Poutine with wild mushrooms and beer brown sauce - Le Coup de Grâce

Poutine with wild mushrooms and beer brown sauce

Preparation :35 min Cooking :1h20 min
Difficulty :medium
Servings :2 to 3

Thank you to my friend Jean-Philippe of the site www.lacuisinedejeanphilippe.com for this idea of poutine with wild mushrooms and beer brown sauce !!! During the photoshoot of his cook book, he made me taste his version and I could not help but make mine with beer ! I owe you one my dear !


  • 3 lb of small yellow potatoes skin on, cut into fries
  • 3 tablespoons canola oil
  • Salt and freshly ground pepper


  • 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


  • 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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Our wine stewards suggest

+- 20$Domaine de Beaurenard Côtes-du-Rhône 2015

With a good poutine version Le Coup de Grace, the Domaine de Beaurenard in the Côtes-du-Rhône region is the perfect companion to reconcile us with this disappointing summer so fat ! Nose of blueberry and white pepper. The mouth is suave and textured to perfection. Charming, attractive ... organic, what more to say !

Route des épices, Dieu du Ciel, 5.3%

Cette bière de seigle au poivre vous offrira un accord complémentaire qui viendra rehausser les saveurs de la sauce brune. Ses saveurs de caramel, de rôti et de poivre viendront se plaire à la fois avec les champignons sauvages qu'avec la sauce. Le côté poivré de la bière sera balancé par la richesse de la sauce et par le gras du fromage !

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