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Mushroom and Herb Gravy Poutine Recipe

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4.3 from 71 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This delicious homemade poutine recipe features crispy oven-baked thin cut French fries topped with gooey cheese curds and a rich, herby mushroom gravy made from sautéed baby Bella mushrooms, garlic, fresh herbs, and vegetable broth. A delightful twist on the classic Canadian comfort food, perfect for an indulgent snack or meal.

Ingredients

Fries

  • 26 oz. bag of thin cut frozen French fries

Mushroom Gravy

  • 1 8 oz. container baby Bella mushrooms (approx. 12 mushrooms)
  • 4 Tbsp salted butter
  • 3 Tbsp flour
  • 3 cloves garlic, minced
  • 3 tsp balsamic vinegar
  • 3 sprigs fresh thyme
  • 5 leaves fresh sage, minced
  • 2 cups vegetable broth, hot

Toppings

  • 6 oz. cheese curds
  • 2 Tbsp fresh parsley, minced (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat Oven and Prepare Mushrooms: Preheat your oven according to the instructions on the frozen fries bag. Clean the baby Bella mushrooms by brushing off dirt and removing any large or tough stems. Dice the mushrooms into bite-size pieces.
  2. Sauté Mushrooms: In a medium sauté pan, melt the salted butter over medium heat. Add the diced mushrooms and cook until they release their water and begin to brown, enhancing the gravy’s flavor.
  3. Bake Fries: While the mushrooms cook, spread the frozen fries on one or two baking-lined sheets. Bake according to the package directions until crispy and golden brown.
  4. Make Gravy Base: Gradually sprinkle the flour over the browned mushrooms, whisking constantly to coat them. The mixture will initially look lumpy but will smooth out as you continue cooking.
  5. Add Flavorings: Stir in the minced garlic, balsamic vinegar, fresh thyme sprigs, and minced sage. Combine all ingredients thoroughly to develop deep flavors.
  6. Deglaze and Simmer Gravy: Pour the hot vegetable broth into the pan while whisking to scrape up any browned bits stuck to the bottom. Continue whisking and cooking on medium-low heat until the mixture thickens into a creamy gravy. Optionally, cover with a buttered cartouche on low heat to prevent a skin from forming on top; if skipped, add a teaspoon of water or broth when reheating to smooth out any skin.
  7. Portion Fries: Once baked, divide the crispy fries onto serving plates.
  8. Assemble Poutine: Top the hot fries first with the cheese curds, then generously pour the hot mushroom gravy over them. The heat will melt the cheese curds, creating delightful pockets of gooey cheese.
  9. Garnish and Serve: Finish with a sprinkle of salt, freshly ground pepper, and a scattering of fresh parsley or other herbs you have on hand. Serve immediately and enjoy the comforting combination of flavors and textures.

Notes

  • Use a buttered cartouche (a round piece of parchment buttered to prevent skin) to cover gravy while warm to keep it smooth.
  • For a richer gravy, you can substitute vegetable broth with mushroom broth or add a splash of cream.
  • Cheese curds are essential for authentic poutine texture; if unavailable, torn mozzarella or young cheddar can be a substitute.
  • If you prefer crispier fries, bake them on a wire rack for better air circulation.
  • This recipe is vegetarian and can be made vegan by substituting butter with plant-based margarine and using vegan cheese alternatives.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Canadian

Find it online: https://saraflavors.com/mushroom-and-herb-gravy-poutine-recipe/