Side Dishesclosetcooking
Roasted Asparagus and Mushroom Poutine
A tasty summer poutine with roasted asparagus and mushrooms topped with cheese curds and a hot mushroom gravy.
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
📝 Preparation Steps
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.
ounce dried porcini mushrooms1/4mushrooms, quartered8 ounces
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.
asparagus, trimmed1 poundounce dried porcini mushrooms1/4mushrooms, quartered8 ounces
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.
butter2 tablespoonsounce dried porcini mushrooms1/4mushrooms, quartered8 ounces
4
Add the shallot, garlic and thyme and cook for a minute.
garlic, chopped1 clove
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.
flour (gluten-free for gluten-free)2 tablespoonssoy sauce (or tamari for gluten-free)1 teaspoon
6
Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!
asparagus, trimmed1 poundounce dried porcini mushrooms1/4mushrooms, quartered8 ounces
Nutrition Facts
calories
Calories 616
fat Content
Fat 40.2g
fiber Content
Fiber 7g
sugar Content
Sugars 6.6g
sodium Content
Sodium 1106mg
protein Content
Protein 41g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 91mg
carbohydrate Content
Carbs 26.5g
saturated Fat Content
Saturated 20.7g
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