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Some of you might think poutine looks like a messy dish and you won’t be very far away from the truth. Add to this the rich and flavorful taste accompanied by a huge number of calories per serving and you will finally understand how we make it in this very cold climate.
INGREDIENTS
- french fries, the more the merrier
- 5-7 oz cheese curds
for mushroom gravy
- 1 tbsp olive oil
- ½ medium onion, chopped
- 1 tbsp fresh sage, chopped
- ¼ cooking sherry
- 3 cups chicken stock
- ½ tsp salt
- 5-6 oz mushrooms, chopped or slices
- 2 tbsp all purpose flour
- 1-2 tbsp butter
- ¼ ground pepper
INSTRUCTIONS
- Nothing special about french fries. Just make some the way you want them, wedges work too.
- Add oil to a pan and heat over medium heat. Add onion and sauté for 1-2 minutes.
- Add sage, salt, mushrooms and sauté until mushrooms are browned or however you like them.
- Add wine and cook until it almost evaporates. Stir in chicken stock and simmer until reduced to two cups, 10-15 minutes.
- Combine flour and a couple of tablespoons of cooked stock and stir until becomes smooth. Add the flour mixture to pan; return to boil then reduce heat and simmer for 2 minutes until lightly thickened.
- Remove from heat and stir in butter and pepper.
- Place the french fries in a plate of your choice and top with cheese curds. Pour hot mushroom gravy over the cheese and serve.
