Veggie, Mamirolle cheese & mushroom gravy poutine

Prep time 25 to 40 mins Total time 30 to 45 mins Serves 4

Poutine could just be the ultimate comfort food after a day outside! Don’t expect your typical greasy spoon poutine here though, but I’m ready to bet you’ll enjoy this new spin on a classic. The grilled veggies add a lot of colour to this dish (and who doesn’t need that right now?), and if you’re crazy about good homemade gravy, you’ll flip for this one. It’s so yummy! With such strong flavours, we suggest topping your poutine with a cheese that’ll stand up like Mamirolle, but you can always go for the good old traditional cheese curd. This one’s a bit labour intensive but it’s well worth the trouble.

- Marie des neiges Magnan

 

 

Ingredients

 

Instructions

  • Preheat oven to 400° F.
  • Fill a medium-size cooking pot with water, add the dried mushrooms and dried onion, and bring to a boil. Then reduce the heat to low and let simmer for 10 minutes. This hydrates the mushrooms, and creates a great stock for your gravy.
  • Meanwhile, wash the veggies and cut them into even strips. In a medium size bowl, pour 1 ½  tbsp. of canola oil and season with the salt and pepper. Place the veggies in this mixture and use your hands to coat them well. Then place them on a cooking sheet lined with parchment paper. Oven bake for 20 to 25 minutes, turning the strips halfway through. For a crunchier result, bring the oven to broil for the last two minutes.
  • Make a roux in a small cooking pot: melt the butter on medium heat, then add the flour and whip from 3 to 5 minutes, or until the roux is golden brown. Set aside a few minutes.
  • Filter the broth to remove the mushrooms and the onions. If you want to make the fried mushroom topping, keep the mushrooms and the onions and dry them on a paper towel.
  • In a cooking pot on high heat, reduce the stock by half, stirring occasionally, until you end up with half a litre of liquid. Season to taste with miso and salt.
  • On high heat, add the roux to the stock and whip until smooth and thick.
  • Dice the cheese and build your poutine just the way you like, or first make the fried mushroom topping.

Fried mushroom topping (optional)

  • In a small bowl, coat the drained mushrooms with one cup of flour.
  • In a small cooking pot, pour enough oil to cover the bottom of the pot with 5 cm of oil, and heat to medium-high heat.
  • Fry the mushrooms a few minutes until golden brown, and pat them dry on a paper towel.
  • Build your poutine and decorate with some fried mushroom topping.