Roasted Asparagus and Mushroom Poutine

• Produce

  • 1 lb Asparagus
  • 1 clove Garlic
  • 8 oz Mushrooms
  • 1/4 oz Porcini mushrooms, dried
  • 1 Shallot, small
  • 1/2 tsp Thyme, fresh

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 tsp Soy sauce

• Baking & Spices

  • 2 tbsp Flour
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 8 oz Cheese curds or diced mozzarella

Found on closetcooking.com

Description

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

• 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