CANADIAN POUTINE WITH MUSHROOM GRAVY

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.

INGREDIENTS

• french fries, the more the merrier
• 5-7 oz cheese curds

for mushroom gravy

• 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

INSTRUCTIONS

1. Nothing special about french fries. Just make some the way you want them, wedges work too.
2. Add oil to a pan and heat over medium heat. Add onion and sauté for 1-2 minutes.
3. Add sage, salt, mushrooms and sauté until mushrooms are browned or however you like them.
4. Add wine and cook until it almost evaporates. Stir in chicken stock and simmer until reduced to two cups, 10-15 minutes.
5. 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.
6. Remove from heat and stir in butter and pepper.
7. Place the french fries in a plate of your choice and top with cheese curds. Pour hot mushroom gravy over the cheese and serve.

Source:cookingglory.com

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