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 down, if you cut them small, there’s practically nothing left!
The trick to perfect 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. The water will dissipate as they cook. Once the mushrooms are brown, THEN you can add a pat of butter.
Easy Poutine Recipe – The Mushroom Sauce
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. I’ve since discovered that Club House makes a poutine gravy mix too (but this one isn’t gluten-free)
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 mushroom poutine that’s on the table in no time at all. So what are you waiting for? Dig in!
Pin Easy Poutine Recipe
- 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 mushrooms into sauce to combine.
- Put fries into bowl, top with cheese and then mushroom sauce so cheese will melt and get goey.
Dear Sara and Unknown Chef, First I want to thank you for such a great site as each idea you present us creates a few others from your original and that is called talent, big T. Hehe. I live in Northern Ontario and I do not know what tamari is. I did search your site but either I didn’t go far enough, which is likely, but I could not find it. Would you be kind enough to educate this Elder please? I am aware of tamarind and love the flavour but this is not what you are referring to. Thank you kindly very kindly if you can inform me, but I also understand that this may be too old a post to reach you by comment.
Thank you so much for your lovely compliment! Tamari is Japanese sauce made from fermented soybeans. It’s a great substitute for soy sauce because it is gluten-free. We’re in Ontario too and use an organic brand called San-J (https://san-j.com/). Hopefully you’ll be able to find it locally if you’d like to try it 🙂