Asparagus Mushroom Poutine With BOU Gravy

By Staff Writer • March 19, 2018 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This unique Easter recipe, Asparagus and Mushroom Poutine utilizes BOU, the better for you cubes. Staff Writer

Advertisement

Serves 3 servings

  • 1 pound asparagus ends trimmed
  • 8 ounces cremini mushrooms with the oil, salt, pepper in a large bowl. Transfer to a parchment-covered baking sheet in an even layer
  • 2 tablespoons olive oil
  • pinch of salt
  • black pepper to taste
  • 3/4 cup grated parmesan cheese
  1. Preheat oven to 450°.
  2. Toss the asparagus and mushrooms with the oil, salt and pepper in a large bowl. Transfer to a parchment-covered baking sheet in an even layer.
  3. Roast for 20 minutes. Sprinkle the parmesan over top, then bake for 5 more minutes.
  4. Meanwhile, make the BOU gravy by whisking 1 BOU Mushroom Gravy Cube with ½ cup of boiling water over high heat.
  5. Transfer the vegetables, scraping up all the parmesan, to a serving platter. Drizzle the gravy over top. Serve immediately. Enjoy!

More Great Recipes:
Side|Easter