Recipe: Tasty Mushroon Gravy for Poutine

Mushroon Gravy for Poutine. The other day I was reading an article on the best places to get poutine in Toronto and ever since I have been craving it. Poutine is a dish consisting of french fries topped with fresh cheese curds and smothered in hot gravy. Poutine (pu-teen)--fries topped with gravy and cheese curds--is a French-Canadian fast-food classic.

Canadian cuisine isn't a super-well defined one. Our favourite foods are close to Americans, and influenced by dishes from all over the world. Sorry for the low rating, I made this and it was very good, but my problem with this recipe is that the poutine's sauce is a gravy rather than poutine's signature sauce which is meant to be a thin, savory sauce. You can cook Mushroon Gravy for Poutine using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mushroon Gravy for Poutine

1. Prepare 1 tbsp of olive oil.
2. It's 1/2 of medium onion, chopped.
3. You need 1/4 c of sherry.
4. It's 2 c of chicken stock.
5. Prepare 180 g of mushroon, slices.
6. Prepare 2 of tbps all purpose flour.
7. You need 2 tbsp of butter.
8. You need of Salt and pepper.

Gravy - You can also use a store bought gravy mix, or your own leftover homemade gravy - these fries could be a perfect way to help you use up holiday leftovers! Cheese - Cheese curds are the traditional choice for poutine, but you can use shredded mozzarella, Swiss or cheddar…really, any. Review Body: Why do people assume that a poutine is just fries, gravy and cheese. It needs to be curd cheese the squeaky little nuggets that melt a bit like mozzarella.

Mushroon Gravy for Poutine instructions

1. Add oil to the pan over medium heat. Add onion and saute for 1-2 minutes..
2. Add mushrooms, saute until mushroom are browned..
3. Add sherry and cook until it almost evaporates. Stir in chicken stock and simmer until reduced to 1 cup, 10 m.
4. Combine flour and 1/3 c of cooked chicken stock and still until become smooth..
5. Add flour mixture to pan; return to boil then reduce heat and simmer for 2 minutes until lightly thickened..
6. Remove from heat and still in butter and salt & pepper.
7. Serve it hot and enjoy.

This unique Easter recipe, Asparagus and Mushroom Poutine utilizes BOU, the better for you cubes. —hannah. Classic poutine is for those who don't worry about their fat, salt, or calorie consumption, or who see it as a rare treat. Poutine with Bacon Gravy (see Spenard's February Bacon of the Month for inspiration - try with spicier cheese). Dried shitake mushrooms have a great shelf life and just need to be soaked in hot water to reconstitute. The best thing is that the soaking liquid gains a deep colour and umami flavour from the mushrooms - do not Top with miso-mushroom gravy.