bunch scallions, white parts separated from greens
- 3tablespoons neutral oil, such as grapeseed, safflower or avocado
- 2garlic cloves, finely grated or minced
- 1(1-inch) piece ginger, finely grated or minced
- 2tablespoons soy sauce or tamari, plus more for drizzling
- ½teaspoon gochugaru or red-pepper flakes, plus more for garnish
- 1tablespoon plus 1 teaspoon rice wine vinegar
- 1teaspoon honey
- Fine sea or table salt
- 2teaspoons white or black sesame seeds
- 1teaspoon toasted sesame oil, plus more for drizzling
- 4cups hot cooked grains, such as rice (brown or white), farro, quinoa or fonio
- 2jammy eggs, halved (see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
806 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 10 grams polyunsaturated fat; 129 grams carbohydrates; 17 grams dietary fiber; 6 grams sugars; 34 grams protein; 1010 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Thinly slice half of the shiitake mushroom caps and set aside. Finely chop remaining mushroom caps.
- Step 2
Fill a bowl with ice water. Pick out 6 of the thickest asparagus spears, and using a vegetable peeler, peel long ribbons from each stalk until you’re left with thin planks that are too awkward to slice. Immediately add the ribbons to the ice water. Cut remaining asparagus (including the leftover planks) into 1-inch lengths. Set these cut pieces aside for cooking.
- Step 3
Thinly slice the scallion greens lengthwise into long strips and add to the ice water with the asparagus ribbons. Finely chop the scallion whites.
- Step 4
In a medium saucepan on medium-high heat, add 1 tablespoon neutral oil and the scallion whites. Cook for 2 to 3 minutes until they turn golden at the edges. Add the remaining 2 tablespoons oil, along with the finely chopped mushrooms, garlic and ginger, and cook for 1 minute, until fragrant. Add soy sauce and gochugaru or red-pepper flakes. Reduce heat to medium-low and cook for 5 minutes, until reduced, then add the sliced mushrooms. Continue to cook for another 5 to 7 minutes, until the mushrooms have completely softened.
- Step 5
Increase the heat to medium-high and add asparagus pieces to the pan. Add 1 tablespoon of rice vinegar and the honey. Let cook until the asparagus is crisp-tender, 3 to 5 minutes, adding a tablespoon or two of water to the pan if it dries out. Taste and add salt if needed, and remove from heat.
- Step 6
Drain the asparagus ribbons and scallions, and pat or spin dry in a salad spinner. Add to a bowl and toss with remaining 1 teaspoon rice vinegar, the sesame seeds, sesame oil and salt to taste.
- Step 7
Divide the grains across four bowls, and top with some of the cooked mushroom and asparagus. Add the asparagus ribbon salad and jammy eggs. Drizzle with more soy sauce and sesame oil, and garnish with a pinch of red-pepper flakes for serving.
Tip
- To make jammy eggs, fill a large pot with 1 inch of water, cover and bring to a boil. Gently lower the eggs into the water, cover and cook for 7½ minutes. Fill a large bowl with water and ice. Transfer eggs to the ice water. Cool for at least 10 minutes before peeling (either in the ice water or under running water).
Private Notes
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Cooking Notes
Adrienne
This was very delicious, and I will make it again, but it certainly wasn't a 30-minute recipe! I probably passed the 30 minute mark just with all the slicing, chopping and shaving in the first 3 steps!
Herta Wolf Pitman
I made this tonight as written, with white rice, because I had all the rest of the ingredients on hand. All four of us who ate it thought it was delicious. I wish NYTimes Cooking would add a “prep time” line. Realistically there’s at least 15 minutes of prep before you begin the at least 30 minutes of active cooking. If you start the grain, and the jammy eggs, before the rest of the recipe, you might get this on the table in under an hour.
Morgan
Am I the only one who does not know what a “jammy egg” is?
Jodie
it's like a hardboiled egg where the yolk is almost, almost cooked through but has a "jammy" like texture.
Publicola76
Look at the tip at the bottom of the article
Marcy
Made as written. Used quinoa which I toasted before boiling. Absolutely delicious. Will be in regular rotation.
