Chunky Mushroom Poutine

Name: Chunky Mushroom Poutine
Ingredients: 3 large potatoes, scrubbed and sliced into thin wedges (probably more, see note above); canola or olive oil, for cooking; 1 cup cheese curds; 1 tablespoon butter; 4 -6 cups mushrooms, chopped, preferably a variety; 1 teaspoon fresh rosemary or 1 teaspoon thyme leaves, chopped; salt and pepper; 2 -3 tablespoons flour; 2 cups low salt stock (beef, chicken or vegetable); 14 cup half-and-half or 14 cup heavy cream

10 ingredients

9 steps

Ingredients

3 large potatoes, scrubbed and sliced into thin wedges (probably more, see note above)
canola or olive oil, for cooking
1 cup cheese curds
1 tablespoon butter
4 -6 cups mushrooms, chopped, preferably a variety
1 teaspoon fresh rosemary or 1 teaspoon thyme leaves, chopped
salt and pepper
2 -3 tablespoons flour
2 cups low salt stock (beef, chicken or vegetable)
14 cup half-and-half or 14 cup heavy cream

Directions

1

Preheat oven to 450F On a large rimmed baking sheet, drizzle potatoes with oil, tossing to coat them well.
2

Bake for about 20 minutes, stirring once or twice, until golden.
3

Sprinkle with salt and set aside.
4

Meanwhile, heat about a tablespoon of oil and the butter in a large, heavy skillet set over medium-high heat.
5

When the foaming subsides, add the mushrooms and rosemary or thyme, sprinkle with salt and pepper and cook, stirring often, until the mushrooms release their liquid and start to brown.
6

Sprinkle the mushrooms with flour and cook for a minute or two, stirring to coat the mushrooms, until the flour browns.
7

Add the stock and brink to a boil, stirring for at least a minute, until the gravy thickens.
8

If you like, add the cream and remove from heat.
9

Serve the potatoes topped with gravy and cheese curds.