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𝐀𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐂𝐚𝐬𝐬𝐞𝐫𝐨𝐥𝐞

Course Side Dish
©JLFields JL Fields

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

  1. ⁣Preheat the oven to 350°F.

  2. 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.

  3. 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.

  4. 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.

  5. Serve! ⁣

Recipe Notes

AirGO cooking instructions

  1. 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. ⁣
  2. 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. ⁣
  3. 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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