100km Poutine With Mushroom Gravy
The perfect concoction of fries, gravy and cheese curds, the poutine is one of the most quintessential Canadian dishes! We wanted to incorporate more Ontario grown ingredients into this poutine recipe so we decided on making a plant-based mushroom gravy that gives you all the satisfying flavours and textures of traditional gravy! Skip on down to the recipe and give this easy poutine recipe a try at home.
For the Gravy
- 1 x pack Unionville Mushrooms cremini mushrooms, thinly sliced
- 1 x 225g Shiitake Mushrooms, thinly sliced
- 2 x tbsp Mike & Mike's organic thyme
- 3 x tbsp soy sauce
- 2 x cloves August's Harvest garlic, minced
- 1 x August's Harvest shallots, minced
- 1/4 cup K2 Milling "Viking" flour
- 3 x cups vegetable stock (can use beef stock if not vegetarian)
- Vancouver Island sea salt and pepper to taste
For the French Fries
- 2-3 Thompson's Potato Yukon Gold potatoes
- 500ml vegetable oil
- Vancouver Island sea salt
- 1 x cup Bright's cheese curds
Prep Your Potatoes
First, prep your potatoes! Clean the skin of the Yukon Gold potatoes by scrubbing them under some water and then cut them into 1/2-inch thick sticks. We kept the skin on the potatoes for added texture but you can peel them if you prefer.
Place your cut fries into a large bowl and cover them completely with cold water. Let these sit submerged in water for at least one hour.
Start Your Gravy
Heat your olive oil in a medium to large skillet. Add your shallots and sauté until fragrant. Next, add your mushrooms and let cook until they soften, about 8-10 minutes, stirring regularly. Add you soy sauce, garlic, chopped thyme, and flour to the pan and stir to combine. Add your stock to the pot and stir to incorporate. Reduce the heat to low and let simmer and thicken for about 20 minutes, stirring regularly, while you cook your fries.
Cook Your Fries
When ready to cook, drain the water and scatter your fries on a sheet pan lined with paper towels and pat them dry.
Next, heat your oil in your in large, wide, heavy cooking pot to about 300° F. Carefully, using a mesh wire strainer, a bit at a time add your potatoes to the hot oil. Let cook for about 8 minutes until the potatoes are soft but have not browned. Carefully remove them from the pot and scatter them on a baking tray.
Heat the oil to 380°F and then drop the fries back into the oil. Let them cook until they are nice and golden brown. Remove from oil onto a paper towel lined baking sheet and sprinkle with sea salt.
Assemble Your Poutine!
Add your fries to a large bowl. Sprinkle with a generous portion of your Bright's cheese curds and then carefully pour your mushroom gravy over the fries and curds. Sprinkle with a little bit of fresh thyme & Bon Appetit!
Did You Try This Recipe?
We want to see your 100km Poutine With Mushroom Gravy! Post a photo and tag us at @themarketat100kmfoods!