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Mushroom and Onion Stack with Asparagus

An unusual vegetarian main course choice, or can be divided and shared between guests.
Mushroom and Onion Stack with Asparagus
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You Will Need:

Onion Curls
Mushrooms
  • 4 steak mushrooms
  • 4 medium size mushrooms
  • 4 portbellini or button mushrooms
  • olive oil
  • Ina Paarman’s Garlic Pepper Seasoning
  • 1 x 125 g Ina Paarman’s Mushroom Pesto (optional)
  • fresh thyme
Caramelised Onions
  • 4 onions, peeled and sliced into half rings
  • ⅓ cup (80 ml) white vinegar (any cheap supermarket one)
  • ½ cup (125 ml) water
  • ¼ cup (60 ml) balsamic vinegar
  • ½ cup (125 ml) soft brown sugar
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
Asparagus
  • 170 g punnet green asparagus, soaked upside down to remove sand
  • olive oil
  • Ina Paarman’s Vegetable Spice

Method:

To Dry Onion Curls

Slice the onions into 3 mm thick slices. Push the slices out into rings. Snip once through each ring. Season very lightly with Green Onion Seasoning.

Spread out on baking paper and dry out in an air fryer at 80 °C for 20 minutes or in your fan oven at 120 °C for 40 minutes.

 

Caramelised Onions

Place the sliced onions in a saucepan. Add white vinegar and water. Boil open while stirring now and again for 5 minutes.

Strain and discard vinegar water.

To the same saucepan with the onions, add balsamic vinegar, sugar and Seasoned Sea Salt.

Cover with a lid and simmer for ± 45 minutes until thick and jammy, stirring every now and then. Any leftover caramelized onion will keep well in a screw top jar in the fridge.

 

Mushrooms

Drizzle the mushrooms with olive oil and season with Garlic Pepper Seasoning.

Fill the caps of the big and medium mushrooms with caramelised onion and a squeeze of Mushroom Pesto if using.

Stack the mushrooms as illustrated and support with a kebab stick down the middle.

Adjust the oven rack to one slot below the middle position and preheat the oven to 180 °C. Bake the mushroom stacks for ± 25 - 30 minutes.

 

Asparagus

Drizzle the asparagus with a little olive oil. Steam for 5 - 7 minutes or until just done.

Season with Vegetable Spice.

 

To Serve

Place a few spears of asparagus on individual plates and top with a mushroom stack.

Garnish with fresh thyme and dried onion rings.

Mushroom and Onion Stack with Asparagus

An unusual vegetarian main course choice, or can be divided and shared between guests.
Mushroom and Onion Stack with Asparagus

You Will Need:

Onion Curls
Caramelised Onions
  • 4 onions, peeled and sliced into half rings
  • ⅓ cup (80 ml) white vinegar (any cheap supermarket one)
  • ½ cup (125 ml) water
  • ¼ cup (60 ml) balsamic vinegar
  • ½ cup (125 ml) soft brown sugar
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
Mushrooms
  • 4 steak mushrooms
  • 4 medium size mushrooms
  • 4 portbellini or button mushrooms
  • olive oil
  • Ina Paarman’s Garlic Pepper Seasoning
  • 1 x 125 g Ina Paarman’s Mushroom Pesto (optional)
  • fresh thyme
Asparagus
  • 170 g punnet green asparagus, soaked upside down to remove sand
  • olive oil
  • Ina Paarman’s Vegetable Spice

Method:

To Dry Onion Curls

Slice the onions into 3 mm thick slices. Push the slices out into rings. Snip once through each ring. Season very lightly with Green Onion Seasoning.

Spread out on baking paper and dry out in an air fryer at 80 °C for 20 minutes or in your fan oven at 120 °C for 40 minutes.

 

Caramelised Onions

Place the sliced onions in a saucepan. Add white vinegar and water. Boil open while stirring now and again for 5 minutes.

Strain and discard vinegar water.

To the same saucepan with the onions, add balsamic vinegar, sugar and Seasoned Sea Salt.

Cover with a lid and simmer for ± 45 minutes until thick and jammy, stirring every now and then. Any leftover caramelized onion will keep well in a screw top jar in the fridge.

 

Mushrooms

Drizzle the mushrooms with olive oil and season with Garlic Pepper Seasoning.

Fill the caps of the big and medium mushrooms with caramelised onion and a squeeze of Mushroom Pesto if using.

Stack the mushrooms as illustrated and support with a kebab stick down the middle.

Adjust the oven rack to one slot below the middle position and preheat the oven to 180 °C. Bake the mushroom stacks for ± 25 - 30 minutes.

 

Asparagus

Drizzle the asparagus with a little olive oil. Steam for 5 - 7 minutes or until just done.

Season with Vegetable Spice.

 

To Serve

Place a few spears of asparagus on individual plates and top with a mushroom stack.

Garnish with fresh thyme and dried onion rings.

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