Asparagus And Mushroom Poutine With Bou Gravy Recipes

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ROASTED ASPARAGUS AND MUSHROOM POUTINE



Roasted Asparagus and Mushroom Poutine image

A tasty summer poutine with roasted asparagus and mushrooms topped with cheese curds and a hot mushroom gravy.

Time 45m

Yield 2

Number Of Ingredients 14

1 cup beef broth, chicken broth or vegetable broth
1/4 ounce dried porcini mushrooms
1 pound asparagus, trimmed
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons butter
1 small shallot, finely diced
1 clove garlic, chopped
1/2 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
2 tablespoons flour (gluten-free for gluten-free)
1 teaspoon soy sauce (or tamari for gluten-free)
salt and pepper to taste
8 ounces cheese curds or diced mozzarella

Steps:

  • Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.
  • Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
  • Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.
  • Add the shallot, garlic and thyme and cook for a minute.
  • Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.
  • Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!

Nutrition Facts : Nutrition Facts Calories 616, Fat 40.2g (Saturated 20.7g, Trans 0), Cholesterol 91mg, Sodium 1106mg, Carbs 26.5g (Fiber 7g, Sugars 6.6g), Protein 41g Nutrition by

ASPARAGUS AND MUSHROOM POUTINE WITH BOU GRAVY



Asparagus and Mushroom Poutine with BOU Gravy image

Number Of Ingredients 7

1 pound Asparagus, ends trimmed
8 ounce Cremini Mushrooms, stemmed and quartered
2 tablespoons Olive Oil
1 Pinch of Salt
1 Black Pepper to Taste
3/4 cup Grated Parmesan Cheese
1 BOU Mushroom Gravy Cube

Steps:

  • Preheat oven to 450 Degrees
  • Toss the Asparagus and mushrooms with the oil, salt and pepper in a large bowl. Transfer to parchment-covered baking sheet in an even layer.
  • Roast for 20 minutes. Sprinkle the parmesan over top, then bake for 5 more minutes.
  • Meanwhile, make the BOU Gravy by whisking 1 BOU Mushroom Gravy Cube with 1/2 cup of boiling water over high heat.
  • Transfer the vegetables, scraping up all the parmesan, to a serving platter. Drizzle the gravy over top. Serve immediately. Enjoy!

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