Saturday, May 24, 2008

Asparagus with Mushrooms (Mantarlı Kuşkonmaz)



1 bunch green asparagus
¾ lb white cap mushrooms
1 medium yellow onion
1 tsp red pepper flakes
1 tbsp olive oil
½ tsp black pepper
1 tsp oregano
1 tsp salt
¼ cup water

Discard the hard portion of the asparagus. Cut the asparagus in half. Heat the olive oil in a large pan. Add the asparagus and sautee for 5 minutes. Add the mushrooms, onions, salt, peppers (ground black & red flakes) and oregano and mix. Sautee one more minute and add the water. Cook for another 4-5 minutes uncovered and serve. This can be served hot or cold.

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