The next thing that I came across while cleaning out my freezer was some leftover gravy from the pot roast that I made a while ago. As soon as I found the gravy memories of the sweet potato poutine came back and I was craving more. I remembered hearing about a vegetable version of poutine that replaced the fries with other vegetables. I was thinking that this was a good idea and the first thing that came to mind was green beans as they have a shape that is similar to fries. Some sauteed mushrooms sounded like they would finish off the dish nicely. The green bean and sauteed mushroom poutine turned out great! I guess you really can’t go wrong with smothering any vegetable with cheese curds and tasty gravy. The green beans make this decadent treat just a bit leas unhealthy than the fries would have been. 🙂
Green Bean and Mushroom Poutine
- 1 tablespoon butter
- 8 ounces mushrooms (sliced)
- 1 pound green beans
- 1 cup cheese curds
- 1 cup gravy
- Melt the butter in a pan.
- Add the mushrooms and saute until just starting to caramelize, about 10-15 minutes.
- Add the green beans and saute until tender, about 3-5 minutes. (Or steam the green beans until tender.)
- Heat the gravy in a pan until boiling.
- Split the green beans, sauteed mushrooms, cheese curds between two plates and top with the piping hot gravy.