Saturday, June 15, 2019Light Snow -5°C
Food

Vegetarian Poutine with Miso-Mushroom Gravy

Posted by Amie / March 25, 2011

20110320_Miso-Mushroom-Gravy-3.jpg

I was going to do the "Slightly Harder but Much Tastier Poutine" recipe today involving a roux (fat and flour) and stock, but wonderful commenters beat me to it on my last poutine post. So thanks for saving me the effort, and instead here's the vegetarian miso-mushroom gravy poutine.

In this lead up to this week I made about 5 different kinds of poutine chez moi. Baking regular and sweet potato friesI used different kinds of potatoes (see the sweet potatoes above - they're not "traditional", but they are delicious), different sauces (regular, vegetarian, "italienne"), different cheeses (I tried a Tomme de Savoie that was soaked, coated and aged in grape must, giving the cheese a strong flavour of red wine - perfect with beef bourguignonne poutine), and different layering systems (cheese on top of gravy, under gravy, layers of fries then cheese then gravy, then more fries then more cheese then more gravy), and my all-time favourite idea of keeping the fries and gravy hot in the oven and on the stove while you add just enough to a small plate at a time, so your fries never get soggy and you cheese never melts completely, and every bite of gravy is piping hot. (You can also do this with aluminum foil for the fries and a fondue pot for the gravy so you don't have to keep getting up and going to the stove).

After all this testing, sweet potato fries with cheese and this miso mushroom gravy won the award for my favourite make-at-home variety. The miso is sweet (though you can use different kinds for different flavours) so it goes well with the sweet potato fries (for the fries, see recipe below).

Apparently you can get vegetarian poutines at a few restaurants in the city (Comptoir 21 and Araucaria), but this is such an easy and delicious recipe to make at home.

It has no preservatives from cubed or powdered vegetarian bouillon cubes. You can eat it on fries or even just baked whole sweet potatoes or anything else you'd put gravy on.

Vegetarian Poutine with Miso-Mushroom Gravy (aka the sort of healthy version)

Ingredients:
3 tablespoons of red or yellow miso
1 1/2 cups of water
1 tablespoon of extra virgin olive oil
1 small onion, diced
1-2 cloves of garlic, minced
1 package mushrooms (button, cremini, or portobello), cleaned and chopped - Just hack them up
3 tablespoons of nutritional yeast (optional)
3 tablespoons of unbleached flour (or cornstarch)

For the rest of the poutine:
1 bag of cheese curds that squeak (do not refrigerate them!)
10-15 big Idaho potatoes (or so...3-6 per person depending on hunger), washed, and chopped into your fry thickness of choice

Gravy Directions:

1. In a medium-sized pan, heat the olive oil over medium heat. When hot (test it by sprinkling a few drops of water on it. The water should bubble and steam a little), add the onion and garlic and saute for 3-4 minutes, or until onion is tender and translucent.
2. Add the mushrooms and continue cooking 3-5 minutes, until the mushrooms start to release their juices and soften.
20110320_Mushrooms-chopped.jpg3. Reduce the heat to low and add the flour (or cornstarch) and nutritional yeast. Stir for 1-2 minutes.Miso Mushroom Gravy4. Add the water in a slow drizzle while stirring quickly. Bring the heat up to medium and continue to stir regularly for about 10 minutes, or until gravy begins to thicken. Don't skimp on this time like I did or you'll end up with a thin gravy and start dreaming of Chez Claudette's thick, thick (though bland) brown sauce.
Miso Mushroom Gravy Recipe5. Once the gravy has just started to thicken, reduce the heat to medium-low setting and add miso. Keep the pan uncovered and stir occasionally. It typically takes about 15 minutes for the gravy to fully thicken and become smooth. Again, patience!

Baked French Fries

I gave the traditional double-frying french fry method in my previous poutine post, but here's a recipe for baking the fries. It's a whole lot healthier, though I'll admit it's not as delicious. Still, baked sweet potato fries are about the best thing ever, and those you probably won't find at your neighbourhood casse-croute.

Makes 2 servings:
6-9 Idaho or Yukon Gold potatoes or 3-5 sweet potatoes per person (5 would be a LOT for 2 people)
1 1/2 tbsp olive oil (I also tried walnut oil, hazelnut oil, and sunflower oil in my poutine trials, and walnut won. Mostly because it stayed out of the way. Peanut oil is the standard, though)
1/2 tsp salt
1/4 tsp pepper

1. Preheat the oven to 425 degrees Fahrenheit (220 Celcius).

2. Scrub the potatoes (or peel them, but if you're doing this for health, there's more nutrition in the skins than in the potatoes themselves) and cut them into your favourite size of french fry.

3. Dry them off with a paper towel and toss them in a large bowl or directly on a baking sheet with the oil, salt, and pepper so they're well coated.

