Mastro's Steakhouse Chicago
520 N Dearborn Street
(312) 521-5100

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Veggie Platter with Mushrooms, Green Beans, and Asparagus

Serves 2-4

1 lb medium button mushrooms
6 oz salted butter
1 Tablespoon extra virgin olive oil
1 Tablespoon freshly minced garlic
2 sprigs fresh rosemary
1/4 tsp iodized salt
pinch of fresh ground black pepper

Melt butter in a sauté pan with the olive oil. When butter is melted add the mushrooms. Add the salt, pepper, garlic, and rosemary. Sauté all together at high heat for 2 minutes to caramelize the mushrooms slightly. Reduce heat slightly and sauté mushrooms for a few more minutes until tender. Remove half of the butter/juices in the sauté pan and serve.

Green Beans with Almonds
Serves 2-4

10 oz green beans
4 fl oz toasted almonds
4 oz salted butter
pinch of iodized salt

Directions: Almonds
Spread almonds evenly on full sheet pan. Toast almonds in 300 degree oven for 30 minutes.

Green beans
Place butter in a hot sauté pan. Drop green beans in boiling salted water for 45 seconds. Remove and drain. When butter starts to brown, add the toasted almonds. Toss lightly. After the almonds have been in the brown butter for 10 seconds add the beans to sauté pan. Season with salt and toss for 20 seconds to crisp. Place the green beans in a serving dish and pour the almonds and butter on top. Ready to serve

Sautéed Asparagus
Serves 2-4

8 oz asparagus
1/2 Tablespoon garlic
2 teaspoon clarified butter
1/4 teaspoon salt
1/4 teaspoon pepper

Clean and trim the asparagus. Drop aspasragus in boiling salted water for 45 seconds. Remove and drain. Add clarified butter to hot sauté pan. Add the garlic and asparagus, sauté quickly. Season with salt and pepper. Put in serving dish and serve.

Best served side by side in three component serving dish