Mushroom Poutine

Recipe: Mushroom Poutine

Mushroom Poutine is a vegetarian version of the classic poutine dish. The mushroom gravy does not contain any beef or chicken stock. Fries are served with mushroom gravy and cheese curd.

 

What Is Poutine?

Poutine is a classic Canadian dish which consists of crispy fries, squeaky cheese curd topped with a gravy. It is a popular comfort food, with different textures and full of flavour. Poutine originates from the state of Quebec. Pronounced as poo-tin, it is a slang word for mess. Many places claim that poutine originates from their place but it originates from the rural Quebec way back in the 1950’s.

 

Types Of Poutines

• While the traditional poutine is gravy made with chicken and beef stock, fries and cheese curd, there are so many different variations available. My hubby enjoys the chicken poutine from Cantine Du Lac, Magog.
• Most restaurants serve Italian style Poutine which means that it has Marinara Sauce.
• I hear it is now easy to find butter chicken poutine, Indian style in Montreal.
• Mexican flavoured poutine with beans, avocado, salsa, minced meat, the works.
• Hubby recently had Breakfast Poutine, it had pulled pork, hollandaise sauce and fried egg along with squeaky cheese.
• What I would love to try is the Sweet Potato Poutine with Greek flavours.
• Some restaurants offer the choice of turkey, duck, seafood, sausages, bacon, ham poutine too.
• Thai style poutine with chicken “popcorn.’

 

Memories

I was first introduced to poutine in 2016 when we visited my son in Montreal. We went to a place that served only poutine. Beef, chicken sausage, turkey, mushroom, poutines. Endless choice. My son ordered vegetarian mushroom poutine for me. I couldn’t finish the dish as the gravy was just too salty. However, I did fall in love with the squeaky curd cheese. Then during summer 2021, we came to Magog to meet my son’s partner’s grandparents. While she spent a bit more time with them, hubby, my son and I walked to the popular huge park around Lake Memphremagog. Opposite the park there is a small restaurant selling poutine. My son got chicken poutine for my hubby and himself and just fries with melted squeaky  cheese curd for me. Without gravy but I enjoyed. There are several restaurants in Magog that serve a variety of poutine. However, I’m not sure if they use beef and chicken stock for the mushroom one.

 

Sharing Mushroom Poutine Recipe Sunday Funday

For this Sunday theme Stacy suggested “Share your favorite recipe to celebrate the independence/national day of your country! Or choose another country to honor.” I was in a dilemma whether to share Kenyan, Indian or Canadian dish. I belong to all 3 countries. Born and brought up in Kenya, of Indian origin and now living in Canada. An appreciation and experience of multi cultures which not many people are fortunate enough to enjoy.

During our visit to Halifax some years back, I came across a recipe of vegetarian poutine using mushrooms in a magazine. While I was not allowed to  take the magazine I had jotted down the recipe. The recipe got lost among the many pages of my recipe book. While I was looking for another recipe, a paper fell off and it was the poutine recipe. First sign that I should make poutine. Second sign, Fête Nationale du Québec or Jean Baptiste Day is celebrated on 24th June. And thirdly Canada Day too is round the corner on 1st July.

 

Some Independence | National Day Recipes You May Like From My Blog

 

Check Out Independence | National Day Recipes By Members Of Sunday Funday

• Firecracker Hot Dogs from Food Lust People Love
• Mushroom Poutine from Mayuri’s Jikoni
• Oreo Ice Box Cake from Karen’s Kitchen Stories
• Patriotic Slushie from Amy’s Cooking Adventures
• Tri Color Biryani Rice from Sneha’s Recipe
• Watermelon Pizza from A Day in the Life on the Farm

 

 

Ingredients Required To Make Mushroom Poutine

For The Mushroom Gravy

Mushrooms

Try and source crimini (brown) mushrooms. However, white ones will also do. Wash and wipe the mushrooms with a kitchen towel. Slice them or chop them. You could choose to use a variety of mushrooms for much flavour and texture.

Onion

Here we can use white or yellow onion. Peel and dice the onion.

Garlic

One large clove or two is enough. You don’t want the gravy to be too garlicky. Finely chop or mince the garlic.

Oil

Any oil of your choice. I used olive oil.

Butter

Adds a deliciously smooth flavour to the gravy.

Vegetable Broth

Use homemade or store bought broth. I get vegetable stock powder which I mix with water to make vegetable broth or stock.

Soy Sauce

Adds the required umami flavour. I have used dark soy sauce.

Balsamic Vinegar

Will add a slight tangy and fruity flavour.

Salt

Add according to your taste. Be careful as some readymade stocks or broths may contain salt.

Black Pepper

Coarsely ground or freshly cracked black pepper.

Cornstarch | Cornflour

To thicken the gravy.

Parsley

Best to use fresh parsley, finely chopped. However, if you don’t have fresh parsley then use the dried one.

For The Poutine

Potato Fries

Also known as French fries. I took the short cut and used frozen ones. You can deep fry or oven bake the fries. I would recommend using McCain or Cavendish variety. I baked the fries according to the instructions on the packet. If you choose to make the fries at home, best to use Russet Potatoes. One large one for each person or 2 medium ones.

Cheese Curd

Known as fromage en grains in French. I like to buy the cheese curd that is prepared at the Laiterie de Coaticook. It is so flavourful, fresh and with a squeaky texture. And no, feta, mozzarella are not the same as cheese curd. Try and source cheese curd.

 

 

 

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A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
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• or comment on Pinterest @mayuri62