This vegetarian poutine recipe is slightly different than what you’ll normally find. I was tasked with putting a twist on traditional poutine, so I used my restaurant experience to take it up a level and turn it into something special.
Vegetarian Poutine Gravy
For my dish, I wanted to stay true to the elements of poutine because the combination is delicious. Poutine isn’t something you’d find on a fine dining menu, but I wanted to elevate the dish a little and give it a facelift. I kept the same components and just made it a little fancier.
What is poutine?
It’s essentially french fries layered with gravy and cheese. This is basically the same thing, with mushrooms. It isn’t complicated, just served in a different manner. Besides, who doesn’t like homemade potato chips? And, homemade chips with gravy and cheese? Well, that’s just a no-brainer. Be prepared to make more chips than you think you’ll need. They have a way of mysteriously disappearing.
Vegetarian Poutine Recipe
This is something that I would serve as a starter if I had friends over for dinner. Taking the basic elements of a dish and turning it into something unexpected can be challenging, but also really fun. I’d even go so far as to make a poutine bar with different options for those looking to change up the traditional poutine.
Are disco fries the same thing as poutine?
Not exactly – Disco fries are covered in melty mozzarella and a thicker brown gravy. The biggest difference is the cheese. Poutine uses cheese curds that although they hold their shape and don’t become a melted mess of cheese, do soften and get a little gooey.
Used in this recipe:
- 2 Idaho Russet Potatoes
- 1/2 cup grated parmesan cheese
- 1 pound cremini mushrooms, cleaned and thinly sliced (also known as baby bellas)
- 1 TB canola oil
- 3 TB unsalted butter
- 3 TB all-purpose flour
- 1 clove garlic, minced
- 2 cups mushroom stock
- salt & pepper
- canola oil for frying chips
- Make the Gravy
- In a medium sauté pan, cook mushrooms in 1 tbsp. canola oil. They will shrink quite a bit while cooking. Stir occasionally while cooking over medium-high heat for about 5 minutes. Season with salt and pepper.
- Add in garlic and butter, stir frequently to keep garlic from burning. Mushrooms will start giving up their liquid and will get very juicy. Keep cooking until liquid has been reduced to a few tablespoons.
- Sprinkle flour over the mushroom mixture and cook for another minute, stirring constantly. Whisk in the stock, reduce heat and keep whisking until gravy is smooth and thickened.
- When gravy has reached desired consistency, remove from heat, cover and set aside.
- Make the Chips
- Using a mandolin (or a very sharp knife), slice potatoes paper thin and place in a bowl of cold water. Soak the potatoes for a few minutes. The water will get cloudy, drain and rinse again. This is removing some of the starch from the potato. Once the potatoes have been rinsed a few times, drain them and pat dry with paper towels.
- In a deep pot, add enough canola oil to fill about halfway up. Heat oil to about 325 - 350, using a candy thermometer if you have one, to take the temp of the oil.
- Once oil has come to the proper temp, GENTLY slide in about 10 chips at a time. Using a slotted metal spoon, move the chips around in the oil to ensure even cooking. Once they are golden, remove and place on paper towels to drain. Sprinkle with salt immediately.
- Make the Napoleon
- Ladle a bit of gravy onto a plate and place a chip on top of the gravy. Layer cheese and a little mushroom gravy, then another chip, more cheese, more gravy and so on until you have about 6 - 8 chips on each plate.
The recipe may sound a bit daunting, but I promise it really is not all that difficult. The most important thing to remember when working with hot oil is to stand back, put the food in going away from you, not toward you and place potatoes in gently. Do not drop them in, you could potentially get splashed with hot oil and that's no fun.
Amount Per Serving: Calories: 198 Saturated Fat: 5g Cholesterol: 22mg Sodium: 449mg Carbohydrates: 20g Fiber: 1g Sugar: 2g Protein: 7g