Smoked meat poutine with mushrooms
- Preparation 20 min
- Cooking 40 min
- Servings 2 to 3
- Freezing I do not suggest
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🍟 A poutine is meant to be loaded
I love poutine. Some people think that messing with a poutine is blasphemy. Me, it’s the opposite. A poutine is a good gravy, fries and cheese, and if you add things to it, it’s just delicious. To each their own, but a loaded poutine is insane.
🥩 Montreal smoked meat
Here, it’s Montreal smoked meat, beef brisket, with mushrooms browned in butter.
🍽️ In the middle of the table
Made for sharing in the middle of the table, with forks fighting over the best bites.
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🍯 The two sauces
A canned poutine gravy and a packet of demi-glace, both store-bought. I’ve always liked putting demi-glace in my poutine gravy: it gets bolder, with a mushroom flavor. The two go together very well.
Want to make your demi-glace yourself? That’s my homemade demi-glace.
🥩 The smoked meat
I buy it in a package, already sliced thin. It’s delicious that way, I don’t go out of my way.
🧀 The cheese
Curds, at room temperature. Don’t have any? Sharp cheddar isn’t the same, but it will do. Even better: grilled halloumi. That one is insane. To see how I use it in a poutine, check out my BBQ duck breast and haloumi poutine.
🍟 The fries
My preference: frozen fries, in the oven or in the air fryer. They stay crispy. Fries fried in oil are good too, but they go soft fast. I like Cavendish.
🔥 The boiling sauce
Pour it on boiling, that’s what keeps the poutine hot. It starts to go soft after 5 to 10 minutes.
❄️ Storage
You don’t freeze a poutine. Definitely not. In the fridge, it keeps 3 to 5 days.
✅ What to serve with my smoked meat poutine with mushrooms
Nothing. You eat a poutine, you eat a poutine.
Craving another one? There’s my poutine with wild mushrooms and beer brown sauce, my poutine with duck confit, Le Fêtard cheese and beer sauce and my poutine with beef ribeye steak, bacon and beer onions. And if it’s the smoked meat that gets you, my smoked meat club sandwich is waiting.
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Ingredients
- 650 g frozen fries, cut in wedges
- 1 cup (250 ml) demi-glace sauce
- 1 cup (250 ml) poutine gravy
- 227 g cremini mushrooms, sliced
- 3 tablespoons (45 ml) butter
- 250 g smoked meat, diced
- 400 g cheese curds, at room temperature
- 1 green onion, thinly sliced
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Preparation
- Preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
- Spread the fries on the baking sheet and bake following the package instructions. Keep warm.
- In a saucepan, add the sauces, stir and bring to a boil. Reduce to low heat and keep warm, stirring from time to time.
- In a skillet over high heat, add the butter and melt it. Add the mushrooms, stir to coat and cook for 3 to 4 minutes to draw out the water. Keep cooking for 2 to 3 minutes, without stirring too much, to brown. Season with salt and pepper.
- Add the smoked meat, stir and cook for 2 minutes. Set aside.
- Assemble the poutine! On a large serving plate, add half of the fries, the cheese curds and the smoked meat mixture. Repeat with the rest of the ingredients, then pour the boiling gravy over everything. Garnish with green onions and serve immediately!
Beef brisket. It’s the one I use here.
I use a canned poutine gravy with demi-glace from a packet: it gets bolder, with a mushroom flavor. If you want to make the demi-glace yourself, it’s my homemade demi-glace.
Sharp cheddar isn’t the same, but it will do. Better: grilled halloumi. That one is insane.
My preference is frozen fries, baked or air-fried, because they stay crispy. Fries fried in oil are good too, but they go soft fast.
I do not suggest it. You don’t freeze a poutine, definitely not. In the fridge, it keeps 3 to 5 days.
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