4. Arrange the fries in a single layer on the baking sheet (or two baking sheets...or four baking sheets if you make a double or triple recipe as I did...) and pop them in the oven for 15 minutes.

5. After 15 minutes remove them from the oven and flip the fries over. Put them back in the oven for another 15-20 minutes for regular potatoes or 10-15 for sweet potatoes, depending on the thickness of the fry. Thinner fries will cook in less time.

6. Eat right away or cover the fries with aluminum foil to keep them warm. If you know you won't be eating them right away a good trick is to leave them covered in aluminum foil in the turned off oven with the door open or closed while you prepare the sauce. If you leave them uncovered they may dry out.

You can also sauté some green peppers or any other poutine topping you can think of to go along with this. I actually did MORE mushrooms. Just can't get enough...
Poutine with PeppersOr you can turn the poutine into an "italienne" by adding a little tomato sauce to the finished gravy. Enhanced gravy, in true Montreal fashion!


Discussion

47 Comments

laura / March 25, 2011 at 03:33 pm
user-pic
sounds good, but beware the fact that after 5 minutes of more of heating (even simmering at med-low), the healthful aspects of miso (enzymes) get denatured. i would add it closer to the end...

p.s. tried someone's homemade 'inverted poutine' the other day, e.g. curds and gravy coated with potato...probably a version of this recipe:
http://lesgourmandisesdisa.blogspot.com/2007/12/poutine-inverse.html
Amie / March 25, 2011 at 06:04 pm
user-pic
Good point! I put the original recipe up here but I did actually add the miso at the end of the recipe, just before I served it.

Yeah, the inverted poutine idea is pretty fun. The article is right - it comes from Danny St-Pierre, the chef at Auguste, a restaurant in Sherbrooke. Between him and Chuck Hughes (the Iron Chef lobster poutine winner) there's no shortage of interesting takes on the classic.
tomorrow we move to hawaii / August 25, 2014 at 10:49 pm
user-pic
Hello, this weekend is pleasant designed for me, because this occasion i am reading this impressive informative paragraph here at my
residence.
Jeramy / January 27, 2015 at 12:18 pm
user-pic
Article writing is also a fun, if you know then you can write or else it is complex to
write.
visit here / January 15, 2016 at 02:19 pm
user-pic
Anyhow, I've embedded some customized code that parses the GA cookie on our join form, so when the EEPurl
is used (we use MailChimp as our electronic mail platform), I tick
it as a goal in Google Analytics.
poznan detektyw / January 24, 2016 at 10:40 am
user-pic
I am genuinely glad to glance at this weblog posts which
consists of plenty of helpful facts, thanks for providing these data.
grosfillex table bases / January 26, 2016 at 10:34 pm
user-pic
Should you wish to learn further about information , we suggest many libraries you may think about pursuing.
page suivante / February 16, 2016 at 08:11 am
user-pic
Philys Traiteur, traiteur pour mariage à Bordeaux et sur toute la région Aquitaine, réalise chaque année plus d'une centaine de réceptions privées au service des mariés.
continuer / February 16, 2016 at 10:01 am
user-pic
Fort d'une cuisine a base de produits frais soit ou inedite that is traditionnelle, tout en alliant maitrise des cuissons et harmonie des saveurs,
vous trouverez en Traiteur MATTO le partenaire perfect afin de marquer les esprits.
???????????? / February 29, 2016 at 06:54 am
user-pic
t allow you to, and making a thorough clean is just too much stress,
a professional maid service can do the dirty jobs around the kitchen - so you don. Prevention is definitely better than cure, of which cure can add up
to lots of pest-control expenses later. Black-footed
cat kittens are usually independent in about five months, but many will still stay within the range of their mother.
6chaud / June 4, 2016 at 10:34 pm
user-pic
This design is incredible! You most certainly know how to keep a reader amused.
Between your wit and your videos, I was almost moved to start my own blog (well, almost...HaHa!) Great
job. I really loved what you had to say, and more than that, how you presented it.
Too cool!
cerrajero 24 horas barato / July 18, 2016 at 06:52 pm
user-pic
Buenas!! he estado navegando asi como unas 5 horas en la red esta tarde y no pude ver nada tan sensacional como tu
texto. Me ha exclamado mucho el estilo que posees al escribir
imagino que es lo que me ha llegado. En mi forma de entender las cosas,
si casi todos los propietarios de webs usaran tan buenos contenidos, Internet
seria mucho mas practico. Espero que brindes mas de esta
manera y siga viendo articulos tan buenos como
este.
van chuyen hang quoc te / July 20, 2016 at 04:25 am
user-pic
Hmm it looks like your blog ate my first comment (it was super long) so I guess
I'll just sum it up what I had written and say, I'm thoroughly enjoying your blog.
I too am an aspiring blog writer but I'm still new to the
whole thing. Do you have any tips and hints for newbie blog writers?
I'd really appreciate it.
www.lcc-collection.com / July 20, 2016 at 02:53 pm
user-pic
What's up friends, its great paragraph concerning tutoringand entirely explained,
keep it up all the time.
usa seo / July 22, 2016 at 07:32 pm
user-pic
Yes! Finally something about seo service.
Homer / August 9, 2016 at 05:04 pm
user-pic
Magnificent beat ! I wish to apprentice while you amend your web site,
how could i subscribe for a blog site? The account helped me a acceptable
deal. I had been a little bit acquainted oof this
your broadcast offered bright clear idea
Agustin / September 29, 2016 at 01:17 am
user-pic
Fantastic read, I re-designed my website and after that the search rankings plummeted
p.s Never take guidance from people on the Warrior Forums :
)
????acex / October 3, 2016 at 10:47 am
user-pic
You made some decent points there. I looked on the internet for the subject matter and found most people will approve with your website.
van telefoonnummer naar adres / October 9, 2016 at 03:03 am
user-pic
Whats up are using Wordpress for your site platform?
I'm new to the blog world but I'm trying to get started and set
up my own. Do you require any html coding expertise to make your own blog?

