As previously mentioned in both my blog and Instagram, I am going to share a #WorldyWednesday original recipe inspired by a different country every week of this year. I chose to start close to home, in the good ‘ole northern land of ‘O Canada. One of Canada’s most popular dishes is one called poutine (poo-teen), or pronounced (poo-tin) by natives of Quebec.
Poutine translates to “a mess” and was created when a fast food restaurant threw fries and cheese curds in a bag when the place got too busy. Another restauranteur added his signature gravy to the dish later on. Hence, poutine was born and is traditionally made with fries, cheese curds, and gravy. No, it is not normally the the healthiest, but I put my spin on it to keep its traditional ingredients while making it more nutrient dense. JP, my husband, had it for dinner with chorizo and gave it a double thumbs up. He even asked if we can make it again sometime soon. 🙂
Please note before grocery shopping that cheese curds are not available at every store. Trader Joe’s, Jewel, and Target do not carry them, but JP found them at Marianos and I’m sure Whole Foods would have them too. I will more than likely make a vegan recipe in a couple of months when I make it again, but the cheese does add a flavor and texture that really cannot be replaced. *drool*
Happy first Worldly Wednesday (a day late but here nonetheless!). Enjoy!
Mushroom Gravy Poutine
Prep time: 15 minutes
Bake time: 40-45 minutes
- 4 medium size russet potatoes
- 2 Tbsp olive oil
- 1 tsp Hımılayan sea salt
- Pepper to taste
- 1 cup white cheese curds
- 1 yellow onion
- 1 shallot
- 3 cups cremini mushrooms, sliced
- Salt & pepper to taste
- 1 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- 2 cups beef broth
- 1 tsp worcestershire sauce
- ¼ cup whole wheat flour
- 3 tsp tapioca flour or more flour until the sauce thickens
- 2 tsp umami seasoning (optional)
- green onions or chives to top (optional)
- sour cream to top (optional)
- Preheat oven to 425F. Line baking pan with foil and lightly coat with oil of choice. I used olive oil.
- Cut russet potatoes by discarding their ends and cutting 1/2 thick sticks. Toss and coat with 2 Tbsp olive oil, 1 tsp salt, and pepper to taste. Separate fries well on pan to ensure they crisp up! Bake for 35-40 minutes before adding the cheese curds for the last 5 minutes.
- While the fries are baking, you can now make the mushroom gravy sauce. To prep, slice 3 cups of cremini mushrooms, 1 yellow onion, and a shallot.
- Heat 1 Tbsp of olive oil in a large pan over medium heat. Add 1/2 the onion and shallot. Let cook for 3-4 minutes before adding the mushrooms, salt, pepper, balsamic vinegar, and umami seasoning if using. Cook for 8 minutes or until the vinegar scent subsides and the mushrooms brown well.
- Add the beef broth, worcestershire, and flour. Whisk until the flour dissolves and there are no more clumps. Let simmer until thickened, and/or add 3 tsp tapioca to achieve desired consistency.
- Turn the burner off and let sauce cool. Transfer to blender and blend until smooth. You may add tapioca to thicken of water or beef broth to thin out.
- Don’t forget to top the fries the last 5 minutes of baking with the cheese curds so they melt a bit. Top the fries with the gravy and ass any toppings of your choice! I topped ours with green onions, JP added chorizo, and I would have added an egg had I been hungrier. Go nuts and have fun with it!
Comment below with a review or suggestions. They are always much welcomed and appreciated. Thank you!