Name: Poutine with Mushroom Gravy
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2-4 servings
Cuisine: canadian
Ingredients: 1 ounce dried wild mushroom mix or porcini mushrooms; 3/4 cup boiling water; 1/2 cup canola oil; 1 shallot, finely chopped; 1/2 cup (2 1/2 ounces) all-purpose flour; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons porcini powder (see Cook’s Note); 3/4 teaspoon minced fresh thyme; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly ground white pepper; Pinch cayenne pepper; Pinch nutmeg, preferably freshly grated; 1 1/2 cups vegetable stock; 1 tablespoon soy sauce; 1 pound frozen french fries, preferably Lamb Weston; 5 ounces cheese curds, chopped if necessary; 1 teaspoon chopped fresh rosemary

Directions

Combine the mushrooms and boiling water in a heatproof bowl. Cover and let sit for 15 minutes. Remove the mushrooms and finely chop; set aside, reserving the mushroom soaking liquid separately.
Heat the oil in a large pot over medium heat until shimmering. Add the shallot and cook, stirring, until softened and translucent, 1 to 2 minutes. Add the flour and cook, whisking constantly, until no lumps remain, about 1 minute. Add the salt, porcini powder, thyme, black pepper, white pepper, cayenne and nutmeg and cook, stirring, until fragrant, 1 to 2 minutes. Add the vegetable stock, soy sauce, 4 cups water and 1/2 cup of the reserved mushroom liquid and whisk to combine. Bring to a simmer, then reduce the heat to low and cook until thickened, 10 to 15 minutes; cover and keep warm.
Cook the french fries in a deep-fryer, air fryer or oven according to the package instructions until crispy and golden. Add half of the fries to a heatproof bowl or skillet and top with the cheese curds. Drizzle on 1/2 cup gravy, then add the remaining fries followed by another 1/2 cup gravy. Sprinkle with the rosemary and serve.

Cook’s Note

To make your own porcini powder, add dried porcini mushrooms to a spice grinder or mini food processor and pulse until it forms a fine powder. Transfer to an airtight container and store in a cool, dry place for up to a month. This recipe makes a good amount of gravy, but you can easily scale up the amount of fries and cheese curds to feed a crowd!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Deep Ellum, Waltham, MA

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