Roasted Asparagus and Mushroom Poutine

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

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! 

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

Instructions

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!

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