Homemade Classic Poutine and Wild Mushroom Gravy
- 1 medium onion.
- 1 clove of garlic
- 3 tablespoons butter
- 10 oz. beef broth
- 10 oz mushroom broth
- 1/3 cup all-purpose flour
- 1 cup wild mushrooms
- 2 lbs. Yukon gold potatoes
- Salted Cheese curds
This end of winter, and these last snowflakes makes me want to share with you this very personal recipe of my favorite "comfort food" recipe. Poutine is a very popular street dish in Quebec.
Here is a more gourmet and tasty recipe of my own version.
Potato: 2 pounds of Yellow Yukon Gold
To make a good poutine you must treat your cut in a very rustic way. Boil a pot of water. Add a pinch of coarse salt.
After peeling the potatoes, cut them roughly lengthwise into the form of a French fries and rinse them well with cold water. As soon as the water boils, dip the fries and let boil for 1 minute. Pour the potatoes into a colander, then immerse them in cold water. Allow them to cool completely and dry them.
In a deep Stainless Steel Braising Pot style pan or a cast Iron Pot. Fill at 1/3 with vegetable oil, preferably sunflower. The cooking then takes place in two stages:
First cooking (Must be done in advance)
Immerse your potatoes in oil at 265/280°F for 10 to 15 minutes until a solid crust form on the surface, but without letting them brown. Remove the fries after this first cooking and drain them well by placing them on layers of paper towel.
Second cooking: Just before serving, immerse the French fries in the same oil heated to 350°F (the oil bubbles but should not smoke), and let them brown until convenient. You should then get perfect melting and crispy fries.
- 1 Onion finely chopped.
- 1 clove garlic, chopped.
- 3 Tablespoons butter.
- 10 oz Organic Beef Broth.
- 10 oz Organic mushroom broth (can be replaced by a chicken broth).
- 1/3 Cup grill flour (dry cook the flour in a non-slip frying pan, stirring well for 1 minute)
- 1 cup of fresh mushrooms or desiderated (Black Trumpet or Boletus)
In a saucepan melt one tablespoon of butter and sauté the onion over medium heat. Stir until the onion becomes slightly caramelized. Transfer the cooked onions to a bowl. Reserve.
Return the saucepan to the heat, adding the remaining butter and toasted flour, stir well to mix everything and continue to mix gently until the mixture is lightly toasted. (This is called a Roux). Gently pour in the beef broth to incorporate the broth into the Roux with a whisk. When all is well incorporated add the onions and pour gently while continuing to whisk the mushroom broth. Over medium heat, continue whipping until the mixture is slightly thicker. Strain everything to separate the solid from the liquid. Reserve.
In a frying pan (over medium heat) with a thumb of butter, sauté the mushrooms and add the garlic. Reserve.
In a hollow plate (or ceramic bowl). Place the hot fries, then a handful of mushrooms. Pour with a ladle the gravel overcoat. Then also scatter the cheese on the Top.
Wine Pairing :
Loop de Loop Winery, Romeo Red "Vin de Soif" 2020, Willamette Valley, OR
Onward Wines, Pinot Noir 2017, Hawkeye Ranch, Redwood Valley, Mendocino, North Coast, CA
Terre Rouge, L'Autre 2013, Sierra Foothills, Sierra Nevada, CA