{"id":16991,"date":"2019-10-12T07:10:48","date_gmt":"2019-10-12T13:10:48","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/easy-canadian-poutine-recipe-with-mushroom-gravy\/"},"modified":"2019-10-12T07:10:48","modified_gmt":"2019-10-12T13:10:48","slug":"easy-canadian-poutine-recipe-with-mushroom-gravy","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/easy-canadian-poutine-recipe-with-mushroom-gravy\/","title":{"rendered":"Easy Canadian Poutine Recipe with Mushroom Gravy"},"content":{"rendered":"

Try this easy Canadian Poutine recipe with melty cheese curds and the best Vegetarian Mushroom gravy you will ever taste! The perfect meatless alternative to a Canadian classic.<\/em><\/p>\n

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What is Canadian Poutine? <\/h2>\n

 Poutine is a classic Canadian dish consisting of french fries topped with fresh cheese curds and smothered in a rich gravy. It supposedly originated in Quebec in the \u201950s.<\/p>\n

If the idea grosses you out, please bear with me! You will see that there\u2019s something irresistible about the combination of salty fries, squeaky cheese curds, and warm gravy. <\/p>\n

Over time, chefs all over Canada have come up with many weird and wonderful versions of the traditional Canadian national dish. Think toppings like lobster, shredded duck, pulled pork or foie gras. I mean, is there anything that does not go with French fries? <\/p>\n

Classic Canadian poutine recipe calls for chicken or turkey gravy, but to keep this poutine meatless and because it’s fall we are making a rich mushroom gravy instead! <\/p>\n

Why you will love this easy Canadian poutine recipe: <\/h2>\n

Poutine is the perfect dish to enjoy on game days, or on a chilly fall or winter night when you\u2019re craving hearty comfort food.<\/p>\n

It might not be the healthiest meal around but trust me, this Canadian classic is worth the calories. The homemade mushroom gravy is rich, delicious, and just about perfect poured over fresh crispy homemade fries.<\/p>\n

This authentic poutine recipe comes together really easily with simple ingredients like potatoes, onions, mushrooms, butter, and cheese. <\/p>\n

With a simple meal like poutine, you want to make sure to use the best ingredients that you can! While store-bought French fries do the trick as a simple side, I recommend you go for homemade when making poutine. <\/p>\n

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What cheese to use for this poutine recipe?<\/h2>\n

Poutine is really all about the cheese curds. Real “squeaky” cheese curds are what make a poutine \u201cauthentic Canadian\u201d. Think of them as solid pieces of curdled milk, that can be either eaten alone as a snack but are really best enjoyed half-melted on a mountain of hot crispy fries and gravy.  Cheese curds can be found in white or yellow but to have that nice contrast to the fries, white cheese curds are the ones you want. <\/p>\n

You can also make them yourself. Here’s<\/a> a recipe. <\/p>\n

Substitute for Cheese Curds in Poutine:<\/h2>\n

If you can\u2019t get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks of full-fat mozzarella cheese (not fresh – use the kind you\u2019d put on top of pizza).<\/p>\n

You want it in big old chunks so it doesn\u2019t melt completely. Don\u2019t go too small with the cheese curds.  The big chunks of warm, softened cheese are part of the Poutine experience and shredded cheese would just melt completely into the mushroom gravy.<\/p>\n

Even though cheese curds are technically cheddar, cheddar is not the best alternative. Cheese curds really don\u2019t taste like cheddar. The taste is much more subtle and mozzarella-like. <\/p>\n

How to make this Canadian Poutine recipe:<\/h2>\n

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1. How to make the best French Fries<\/h3>\n

Making the best homemade French fries<\/strong> is hands down the prime option if time allows. Most Canadian chefs would recommend you to fry them not once but twice for the best result. For the best Canadian poutine, I am also twice<\/em>–frying<\/em> <\/strong>my French fries to get the perfect texture. Crispy on the outside and pillowy on the inside! <\/strong><\/p>\n

As an additional step, I cook the potatoes in vinegar water<\/strong> before frying them. <\/p>\n

Ingredients:<\/p>\n