Roasted Asparagus and Mushroom Poutine Recipe

This Roasted Asparagus and Mushroom Poutine transforms the classic Canadian comfort food into a gourmet delight that celebrates spring vegetables. Tender asparagus and caramelized mushrooms replace traditional fries, topped with cheese curds and a rich, savory gravy that brings everything together. Ready in just 45 minutes, this sophisticated yet simple dish makes an impressive dinner that feels indulgent while incorporating plenty of vegetables.

Ingredients You’ll Need

• Broth: The foundation of your gravy – use beef for richness, chicken for a lighter flavor, or vegetable to keep it meat-free. This liquid gold infuses the dried mushrooms and becomes the base of your gravy.
• Dried Porcini Mushrooms: These flavor powerhouses add incredible depth to the gravy. They’re rehydrated in the broth to extract their intense earthy flavor.
• Asparagus: The star vegetable stands in for french fries. Look for medium-thickness spears – too thin and they’ll overcook, too thick and they may stay tough.
• Fresh Mushrooms: Choose cremini for deeper flavor or white button for a milder taste. They’ll roast alongside the asparagus, developing beautiful caramelization.
• Olive Oil: Helps the vegetables roast properly and develop that beautiful caramelized exterior.
• Butter: Creates the roux base for the gravy and adds silky richness.
• Shallot & Garlic: These aromatic ingredients build the flavor foundation of the gravy.
• Thyme: Complements mushrooms perfectly with its earthy, slightly floral notes.
• Flour: Thickens the gravy to that perfect, clingy consistency.
• Soy Sauce: Adds depth and umami to the gravy – a secret ingredient that makes people wonder what makes it so good.
• Cheese Curds: The authentic choice for poutine, with their signature squeak and unique texture. Mozzarella works in a pinch but won’t deliver quite the same experience.

Variations

Protein Additions

Take this dish from side to main by adding protein. Top with a fried egg for runny yolk goodness, or add pulled rotisserie chicken or sliced steak for a heartier meal.

Seasonal Adaptations

In summer, substitute green beans for asparagus. In fall, try roasted Brussels sprouts and butternut squash cubes for a seasonal twist.

Vegan Version

Use vegetable broth, substitute vegan butter, and top with your favorite plant-based cheese alternative (look for one that melts well).

Loaded Version

Add crispy bacon bits, sliced green onions, and a dollop of sour cream for a loaded poutine experience that combines several comfort foods in one dish.

How to Make Roasted Asparagus and Mushroom Poutine

Step 1: Prepare the Mushroom Broth

Bring your chosen broth and dried porcini mushrooms to a boil in a small saucepan. Once it reaches a boil, turn off the heat and let it sit for 15-20 minutes. The mushrooms will soften and infuse the broth with incredible flavor. Strain, reserving both the mushrooms and the broth separately. Chop the rehydrated mushrooms.

Step 2: Roast the Vegetables

While the mushrooms are soaking, preheat your oven to 400°F (200°C). Toss the trimmed asparagus and quartered fresh mushrooms with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet – don’t crowd them or they’ll steam instead of roast. Bake for about 20 minutes, flipping halfway through. You’re looking for caramelized edges and tender centers.

Step 3: Make the Gravy

Melt butter in a saucepan over medium heat. Add the chopped rehydrated porcini mushrooms and cook until they begin to caramelize, about 5 minutes. Add the diced shallot, chopped garlic, and thyme, cooking for another minute until fragrant. Sprinkle in the flour and cook for a minute, stirring constantly to prevent burning. This creates the roux that will thicken your gravy. Gradually whisk in the reserved mushroom broth and soy sauce. Season with salt and pepper, then simmer for about 5 minutes until it thickens to a gorgeous, silky gravy.

Step 4: Assemble and Serve

Arrange the roasted asparagus and mushrooms on plates or in shallow bowls. Scatter cheese curds generously over the top. Pour the hot gravy over everything – the heat will slightly melt the cheese curds. Serve immediately while everything is hot.

How to Serve

As a Main Dish

Serve in shallow bowls with a side of crusty bread to soak up extra gravy. A simple green salad with a bright vinaigrette provides a nice contrast to the richness.

As a Side Dish

This poutine pairs wonderfully with grilled meats, particularly steak or roasted chicken. The gravy complements the meat juices beautifully.

Wine Pairing

A medium-bodied red wine like Pinot Noir or Merlot complements the earthy mushroom flavors perfectly. For white wine lovers, try an unoaked Chardonnay.

Make Ahead and Storage

Storing Leftovers

While poutine is best enjoyed fresh, you can store components separately. Keep roasted vegetables and gravy in separate airtight containers in the refrigerator for up to 3 days. The cheese curds should be kept in their original packaging until ready to use.

Freezing

The gravy freezes beautifully for up to 3 months. Pour into ice cube trays, freeze, then transfer the cubes to a freezer bag. Thaw as needed for future meals. The vegetables don’t freeze well, so enjoy those fresh.

Reheating

Reheat the gravy in a saucepan over low heat, adding a splash of broth if needed to reach the desired consistency. Warm the vegetables in a 350°F oven for about 5 minutes. Assemble with fresh cheese curds.

FAQs

Final Thoughts

This Roasted Asparagus and Mushroom Poutine brings sophisticated flavors to comfort food, creating something truly special. Whether you’re looking to impress dinner guests or simply want to treat yourself to something delicious, this recipe delivers incredible flavor with minimal effort. The combination of tender-crisp asparagus, earthy mushrooms, squeaky cheese curds, and rich gravy creates a symphony of textures and flavors that might just become your new favorite way to enjoy vegetables!

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