Can I use frozen asparagus for this recipe?

Fresh asparagus works best for this recipe. Frozen asparagus tends to release too much moisture when roasting, resulting in steamed rather than caramelized vegetables. The texture difference is significant, and you won't achieve the same delicious contrast of tender interior and slightly crisp exterior that makes this dish special.

Where can I find cheese curds if they're not available at my local grocery store?

Specialty cheese shops and farmers' markets often carry fresh cheese curds. Some dairy sections in larger supermarkets may stock them too. If you absolutely cannot find them, fresh mozzarella torn into bite-sized pieces makes the best substitute, though it won't have that signature squeaky texture that makes authentic poutine so distinctive.

Can I prepare the gravy ahead of time?

Absolutely! The gravy can be made up to 3 days ahead and stored in an airtight container in the refrigerator. When ready to serve, gently reheat on the stovetop, adding a splash of broth if needed to thin it to the proper consistency. Having pre-made gravy turns this into an incredibly quick weeknight meal.

Is there a way to make this recipe gluten-free?

Yes, this recipe is easy to adapt for gluten-free diets. Use gluten-free flour for thickening the gravy (a one-to-one substitution works fine) and replace regular soy sauce with tamari. All other ingredients are naturally gluten-free, making this a great option for those with gluten sensitivities.

Roasted Asparagus and Mushroom Poutine Recipe

Description

This Roasted Asparagus and Mushroom Poutine is a flavorful and unique twist on the classic Canadian comfort food. Instead of fries, it features caramelized roasted asparagus and mushrooms, topped with creamy cheese curds and a rich, savory mushroom gravy. It’s an indulgent yet vegetable-forward main course that’s perfect for a hearty dinner or a special brunch. Easily adaptable for gluten-free or vegetarian diets, this poutine delivers incredible taste and texture in every bite.

Ingredients

Units Scale

Broth and Mushrooms

1 cup beef broth, chicken broth, or vegetable broth
1/4 ounce dried porcini mushrooms

Roasted Vegetables

1 pound asparagus, trimmed
8 ounces mushrooms, quartered
1 tablespoon olive oil
Salt and pepper to taste

Mushroom Gravy

2 tablespoons butter
Reserved chopped rehydrated mushrooms (from above)
1 small shallot, finely diced
1 clove garlic, chopped
1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
2 tablespoons flour (use gluten-free flour if desired)
Reserved broth (from above)
1 teaspoon soy sauce (or tamari for gluten-free)
Salt and pepper to taste

For Assembling

8 ounces cheese curds or diced mozzarella

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Instructions

Rehydrate the Porcini Mushrooms: Bring the broth and dried porcini mushrooms to a boil in a saucepan. Once boiling, turn off the heat and let the mushrooms sit and rehydrate for 15–20 minutes. When tender, strain the mushrooms, reserving the broth for later. Chop the mushrooms and set aside.
Roast the Asparagus and Mushrooms: Meanwhile, preheat the oven to 400°F (200°C). Toss the trimmed asparagus and quartered mushrooms with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for about 20 minutes, stirring halfway through, until the vegetables start to caramelize.
Prepare the Mushroom Gravy: While the vegetables roast, melt the butter in a medium pan over medium heat. Add the reserved chopped porcini mushrooms and sauté until they begin to caramelize, about 5 minutes.
Add Aromatics: Stir in the finely diced shallot, chopped garlic, and thyme. Cook for another minute until fragrant.
Thicken the Gravy: Sprinkle the flour over the mixture and stir, cooking for one more minute. Gradually whisk in the reserved broth and add the soy sauce. Season with salt and pepper as desired, and let the gravy simmer for about 5 minutes, stirring occasionally, until thickened.
Assemble the Poutine: Arrange the roasted asparagus and mushrooms on serving plates. Sprinkle cheese curds or diced mozzarella over the top. Finish by pouring the hot mushroom gravy generously over everything. Serve immediately and enjoy!

Notes

For a vegetarian version, use vegetable broth and vegetarian cheese curds or mozzarella.
Make it gluten-free by using gluten-free flour and tamari.
Mozzarella can substitute cheese curds if unavailable.
Roasting time may vary slightly depending on oven and vegetable size.
Serve immediately to ensure the cheese melts nicely from the hot gravy.

Nutrition

Serving Size: 1/2 of recipe
Calories: 616
Sugar: 6.6g
Sodium: 1106mg
Fat: 40.2g
Saturated Fat: 20.7g
Trans Fat: 0g
Carbohydrates: 26.5g
Fiber: 7g
Protein: 41g
Cholesterol: 91mg