Smoked meat poutine with mushrooms
- Preparation 20 min
- Cooking 40 min
- Servings 2 to 3
- Freezing I do not suggest
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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!