Chervil and Mushroom Stir-Fry

This chervil and mushroom stir-fry is a quick and easy weeknight meal that's packed with flavor. The mushrooms are browned until they're slightly crispy, and the chervil, asparagus, bell pepper, and onion add a pop of color and freshness. The soy sauce and honey give the stir-fry a slightly sweet and savory flavor that will appeal to everyone at the table.

This recipe was inspired by a dish I had at a Chinese restaurant in San Francisco. I was immediately drawn to the combination of mushrooms and chervil, and I knew I had to try to recreate it at home. After a few attempts, I finally came up with a recipe that I'm really happy with. It's simple to make, but it's full of flavor and it's a great way to use up leftover vegetables.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 pound mushrooms, sliced
• 1 cup chervil, chopped
• 1 cup asparagus, chopped
• 1 cup bell pepper, chopped
• 1/2 cup onion, chopped
• 1/4 cup soy sauce
• 1 tablespoon honey

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and cook until browned.
3. Add the chervil, asparagus, bell pepper, and onion and cook until softened.
4. Stir in the soy sauce and honey and cook for an additional minute.
5. Serve immediately.

Why It Works

• The combination of mushrooms and chervil is a classic for a reason. The mushrooms add a meaty flavor and texture to the dish, while the chervil adds a bright, herbaceous flavor.
• The addition of asparagus, bell pepper, and onion adds a variety of flavors and textures to the stir-fry.
• The soy sauce and honey give the stir-fry a slightly sweet and savory flavor that will appeal to everyone at the table.