Poutine with wild mushrooms and beer brown sauce

Name: Poutine with wild mushrooms and beer brown sauce
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 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

Preparation 35 min
Cooking 1 h 20 min
Servings 2 to 3
Freezing I do not suggest

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Ingredients
Preparation
Comments

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

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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!

Our sommeliers suggest

Domaine de Beaurenard Côtes-du-Rhône 2015

Chapeau les Bois

With a good poutine, Le Coup de Grâce version, the Domaine de Beaurenard from the Côtes-du-Rhône region is the ideal companion to make peace with this rather dreary start to summer! Blueberry and white pepper on the nose. The palate is smooth and nicely textured. Charming, attractive. organic, what more can I say! See the product

Chanterelle, 5.9%

Chapeau les Bois

The sauce is built with beer and wild mushrooms: it's earthy and salty. A blonde ale brewed with chanterelles starts from the same place, with its hazelnut and toasted grain notes. Don't be fooled by its pale colour, it has a lot more in common with the sauce than it seems. 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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