Decadent Wild Mushroom Poutine

Informations supplémentaires

30 min. | 564 kcal | easy | Family, Vegetarian | Printable version

1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes into cubes. Place cubes on a baking sheet lined with parchment paper. Coat with a drizzle of oil, salt and pepper. Cook in the oven for 20-26 minutes.

2. Soak the mushrooms Soak the dried mushrooms in a bowl of hot water for about 8 minutes. Drain. (Keep the mushroom's soaking water for more flavour for the broth.)

3. Setup Thinly slice the mushrooms and onion. Chop the parsley. Put the demi-glace in 1 ^2P | 1.5 ^3P cups of water or mushroom's soaking juices for more flavour.

4. Cook the vegetables Heat a drizzle of oil in a pan over medium-high heat. Cook the onion and mushrooms for about 3-4 minutes. Season with pepper.

5. Add the demi-glace Add the mustard and mix. Pour in the demi-glace and bring to a boil. Let simmer for 2-3 minutes until thick. If you want to, you can add the green peas to reheat them. Season with pepper.

6. Plate your dish Garnish the potatoes with the sauce, mushrooms, green peas, cheese curds and parsley. Place everything in the centre of the table and let everyone make their own poutine! Bon appétit!

150gCheese Curds

0.5unitFresh Italian Parsley

120unitWhite Medium Mushroom

120gGreen Peas

10gDried Wild Mix Mushrooms

0.5unitYellow Onion(s)

600gYellow Potato(es)

25gDemi-Glace

15mlDijon Mustard

What you need

564 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 65g

22%

fat 24g

37%

cholesterol 70mg

23%

fiber 8g

32%

protein 28g

saturated 14g

70%

sodium 945mg

39%

sugar 8g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg