Asparagus And Mushroom Poutine With Bou Gravy Food

ROASTED ASPARAGUS AND MUSHROOM POUTINE

Steps:

• 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.
• 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.
• Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.
• Add the shallot, garlic and thyme and cook for a minute.
• 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.
• Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!

ASPARAGUS AND MUSHROOM FRITTATA

Steps:

• In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
• With a slotted spoon, remove to a bowl and set aside.
• Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
• Combine the eggs, parsley and pepper; pour into the skillet.
• Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
• Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
• Sprinkle with the mozzarella, then with the Parmesan.
• Broil until the cheese melts and is lightly browned.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

CREAMY MUSHROOM AND ASPARAGUS PASTA

Steps:

• Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
• Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.).
• At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
• Lower heat on the skillet to low and add 2 Tbsp olive oil and 4 cloves minced garlic. Sauté for 2-3 minutes, then remove from heat and set aside.
• To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
• Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
• Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

MUSHROOM ASPARAGUS GALETTES

Steps:

• For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
• Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
• Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
• Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.

EASY CREAMY CHOPS, ASPARAGUS, AND MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
• Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
• Place pork chops in baking pan, and add onions, asparagus and mushrooms.
• Pour remaining soup mixture over top.
• Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
• If top becomes too brown, cover with aluminum foil.

STIR FRIED ASPARAGUS WITH MUSHROOMS

Steps:

• Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
• Add asparagus and sauté, stirring for 1 minute.
• Add salt, pepper and shallots; sauté 1/2 minute.
• Sprinkle with the coriander and serve.

BACON AND ASPARAGUS POUTINE #SP5

Steps:

• Preheat oven to 425 degrees.
• Cook bacon until brown and crispy in a large skillet over medium heat. Remove bacon to a paper towel-lined plate and crumble. Reserve 2 tablespoons bacon grease from skillet and discard the remainder. Toss the potato Wedges in the reserved bacon grease and spread wedges across a large baking dish in a single layer. Bake for 20-25 minutes, stirring occasionally.
• Meanwhile, steam the asparagus until just fork tender. Heat the gravy to hot in a small saucepan. Keep gravy warm.
• Assemble dish by spreading Potato Wedges across a medium serving platter. Top potatoes with asparagus and cheese curds, then hot gravy then sprinkle evenly with bacon crumbles. Yum!

ASPARAGUS AND MUSHROOM POUTINE WITH BOU GRAVY

Steps:

• Preheat oven to 450 Degrees
• Toss the Asparagus and mushrooms with the oil, salt and pepper in a large bowl. Transfer to parchment-covered baking sheet in an even layer.
• Roast for 20 minutes. Sprinkle the parmesan over top, then bake for 5 more minutes.
• Meanwhile, make the BOU Gravy by whisking 1 BOU Mushroom Gravy Cube with 1/2 cup of boiling water over high heat.
• Transfer the vegetables, scraping up all the parmesan, to a serving platter. Drizzle the gravy over top. Serve immediately. Enjoy!

CREAMY ASPARAGUS SOUP WITH MUSHROOMS

Steps:

• In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
• Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
• Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
• Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
• Continue boiling for 10 minutes, stirring occasionally.
• Add the asparagus. Cook until tender; about 5 minutes.
• Using a hand blender or food processor, puree the soup until smooth.
• Return the soup to the pot and add the reserved mushrooms.

ASPARAGUS & MUSHROOM STIR FRY

Steps:

• Wash asparagus well.
• Break off bottoms and cut spears diagonally into 1 1/2 inch pieces.
• In large frying pan, heat oil and butter over medium heat.
• Add asparagus, garlic and ginger.
• Stir fry one minute.
• Add sugar, cover and cook for 1 minute.
• Add mushrooms and stir fry for 2 minutes.
• Remove from heat and stir in soya sauce and sesame oil.
• Sprinkle with toasted sesame seeds and serve immediately.

ASPARAGUS-MUSHROOM SAUTE

Steps:

• To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
• Heat olive oil in a large skillet over medium-high heat until glistening.
• Add all ingredients to skillet; toss to combine.
• Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
• Serve immediately.

ASPARAGUS AND MUSHROOM POUTINE WITH BOU GRAVY CUBE

Steps:

• 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!