Poutine with wild mushrooms and beer brown sauce
- Preparation 35 min
- Cooking 1 h 20 min
- Servings 2 to 3
- Freezing I do not suggest
This homemade poutine with wild mushroom and beer brown sauce is simply legendary !!! Friday + poutine + beer = love.
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Ingredients
- 3 lb of small yellow potatoes skin on, cut into fries
- 3 tablespoons canola oil
- Salt and freshly ground pepper
Ingredients
- 1 yellow onion, finely chopped
- 1/4 cup olive oil
- 6 tablespoons butter
- 227g creminis mushrooms, sliced
- 227g white mushrooms, sliced
- 113g shiitake mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme
- 1/2 cup Raftman Beer by Unibroue
- 1/4 cup flour
- 3 cups veal stock
- 400g cheese curds
- Fresh chive, chopped
- Salt and freshly ground pepper
Preparation
- Preheat oven to 400°F.
- On a large baking sheet, add the fries followed by the canola oil. Season with salt and pepper and toss well.
- Bake for about 45 minutes or until golden and crispy. Stir every 15 minutes.
- In a large saucepan heated to medium heat, add the onion and 1 tablespoon olive oil. Cook for 4-5 minutes to soften.
- Add 3 tablespoons butter followed by the rest of the olive oil and melt the butter. Add the mushrooms, garlic and thyme then mix well.
- Increase to medium-high and cook for about 15 minutes, until mushrooms have soften. Stir regularly. Season with salt and pepper.
- Add the beer, mix and simmer for 2 minutes.
- Meanwhile, in a saucepan heated over medium heat, melt the remaining butter and add the flour. Mix to form a roux and continue cooking for 1 minute while mixing.
- Add the veal stock and whisk to break the lumps. Pour with the mushrooms. Bring to a boil and simmer for about 8 to 10 minutes or until desired consistency. You can also speed up the process by adding 1 tablespoon of cornstarch diluted in 2 tablespoons of cold water. Keep warm.
- Divide fries and cheese curds in plates. Cover with mushroom sauce and garnish with fresh chives!
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Domaine de Beaurenard Côtes-du-Rhône 2015
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Chanterelle, 5.9%
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Who says mushroom sauce, says mushroom beer, and it is the expertise of this "mycobrasserie". This chanterelles beer will offer you notes of hazelnuts, slightly grilled grains and berries. Slightly earthy, it will resonate with the wild mushroom sauce of the Putin. Do not trust its color, this "blonde" will however offer many points in aromatic common with the dish.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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