Stephanie
Amazon
CarolB
https://www.masterclass.com/articles/rice-vinegar-vs-rice-wine-vinegar-explained "Rice wine vinegar and rice vinegar are the same"
I Love to Cook
I loved the flavors on this but I didn't have time for the recipe as written and didn't have all the ingredients. So I didn't shave anything but rather chopped the mushrooms and used shallots instead of scallions, used asparagus and everything else recommended. Once asparagus was cooked I used a Trader Joe's frozen brown rice package and simply added it to the veggies and sauce, mixed it through and was done. Took me 15 min and was delicious. But not as pretty as this complete recipe!
SP
Once everything is chopped, this is an easy and delicious recipe! As others have noted, the prep can take a bit, especially if scaling up. For a weeknight meal, I’ve taken to chopping and peeling the night before, which speeds things along.
Cooking with Cats
Boil an inch of water in a small pan. Add eggs. Cover and cook 6 minutes. Put eggs into an ice bath immediately. Perfect jammy eggs with slightly runny yolk. Add half a minute (or to taste) for firmer yolks.
KPMich
Great dish. Followed recipe, and had farro already in the fridge as part of grains I cook every weekend to have on hand. I have a Dash 3-1 egg cooker from Target $15ish) which makes perfect Jammy eggs in just a few minutes while I prep the asparagus and scallions. Eggs cooled while I was sautéing the other ingredients. Done and delicious in under 30.
NG
Made as instructed yet added broccoli and radishes instead of the asparagus based on what I had. Pretty good flavor though I would try other recipes next time.
Susan
No fat asparagus to be found anywhere-- these days you probably have to go to France for that-- so I used bok choy, which shaves pretty well, and some thinly sliced radicchio. It took a while to make, but it turned out very well.
Patrick C.
Made it as written except forgot the jammy eggs part. Here is how I will make it next time: 1. Don't do the strips of asparagus, just use the greens of the green onions cut on a bias. The garnish is delicious, but this strips part was time consuming. 2. Include the jammy egg. 3. Add more veg so i can reheat and eat long term. Overall really enjoyed this one!
Kristen
Tasty but time consuming. Next time I think I’ll just cut the green parts of the green onion on a bias and chop the asparagus strands to make that salad. Use a food processor for the mushroom stems and green onion whites to save time. I don’t like too much heat so I cut the red pepper flake in half and still got enough heat for my taste.
Hunter
Unless you have serious knife skills this is going to take much longer than 30 mins. Prep took me 1 hour, cook time (mostly active) took 30. I love the flavors in this dish though. Will definitely create (an easier) variation on it in the future.
Charlie
This was very tasty! I agree, it took me about 1 hour total to get this on the table with some cleanup left. 3 pans, cutting board, 2 bowls and then dishes. If I made it again I would double the eggs. The recipe lacks protein and they’re delicious.
SDS
Very fidley prep, takes at least an hour to prep.
Karen
This was very good, but much more complicated than expected. The asparagus stalks were thin so shaving them was really difficult (maybe it was my veggie peeler). I didn't see the need for 2 different sizes of mushrooms, so just chopped them all medium (rather than fine). I might add gochujang sauce next time, rather than pepper flakes and honey (I think the result will be similar). I'm glad I made the whole batch, so I can have some for lunches this week; more return on investment.
Julie
I made this as directed with one change - added habanero honey for a little extra kick. I added no salt at all and found the flavors delicious. We will make again and only thing we change is to double the mushrooms.
Amy Sherman
I used button mushrooms, and thin asparagus and topped the bowl with some Thai crisp fried shallots. For the grain, I used a combination of fonio and quinoa. It's an easy recipe to adapt.
Tamsan
Delicious. Made per instructions using farro. Prep time for me was an hour. I was skeptical about the need for thinly slicing scallion greens lengthwise, but they, along with the shaved asparagus, did indeed add a crunchy texture without chewiness. Next time, though, I’ll thinly slice them crosswise.
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