Chunky Mushroom Poutine Recipe

Name: Chunky Mushroom Poutine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large potatoes, scrubbed and sliced into thin wedges (probably more, see note above); canola or olive oil, for cooking; 1 cup cheese curds; 1 tablespoon butter; 4 -6 cups mushrooms, chopped, preferably a variety; 1 teaspoon fresh rosemary or 1 teaspoon thyme leaves, chopped; salt and pepper; 2 -3 tablespoons flour; 2 cups low salt stock (beef, chicken or vegetable); ¼ cup half-and-half or ¼ cup heavy cream

Servings: persons

1
Preheat oven to 450F On a large rimmed baking sheet, drizzle potatoes with oil, tossing to coat them well.
2
Bake for about 20 minutes, stirring once or twice, until golden.
3
Sprinkle with salt and set aside.
4
Meanwhile, heat about a tablespoon of oil and the butter in a large, heavy skillet set over medium-high heat.
5
When the foaming subsides, add the mushrooms and rosemary or thyme, sprinkle with salt and pepper and cook, stirring often, until the mushrooms release their liquid and start to brown.
6
Sprinkle the mushrooms with flour and cook for a minute or two, stirring to coat the mushrooms, until the flour browns.
7
Add the stock and brink to a boil, stirring for at least a minute, until the gravy thickens.
8
If you like, add the cream and remove from heat.
9
Serve the potatoes topped with gravy and cheese curds.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large potatoes, scrubbed and sliced into thin wedges (probably more, see note above), canola or olive oil, for cooking, 1 cup cheese curds, 1 tablespoon butter, and more.

Yes, Chunky Mushroom Poutine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Mushroom Poutine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions