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Vegetarian Poutine with Mushroom Gravy

This vegetarian version of poutine retains all the flavour and substance of Canada's most-loved dish. Homemade thick-cut fries are covered in a rich, hearty mushroom gravy, topped with chunks of mozzarella cheese and a fresh garnish of parsley.
5 from 4 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
SERVINGS 4

INGREDIENTS
  

Mushroom Gravy:

  • 4 tbsp butter
  • 1 onion (minced)
  • 1 cup mushrooms (minced)
  • 1 tbsp vegemite/ miso paste/ soy sauce*
  • 1 tbsp balsamic vinegar
  • 1 tsp Worcestershire sauce (optional)
  • Salt & pepper (to taste)
  • 4 cups vegetable broth
  • 1/4 cup cornstarch

Poutine:

  • Vegetable oil
  • 6 large potatoes (cut into 1/2 inch thick sticks and soaked in cold water for 1 hour)
  • 1 1/2 cups cheese curds or mozzarella (cut into pieces)
  • 1 tbsp chives (chopped)
  • Sauteed mushrooms (optional)

Instructions
 

Make mushroom gravy:

  • In a saucepan over medium heat, melt butter and add minced onion. Sauté for 3 minutes until turning translucent. Add mushrooms,
  • While fries are baking, prepare gravy by heating a rimmed skillet over medium heat. Once hot, add oil (or water) and shallots. Sauté for 2-3 minutes, stirring occasionally.
  • Add chopped mushrooms, vegemite or miso paste, balsamic vinegar and Worcestershire sauce. Increase to medium high and cook for 5 minutes or until the mushrooms are brown.
  • Add corn starch and stir to coat. Lower heat to low and slowly add the broth while whisking.
  • Cook for 4-5 minutes, or until gravy has thickened and reached desired consistency. Blend if you'd like a smooth gravy or leave as is for a chunkier gravy.
  • Keep warm on lowest heat until ready to serve, stirring occasionally.

Make fries:

  • Heat vegetable oil in deep pan to 150˚C (300˚F).
  • Remove potatoes from water and blot with paper towel to remove excess moisture.
  • Batch at a time, put fries into the oil and cook for 5 to 8 minutes until potatoes are starting to cook but not fully browned.
  • Remove fries from oil and onto wire rack. Increase oil temperature to 190˚C (375˚F) and return potatoes to pan. Cook until golden brown. Remove to paper towel-lined plate.

Compile poutine:

  • Top fries with warm mushroom gravy, cheese curds or pieces of mozzarella, chopped chives and optional sauteed mushrooms. The cheese should start to melt from the heat of the gravy, however, if it doesn't, pop dish under grill for a few minutes.
Course Side Dish, Snack
Cuisine American, Canadian
Keyword Cheese, Fried Food, gravy, Mushrooms, Potato, snack