Smoked meat and mushrooms poutine

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
  • Preparation 20 min
  • Cooking 40 min
  • Servings 2 to 3
  • Freezing I do not suggest



  • 650 g frozen fries in quarters
  • 1 cup demi-glace sauce
  • 1 cup poutine sauce
  • 227 g cremini mushrooms, sliced
  • 3 tablespoons butter
  • 250 g smoked meat, diced
  • 400 g cheese curds
  • 1 green onion, thinly sliced



  • Preheat the oven to 425°F. Cover a baking sheet with parchment paper.
  • Place the fries on the baking sheet and cook according to the instructions on the package. Keep warm.
  • In a saucepan, add the sauces, mix and bring to a boil. Reduce heat to low and keep warm, stirring occasionally.
  • In a skillet over high heat, add the butter and melt. Add the mushrooms, toss to coat and cook for 3-4 minutes to release the water. Continue 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 your poutine! In a large presentation plate, add half of the fries, cheese curds and smoked meat mix. Continue with the rest of the ingredients then drizzle with boiling sauce. Garnish with green onions and serve immediately!