Monday, April 25, 2011

Oven-Fry Poutine with Mushroom Gravy

I know, I know. I tried a poutine recipe a few weeks ago. It was delicious. But then I decided to try another one. I don't know why. It was a different preparation.

It was good, but it was basically like a glorified smothered-covered hashbrowns. The other poutine, I felt, was more "authentic" because of the cheese curds. This just had cheddar cheese on top. It was yummy, but I won't make it again.


Oven-Fry Poutine with Mushroom Gravy
Eating Well, March/April 2011

Poutine (pu-teen)—fries topped with gravy and cheese curds—is a French-Canadian fast-food classic. Our lighter version features crispy oven-fried potatoes topped with just enough sharp cheese and a grease-free gravy that’s chock-full of fresh mushrooms.

1 1/2 pounds new or baby potatoes -- scrubbed and cut into quarters
5 teaspoons extra-virgin olive oil -- divided
1/4 salt -- divided
1/8 teaspoon salt -- divided
1/2 teaspoon freshly ground pepper -- divided
1 1/2 cups reduced-sodium beef broth or mushroom broth -- divided
3 tablespoons all-purpose flour
1 cup coarsely chopped cremini or white mushrooms
1/4 cup finely chopped onion
2 tablespoons finely chopped chives
1/2 cup shredded extra-sharp Cheddar cheese

1. Position rack in lower third of oven; preheat to 450°F.

2. Combine potatoes, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.

3. Whisk 1/2 cup broth and flour in a small bowl; set aside.

4. Heat the remaining 3 teaspoons oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.

5. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.

6. When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.

Servings: 4

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