Vegetarian Mushroom Poutine

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I’ve never been to Canada, but I’m a big fan of LetterKenny, so I can only hope the poutine I make at home does it justice. This time, I ditched the powdered gravy packet and made my own with the help of some juicy baby bella mushrooms. They stick around for the final dish, making this poutine more than just a side.

I found cheese curds at my local farm market. If you can’t find any, cubed mozzarella cheese has been said to work, but you might not get the “squeak.”

Vegetarian Mushroom Poutine

Vegetarian Mushroom Poutine

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4 tablespoons olive oil, unsalted butter, or butter substitute (separated)
  • 12 ounces frozen french fries (3-4 medium potatoes if you have time for homemade)
  • 8 ounces baby bella mushrooms, 1/4" slices
  • 1/2 medium onion, minced (optional)
  • 1 cup cheese curds (cubed mozzarella can work too)
  • 2 tablespoons white flour
  • 1 cup vegetable broth
  • 1 tsp soy sauce (optional, can make gravy too salty)
  • Black pepper, to taste

Instructions

  1. Cook fries and keep warm while you prepare your toppings.
  2. On a stovetop, heat a large cast iron pan for at least 5 minutes on medium heat.
  3. Add 2 tablespoons olive oil or butter. Melt.
  4. Place mushrooms and onions in hot cast iron and toss to coat in oil.
  5. Let mushrooms sit and cook for five minutes while they release moisture. Stir and cook for additional five minutes until brown and tender.
  6. Add remaining 2 tablespoons oil or butter to pan. Allow to melt. Stir.
  7. Push mushrooms to back of pan, leaving a pool of butter or oil at the front.
  8. Add flour to butter or oil. Stir and brown for about two minutes to create a roux.
  9. Stir in broth and black pepper. Taste for saltiness, add soy sauce if needed. Combine with mushrooms and roux.
  10. Reduce until gravy reaches desired thickness.
  11. Serve over fries and cheese curds.

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