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Mushroom Gravy Poutine

Name: Mushroom Gravy Poutine
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 kg russet potatoes; 250 g fresh cheese curds; 400 g mushrooms, sliced; 500 ml beef broth; 50 g unsalted butter; 1 onion, finely chopped; 2 cloves garlic, minced; Salt and pepper to taste

A variation of poutine with a rich mushroom-based gravy

45 minutes4 servings

Mushroom Gravy Poutine — Photo: Daniel from Glasgow, United Kingdom · CC BY 2.0

Method

Peel and cut potatoes into 1 cm thick fries
Soak in cold water for 30 minutes, then drain and pat dry
Heat oil to 175°C (350°F) and fry potatoes in batches until golden brown
In a saucepan, melt butter and sauté onion and garlic until translucent
Add mushrooms and cook until softened
Pour in beef broth and simmer for 15 minutes
Sprinkle cheese curds over hot fries and pour gravy on top

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