FunGuy’s Spring Asparagus and Oyster Mushroom Gratin

Spring is the season for fresh tender asparagus, but it never seems to last long enough! That’s why the FunGuy is spearing all this time cooking up recipes that are the stalk of the kitchen!

This week’s recipe uses our oyster mushrooms with seasonal asparagus to make a quick creamy gratin that is sure to be THE side dish of the season. Pair it with a Sunday roast or even along with rice or pasta if a vegetarian meal is what you fancy! 

DIRECTIONS:

1. Preheat oven to 375F and prepare an oven safe baking dish. 
2. Brush off any debris from the FunGuy mushrooms with a damp cloth and separate them from each other. Rinse the asparagus, trim the ends and cut the spears in half before adding them to the baking dish. Trim the root ends from the spring onions and chop. Peel and mince the garlic cloves. In a bowl, whisk the cream and broth together and set aside. 
3. Heat half of the olive oil in a sauté pan over medium high heat. Add the white part of the onion and sauté one minute then add the garlic and sauté another minute. Add the oyster mushrooms to the pan and sauté 4-5 minutes, turning them so each side gets browned. Transfer the mushrooms to the baking dish with the asparagus. 
4. Add the remaining oil to the pan and whisk the flour into the oil, letting it soak up the oil. Slowly pour the cream and broth mixture into the pan, whisking continuously to keep it from clumping. Allow it to cook another 2-3 minutes, or until it’s thickened. Turn off the heat, taste and season with salt and black pepper as necessary. 
5. Pour the sauce over the mushrooms and asparagus and sprinkle the top with the shredded cheese. Transfer the dish to the oven and allow it to bake 8-10 minutes, or until the cheese has browned and the asparagus is cooked through. 
6. Remove the gratin from the oven and let cool at least 5 minutes before serving. Add the onion greens on top when ready to serve! 

Have a Fun meal