Rich mushroom gravy and baked fries make a lightened up (and vegetarian!) version of poutine for a perfect winter snack.
I’ve been post (and eating!) so many delicious Mexican-inspired recipes lately that I figured I’d switch things up and feature our neighbors to the north for a change.
OK, that’s a total lie, but it makes a good story, right? The truth is that I saw poutine on a menu a few weeks and got an instant craving that hasn’t gone away. That happens a lot – there’s just something irresistible about the combination of salty fries, squeaky cheese curds, and warm gravy. The thing is, I can never order them because, well, meat based gravy kind of grosses me out. It always has. (And, yes,I know I’m missing out!)
To satisfy my poutine craving, I came up with this mushroom gravy that’s rich, delicious, and just about perfect poured over oven fries. It comes together really easily with simple ingredients like sautéed onions, mushrooms, peppercorns, fresh sage and a pat of butter whisked in a the end to smooth the gravy out and give it tons of body. The vegetables and spices get strained out to make a traditional, smooth gravy but I like to add a few of them back onto my fries for good measure. (You could also serve the cooked mushrooms on a burger or stuffed into a grilled cheese sandwich.Whatever you do, just don’t let them go to waste – they have a ton of flavor!)