Poutine with Mushroom Gravy Image

Poutine with Mushroom Gravy

Mary's Kitchen Crush - "Raising the Bar"

Prep Time
Cook Time



  • 2 large russet potatoes
  • 2 tablespoons (30ml) canola oil
  • 1-1/2 teaspoons (8g) kosher salt, divided
  • 1/2 teaspoon (3g) freshly ground black pepper, divided

Mushroom Gravy

  • 2 tablespoons (30g) unsalted butter
  • 1 large shallot, very finely minced
  • 6 to 8 cremini mushrooms, finely chopped
  • 1 tablespoon (15ml) soy sauce
  • 1-1/2 teaspoons (8g) balsamic vinegar
  • ¼ cup (40g) flour
  • 2 cups (475ml) mushroom broth, plus more, if desired
  • 1 teaspoon (5g) ketchup
  • 1 ½ cups (200g) white cheese curds



  1. Cut potatoes into thin fries and place into a large bowl of cold water. Soak 30 minutes or up to overnight in fridge.
  2. Heat oven to 425F (218C).
  3. Drain and rinse potatoes well. Lay out onto a clean dish towel and dry thoroughly.
  4. Place them onto a large rimmed baking sheet and toss with oil and 1 teaspoon (5g) salt. Spread into an even layer.
  5. Bake until golden and crisp, about 40 to 50 minutes, flipping halfway.
  6. Transfer fries onto a shallow serving dish and top with cheese and gravy.

Mushroom Gravy

  1. Melt butter in a large non-stick skillet over medium-high heat.
  2. Add the shallots and cook for 1 to 2 minutes or until translucent and starting to brown.
  3. Add mushrooms, season with ½ teaspoon (3g) salt and ¼ teaspoon (1g) pepper. Cook until mushrooms begin to brown, about 5 minutes. Reduce heat to medium; add soy sauce and vinegar and cook until liquid is absorbed.
  4. Sprinkle with the flour and cook and stir for 1 minute.
  5. Slowly whisk in 2 cups (475ml) of the mushroom broth and bring to a simmer.
  6. Allow the gravy to thicken adding a splash more broth or water if too thick.
  7. Whisk in ketchup and season with remaining pepper and more salt, if desired.