I pride myself for being a Canadian and yet, I never have posted a recipe for poutine, which I think is one of the most loved side dishes around here. Fortunately, this is not a difficult recipe though I never got around to making it, you know how it is, when you really like something a lot, you seldom make time to enjoy it but finally, here it is.
Now, poutine, like maple syrup or beating the crap out of everybody at hockey, is a classic Canadian treat, said to have been originated in Quebec in the ’50s. Over time, it has been adapted in many weird and wonderful ways, with different toppings like lobster or foie gras, but I personally love the more traditional version of it.
Classic recipe calls for a light and thin chicken, veal or turkey gravy, somewhat salty and mildly spiced with ground pepper, so I made mine based on mushrooms ‘cos I like rebelling. Of course, there is a ton of chicken stock involved as well, so if you really want to make a vegetarian version, you are on your own.
Some of you might think poutine looks like a messy dish and you won’t be very far away from the truth. Add to this the rich and flavorful taste accompanied by a huge number of calories per serving and you will finally understand how we make it in this very cold climate.
Still, french fries, cheese and gravy, what is not to love, eh?
- french fries, the more the merrier
- 5-7 oz cheese curds
- 1 tbsp olive oil
- ½ medium onion, chopped
- 1 tbsp fresh sage, chopped
- ¼ cooking sherry
- 3 cups chicken stock
- ½ tsp salt
- 5-6 oz mushrooms, chopped or slices
- 2 tbsp all purpose flour
- 1-2 tbsp butter
- ¼ ground pepper
- Nothing special about french fries. Just make some the way you want them, wedges work too.
- Add oil to a pan and heat over medium heat. Add onion and sauté for 1-2 minutes.
- Add sage, salt, mushrooms and sauté until mushrooms are browned or however you like them.
- Add wine and cook until it almost evaporates. Stir in chicken stock and simmer until reduced to two cups, 10-15 minutes.
- Combine flour and a couple of tablespoons of cooked stock and stir until becomes smooth. Add the flour mixture to pan; return to boil then reduce heat and simmer for 2 minutes until lightly thickened.
- Remove from heat and stir in butter and pepper.
- Place the french fries in a plate of your choice and top with cheese curds. Pour hot mushroom gravy over the cheese and serve.