Fingerling Potato and Mushroom Poutine
Fingerling Potato and Mushroom Poutine
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Savor the delicious flavors of our Fingerling Potato and Mushroom Poutine, a delightful twist on the classic Canadian comfort food. With tender fingerling potatoes, savory mushrooms, and gooey cheese curds smothered in a rich gravy, this dish is sure to satisfy your cravings and leave you wanting more.
RVR Team
Ingredients
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8 oz. River Valley Ranch white button mushrooms, sliced
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1 tablespoon olive oil plus extra for potatoes
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1 cup chicken or vegetable stock
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½ teaspoon ground black pepper, or to taste
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¼ teaspoon fine sea salt, or to taste, plus extra for potatoes
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1 ½ pounds yellow fingerling potatoes, steamed until tender
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4 oz cheese curds
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Sliced scallions for garnish
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms. Cook until they just begin to darken around the edges, about 4 minutes. Reduce the heat to low. Push all of the mushrooms to one side of the skillet. Add the butter and swirl it around the pan to melt.
Once melted, add the flour and whisk vigorously in the pan until a crumbly paste forms. Continue to whisk as you add the chicken stock, a little at a time. Whisk well to ensure all clumps dissolve into the gravy and begin to work the mushrooms into the gravy as you stir. Increase the heat to medium-low. Let sit and simmer for about 1 minute, until the gravy thickens. Stir in the black pepper and salt.
Add the warm potatoes to a bowl and drizzle with a small amount of olive oil. Sprinkle with a small amount of salt, just to barely season them. Transfer them to a serving platter.
Cover with the mushroom gravy and top with cheese curds. Sprinkle with scallions before serving.