𝐀𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐂𝐚𝐬𝐬𝐞𝐫𝐨𝐥𝐞
Ingredients
- 1 teaspoon peppercorn chili oil optional
- 3 cups chopped asparagus
- 1 1/2 cups chopped shiitake mushrooms
- 2 teaspoons soy sauce or tamari (divide
- 1 cup creamy vegan mushroom soup
- 1/3 cup soymilk
- 1/2 teaspoon black pepper
- 1 1/2 cups crispy onions
Instructions
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Preheat the oven to 350°F.
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Heat the chili oil on medium-high in a large skillet. Add the asparagus, mushrooms, and tamari or soy sauce and saute for about 3 minutes.
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Transfer the vegetables from the skillet to a baking dish or pan. Add the mushroom soup, soymilk, black pepper, 1 cup of the crispy onions and the remaining 1 teaspoon of tamari or soy sauce. Mix well. Bake for 20 minutes.
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Remove the casserole from the oven, stir well and sprinkle the remaining 1/2 cup crispy onions over the top. Return to the oven to bake for 10 minutes more.
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Serve!
Recipe Notes
- I used Imagine Portobello Creamy Mushroom Soup
- I used Fresh Gourmet Crispy Onions
AirGO cooking instructions
- Attach the AirGO Stir Fryer’s Large Gear Assembly. Set to the Stir Fry function for 3 minutes at 420°F Once preheated, place the stirring paddle in the middle of the pan, add the peppercorn chili oil, asparagus, mushrooms, and 1 teaspoon tamari or soy sauce.
- Once the stir fry process is over, use silicone gloves to remove the gear assembly and stirring paddle. Adjust the function to Oven and 350°F for 15 minutes. and add the mushroom soup, soymilk, black pepper, 1 cup of the crispy onions and the remaining 1 teaspoon of tamari or soy sauce.
- Once the 15 minutes have passed, stir everything, adjust the function to Air Fry on 400°F for 5 minutes. Sprinkle the remaining 1/2 cup crispy onions over the top.
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