With all the hustle and bustle of the upcoming holidays, nothing hits the spot better than an easy poutine recipe with mushroom gravy. Who really has time to cook when you’re busy crafting for Christmas? We’re huge fans of this Canadian classic! If you don’t know what poutine is, it’s a dish of french fries and cheese curds topped with a brown gravy that originated in Quebec.
We’re not only showing you a quick and easy mushroom poutine, but the best way to cook mushrooms too! It really is the best poutine recipe when you want something quick and satisfying.
How to Cook Mushrooms
As long as they are whole (not sliced), I see no reason not to wash mushrooms to get the dirt off. You always hear washing mushrooms is a big no-no and that you should brush them. These days I barely even brush my own hair, so I’m not going to pamper a mushroom! Besides, mushrooms are 90% water anyway. As long it’s done just before you’re ready to cook, with this method of cooking, you can wash away!
For the mushroom sauce, cut the mushrooms into quarters. I like my mushrooms chunky. That’s because by the time they cook, if you cut them small, there’s practically nothing left!
The trick to perfectly cooked mushrooms is to start them in a cold teflon pan with no fat whatsoever! When you add fat, it just soaks in and disappears.
Cook in the dry pan over medium heat until they look like this. Once the mushrooms are brown, THEN you can add a pat of butter.
Hubs makes a killer mushroom sauce, which we’ll post another time. But when we want a quick and easy poutine, we reach for this package of gluten free gravy! It takes less than 5 minutes to cook.
While the mushrooms are finishing off, prepare the gravy according to package directions. Then add in the mushrooms to combine.
We buy our cheese curds in bulk and then split them into smaller packages for poutine. We keep them frozen and then thaw one when we need it.
The frozen fries take longer to cook than anything else, but once they’re done pile them into a bowl.
Add the mushroom sauce and cheese curds. Usually I hide the cheese under the sauce to melt it into cheesy, gooey goodness.
And there you have it. A vegetarian mushroom poutine that’s done in no time at all. So what are you waiting for? Dig in!
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- Frozen french fries
- 1 package Club House Gravy, gluten free
- 1 container mushrooms
- 1 pat butter
- 1 cup water (for gravy)
- Prepare frozen fries according to package directions.
- Clean and cut mushrooms into quarters
- Put mushroom in a cold teflon pan. Turn heat to medium. Cook until browned, stirring often. When almost done, add pat of butter
- Prepare gravy according to package directions.
- Stir mushroom into sauce to combine.
- Put fries into bowl, topped with cheese and then mushroom sauce so cheese will melt and get goey.
- Buy cheese curds in bulk. Split up and freeze until ready to use.
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