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Roasted Asparagus and Mushroom Poutine

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Roasted Asparagus and Mushroom Poutine
Asparagus and mushrooms are a fabulous combination, one that I never tire of using, and my latest creation is an asparagus and mushroom poutine. Poutine is a Canadian dish where french fries are topped with cheese curds and gravy. I figured that the asparagus would make perfect ‘fries’ and I could toss the mushrooms in along with the cheese curds and top everything off with a tasty mushroom gravy. I always enjoy roasting vegetables, it helps bring out more flavour, and so I decided to roast both the asparagus and the mushrooms for the poutine. For the gravy I started things out by soaking some dried porcini mushrooms in broth and I used them along with some shallots, garlic, thyme and soy sauce to ensure that the gravy was full of flavour. I have too say that this is one tasty poutine; I mean, you really cannot go wrong taking an amazing combo like asparagus and mushrooms and topping them with cheese and a tasty gravy!

Roasted Asparagus and Mushroom Poutine

Roasted Asparagus and Mushroom Poutine
Add a fried egg and make a meal out of it!

Roasted Asparagus and Mushroom Poutine
Just look at that runny yolk!

Roasted Asparagus and Mushroom Poutine

Roasted Asparagus and Mushroom Poutine

Roasted Asparagus and Mushroom Poutine

Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes Servings: 2

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

ingredients
  • 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
directions
  1. 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.
  2. 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.
  3. Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.
  4. Add the shallot, garlic and thyme and cook for a minute.
  5. 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.
  6. Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!
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: Nutritional facts powered by Edamam
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Comments

  5. That looks delicious. I love anything with a fried oozy egg on top, especially if it tops something green and colorful and healthy.

    This is the most mouth-watering recipe I've seen in a while, thanks for posting it! I just bookmarked it 🙂

    Reply

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