Asian Flavor Flav Bella Mushroom & Asparagus Cream Sauce 🤪

You will need:

• Small pot to blanch asparagus tips
• Colander bowl
• Large saucepan for cream sauce
• Spatula or cooking spoon to stir cream sauce
• 10 oz of baby bella mushrooms sliced, then cut stems.  Keep stems.
• 1 cup of blanched asparagus tips-boil for 30 seconds and run under cold water
• Rounded 1/2 cup of chopped  red onion
• 2 cloves of garlic minced
• 1/8 sushi rice vinegar
• 1/8 cup rice wine
• 3 T of Kerrygold Pure Irish Butter to saute veggies
• 1 T of Better Than Bouillon Roasted Chicken Base-Organic Reduced Sodium
• 20 grinds of fresh cracked pepper
• 1 cup half & half
• 3 T of cornstarch
• Sticky rice to serve cream sauce over

Sticky Rice

You will need:

• Rice cooker
• 2 cups of rice grains
• 4 cups of water

1. Wash rice in cooker pot til water is clear
2. Add water and cook.
3. Start your cream sauce.

Cream Sauce

1. Blanch asparagus tips and set aside.
2. Cut your veggies and set aside.
3. Heat sauce pan on medium heat, melt butter.
4. Saute mushrooms and red onion.
5. Add 1 T of Better Than Bouillon Roasted Chicken Base and mix in.
6. Add minced garlic and mix in.
7. Add sushi rice vinegar and rice wine and stir in.
8. Add cracked pepper and stir.
9. Add half & half and stir.  Bring to a boil.
10. Stir in blanched asparagus tips.
11. Serve over rice.

 

Note:  Because I used half & half instead of heavy cream, the cream sauce wasn’t thick enough, which is why I used corn starch.

Fact:  My first time making this dish!  Turned out super yummy!  😋

Yeah boyeee! ⏰  How low can you go….🤪