ASPARAGUS AND MUSHROOM POUTINE WITH BOU GRAVY

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Asparagus and Mushroom Poutine with BOU Gravy image

Number Of Ingredients 7

1 pound Asparagus, ends trimmed
8 ounce Cremini Mushrooms, stemmed and quartered
2 tablespoons Olive Oil
1 Pinch of Salt
1 Black Pepper to Taste
3/4 cup Grated Parmesan Cheese
1 BOU Mushroom Gravy Cube

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!

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