Creamy Mushroom Poutine
One of our favorite family traditions is the dinners we make to celebrate the culture and food of the country hosting the Olympics. When our Canadian neighbors hosted the Winter Olympics in 2010, we were smitten with their poutine. Potatoes and gravy? Heaven. While poutine is traditionally served with cheese curds, we had to change that aspect of the recipe to keep our bellies happy. We decided on a delicious mushroom gravy in our version and topped it with dollops of dairy-free sour cream. It’s one of the many fun meals we’ve enjoyed while watching the Olympics over the years.
Ingredients
yield: 4 servings
fries
- 2 lb 908 g russet potatoes, peeled and cut into ¼” (6-mm)-thick fries
- 2 tbsp 30 ml avocado oil
- 2 tsp 12 g fine sea salt, divided
- 1 tsp finely chopped fresh parsley optional
mushroom gravy
- 1½ tsp 8 ml avocado oil
- 3 oz 84 g cremini mushrooms, cleaned and sliced into ½” (1.3-cm)-thick pieces
- 1½ tbsp 12 g cassava flour
- ½ tsp fine sea salt
- 1 cup 240 ml unsalted chicken bone broth
- 1 tbsp 15 ml balsamic vinegar
- ½ tbsp 1 g finely chopped fresh thyme
- 1 tsp grass-fed butter or ghee
- 4 tbsp 60 ml dairy-free sour cream, divided
- 1 tbsp 15 ml fresh lemon juice
- 1½ tsp 8 ml coconut aminos
Instructions
- To make the fries, place the potatoes in a large bowl of water and refrigerate them for 1 hour.
- Drain the potatoes and cover them with hot tap water.
- Let them soak in the hot water for 10 minutes.
- Drain the potatoes again and lay the fries out on a layer of paper towels.
- Pat them dry with the paper towels and wipe out and dry the bowl.
- Transfer the fries to the dry bowl and drizzle them with the avocado oil and 1½ teaspoons (9 g) of the salt.
- Divide the fries between two 13 x 18–inch (33 x 45–cm) baking sheets, being sure to arrange them in a single layer.
- Bake the fries for 30 to 40 minutes, or until they’re golden and crispy.
- While the fries bake, prepare the mushroom gravy.
- Heat a 10-inch (25-cm) cast-iron skillet over medium heat.
- Add the avocado oil and mushrooms, tossing the mushrooms to coat them in the oil.
- Cook them for 8 to 10 minutes, stirring them occasionally, until they are golden brown.
- Sprinkle the cassava flour over the mushrooms and stir to coat them with the flour.
- Add the salt and bone broth and stir the mixture—it should begin to thicken up.
- Add the balsamic vinegar, thyme, butter, 1 tablespoon (15 ml) of the sour cream, lemon juice and coconut aminos.
- Stir the mixture to combine all of the ingredients.
Notes / Tips / Wine Advice:
To serve the poutine, place the fries on a large platter and sprinkle them with the remaining ½ teaspoon of salt. Drizzle about half of the gravy over the fries and serve the rest in a small vessel on the platter. Add dollops of the remaining 3 tablespoons (45 ml) of sour cream and sprinkle the poutine with the parsley (if using).