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
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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!