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.
MUSHROOM POUTINE, VEGETARIAN
Ingredients
FOR THE MUSHROOM GRAVY
- 1 cup mushrooms sliced or chopped
- ½ cup onion finely chopped
- 1 tbsp olive oil
- 2 tbsp butter salted
- 1-2 cloves garlic minced
- 2 cups vegetable broth or stock
- ½ tsp salt
- ½ tsp pepper powder coarsely ground
- 1 -1½ tbsp cornstarch
- 1 tbsp soy sauce dark
- 1 tbsp balsamic vinegar
- 1-2 tbsp fresh parsley finely chopped
FOR THE MUSHROOM POUTINE
- 2-3 cups potato fries | French Fries cooked
- 1 cup cheese curd
Instructions
PREPARATION OF FRIES
- I have used frozen fries which I baked according to the instructions on the packet.
- You can choose to use potatoes and make the fries at home, either deep fried or baked.
PREPARATION OF THE MUSHROOM GRAVY
- While the fries are baking I make the gravy.
- Heat oil and butter in a wide pan over medium heat.
- When the butter melts add the chopped onion. Stir fry till it becomes soft and light brown in colour.
- Add the garlic and stir fry for 30 seconds or so.
- Add the sliced or chopped mushrooms. Stir fry them till they become a bit soft.
- Add the soy sauce, vinegar and mix well.
- Take about 2 tbsp of the stock and broth. Add in the cornstarch. Mix well to make a slurry.
- Add the stock, salt, pepper and parsley. Allow the stock to become hot.
- As soon as it begins to simmer, add the slurry, mixing the gravy continuously.
- Keep stirring the gravy till it begins to thicken.
- Lower the heat and allow it to simmer for 5 minutes.
PREPARATION OF POUTINE
- Switch the broiler or grill on to a medium or high setting.
- Transfer the baked or deep fried fries to an oven proof container.
- Scatter the cheese curd over the fries.
- Pour the gravy over the fries and cheese.
- Put the poutine under the broiler or grill for a minute or so. This will allow the cheese curd to melt a bit. Make sure you don't burn the dish. So keep an eye on it as the cheese will melt pretty fast.
- Sprinkle a bit of chopped parsley and serve poutine immediately as it is best enjoyed when hot.
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