The other day I was reading an article on the best places to get poutine in Toronto and ever since I have been craving it. Poutine is a dish consisting of french fries topped with fresh cheese curds and smothered in hot gravy. Now this is certainly not the healthiest meal around so I do not eat it very often but it is so good that I just have to have it every once in a while. With poutine, you want to use the best ingredients that you can including homemade french fries and the freshest cheese curds that you can find. The gravy is where all of the flavour is so you can go to all out on it and make a really rich and tasty one. Classic poutine uses a simple, though flavourful, gravy but I wanted to try something new this time and I went with a mushroom gravy. I started the mushroom gravy by sauteing some onions along with the mushrooms and then I started layering on flavours with garlic, thyme and a splash of red wine. From there I made a roux and then thinned everything out to the consistency of gravy with broth. The mushroom poutine was so amazingly good! I have to say that this is now my favourite poutine and given the mushroom addict that I am this is not too much of a surprise.
Poutine with a Mushroom Gravy
- 2 servings fries (see below, hot)
- 1 cup cheese curds (room temperature)
- 1 cup mushroom gravy (see below, hot)
- Serve the fries topped with the cheese curds and mushroom gravy.
- 1 tablespoon olive oil
- 1 onion (diced finely)
- 1 tablespoon butter
- 8 ounces mushrooms (cleaned and sliced)
- 1 clove garlic (chopped)
- 1/2 teaspoon thyme (chopped)
- salt and pepper to taste
- 1/4 cup red wine (or broth)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken, beef or vegetable broth
- Heat the oil in a pan.
- Add the onion and cook until tender, about 5-7 minutes.
- Add the butter to the pan and let it melt.
- Add the mushrooms and saute until they start to caramelize, about 20 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Season with salt and pepper.
- Add the wine, deglazed the pan and let it simmer.
- Meanwhile, melt the butter in a sauce pan and allow it to get bubbly and start to brown.
- Mix in the flour and allow it to simmer until it starts to brown.
- Mix in the mushrooms.
- Slowly mix in the broth until the gravy comes to the desired consistency.
- 1 potatoes, I used russet (scrubbed clean or peeled and cut into your favorite french fry shape)
- 2 tablespoons olive oil
- salt to taste
- Toss the potato pieces in the oil and season with salt.
- Place the potato pieces on baking sheet in a single layer.
- Bake in a preheated 400F/200C oven until golden brown and crispy on all sides, about 30-45 minutes flipping them every 15 minutes.