A classic French Canadian dish remade with the earthiness of mushrooms...
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Vegetarian poutine with roasted potato and mushroom gravy2
Vegetarian poutine with roasted potato and mushroom gravy3
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 4 russet potatoes, each cut into 8 wedges
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fresh thyme, chopped
  • Coarse salt and freshly ground pepper, to season
  • 2 cups cheddar cheese curds

Mushroom gravy

  • 3 tablespoons butter
  • 1 shallot, minced
  • 10-12 mushrooms, quartered
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable stock
  • Coarse salt and freshly ground pepper, to season

Preparation

For gravy, in small pot over medium-high heat, melt butter, add shallot and mushroom and cook for 4-5 minutes until mushrooms are browned and shallot is softened. Add flour and cook for a few more minutes. Add in stock, a little bit at a time, stirring well between additions to avoid lumps. Once all the stock has been added, bring to boil and turn down to medium. Cook for a few more minutes, remove from heat and season generously with salt and pepper. Set aside.

Preheat oven to 375°F. Line baking sheet with aluminum foil. Toss potato wedges with olive oil, thyme, salt and pepper. Spread on prepared baking sheet. Roast for 45-55 minutes until browned and cooked through, turning once halfway through cooking time.

To serve, place hot potato wedges in serving dish, top with cheese curds, reheat mushroom gravy and pour over.