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This vegan asparagus & mushroom quiche with an easy hash brown crust is nutritious, protein-rich, and full of vegetables. The sulphurous flavour of black salt adds a classic egg-y flavour to this tofu-based quiche. This all-in-one plant-based meal is comforting and satisfying, making it perfect for any.
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Ingredients requirements Asparagus with brown mushrooms:
- Require 1 bunch for asparagus
- Prepare 6 of brown mushrooms
- You need 2 clove for garlic
- You need 2 tbsp - olive oil
- You need 1 for salt and pepper to taste
Add the rice and saute until it begins to turn golden brown. In this episode of Sneak Peek Sunday's on The George Gee's LIVE Cooking Show we are preparing Stir-Fry Asparagus with Mushrooms over Basmati Rice along. This recipe for roasted asparagus includes sliced mushrooms. Garlic and extra-virgin olive oil flavor the vegetables, along Garlic gives this combination of asparagus and mushrooms extra flavor.
Asparagus with brown mushrooms start cooking:
- Wash asparagus and snip 2cm off the end.
- Preheat the oven to 180°C.
- Finely chop garlic
- Add all ingredients on a baking tray and drizzle with olive oil
- Bake for 8-10 minutes until mushrooms are tender.
In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper. Spread the vegetables in a single layer. Place vegetables on a serving platter. Bunch of asparagus and mushrooms on wooden table. Grilled Portobello mushrooms; Asparagus and champignons on stone background.
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