Poutine with maple mushroom gravy

Veggie Dish

I thought I would try making a Quebec dish even MORE Quebec by adding maple! This turned out to be an amazing idea. Ultimately I chose the mushroom gravy because, being a mostly veggie, I didn’t want to deal with real gravy. If that’s your thing though, go ahead and make that and add the maple to your “sauce brune”.

Poutine with maple mushroom gravy
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Potatoes
  1. 2tbs olive oil
  2. 4 medium potatoes
  3. salt
Gravy
  1. 1 tbs cooking oil
  2. 1 onion, chopped
  3. 3 cloves of garlic, minced
  4. 3 cups mushrooms, diced (any type you'd like)
  5. 1/2 tsp rosemary
  6. 2 tbs maple syrup
  7. 2 tbs coconut flour (or any other flour to thicken)
  8. 1 1/2 cups water
  9. 4 tbs Braggs liquid soy seasoning (or soy or tamari)
  10. Cheese (as much as you'd like, any flavor!)
Potatoes
  1. Cut them up like fries, coat in oil and salt and bake on a cooking sheet at 425 for about 45mins, or until golden. Be sure to flip them once or twice so they don't burn.
Gravy
  1. In skillet, heat the oil over medium heat. Add onion and sauté for 3-4 minutes. Add mushrooms and garlic. Raise the heat to medium-high. Sauté for about another 10 mins, or until most of the water released by the mushrooms is gone.
  2. Stir in the flour.
  3. Add rosemary, water, Braggs and syrup. Bring mixture to a simmer and allow to cook for another few minutes.
  4. Take a hand mixer and smooth it out. Leave it simmer for as long as you'd like to get the thickness you prefer.
  5. Once everything is ready, put the gravy on the potatoes and add cheese.
  6. Munch!
Adapted from Oh She Glows mushroom gravy
Adapted from Oh She Glows mushroom gravy
Leaf And Beef http://www.leafandbeef.com/
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