Any help would be greatly appreciated!
nationale telefoongids zoeken / October 9, 2016 at 03:21 am
user-pic
Hello friends, how is the whole thing, and what
you want to say concerning this piece of writing, in my view its truly remarkable for me.
soled sklep / October 18, 2016 at 05:23 pm
user-pic
Please let me know if you're looking for a article writer for your site.
You have some really great articles and I think I would
be a good asset. If you ever want to take some of the load off, I'd absolutely love
to write some content for your blog in exchange for a link
back to mine. Please blast me an email if interested.
Thanks!
Royce / October 19, 2016 at 04:51 pm
user-pic
Wow! At last I got a webpage from where I know how to really take helpful facts regarding my study and knowledge.
aanbieding efteling bosrijk / October 30, 2016 at 06:08 pm
user-pic
Hello, every time i used to check web site posts here in the early hours
in the dawn, as i enjoy to find out more and more.
code promo concorde / October 31, 2016 at 06:14 am
user-pic
You could certainly see your enthusiasm in the article you write.
The world hopes for more passionate writers like you who are
not afraid to say how they believe. At all times
follow your heart.
numero inversé gratuit / November 3, 2016 at 06:32 am
user-pic
I pay a visit everyday some blogs and information sites to read posts, except this website provides quality
based posts.
aboveground art supplies / November 7, 2016 at 04:12 am
user-pic
Hurrah! After all I got a webpage from where I can really get helpful facts concerning
my study and knowledge.
cic tergnier / November 9, 2016 at 05:50 pm
user-pic
Thank you for any other fantastic article. The place else may
just anyone get that kind of information in such a perfect means
of writing? I've a presentation subsequent week, and I am on the look for such info.
sconto assicurazione auto / November 10, 2016 at 02:45 pm
user-pic
Hello mates, its fantastic piece of writing on the
topic of cultureand fully explained, keep it up all the time.
code smartphoto / November 24, 2016 at 02:17 pm
user-pic
My brother recommended I might like this blog. He was once totally right.
This post truly made my day. You cann't consider simply how so much time I had
spent for this info! Thank you!
code promotion la redoute livraison gratuite / November 27, 2016 at 01:23 am
user-pic
You could certainly see your skills in the work you write. The sector hopes for even more passionate writers such as
you who aren't afraid to say how they believe. Always
follow your heart.
ccas louviers / November 27, 2016 at 10:06 am
user-pic
Greate post. Keep posting such kind of info on your site.
Im really impressed by it.
Hey there, You have done an incredible job. I'll definitely
digg it and in my view recommend to my friends.
I'm sure they'll be benefited from this website.
comdirect 150 euro / December 4, 2016 at 10:12 pm
user-pic
wonderful issues altogether, you just won a brand new reader.
What may you recommend about your put up that you just made a few days in the past?
Any positive?
bestseller rabatkode / December 11, 2016 at 06:42 pm
user-pic
Thank you for another wonderful article. The
place else could anybody get that type of info in such a
perfect approach of writing? I've a presentation next week, and I'm on the look for such information.
vertbaudet réduction / December 11, 2016 at 08:29 pm
user-pic
I have learn a few excellent stuff here. Certainly worth bookmarking for revisiting.
I surprise how a lot attempt you set to make such a wonderful informative web site.
comment reconnaitre un numero / December 11, 2016 at 09:48 pm
user-pic
Just want to say your article is as astonishing. The clearness in your put up is simply excellent and that i
can think you're an expert in this subject. Well along with your permission allow me to take hold of
your RSS feed to stay updated with forthcoming post.
Thank you a million and please keep up the rewarding work.
planets cards / December 31, 2016 at 05:13 am
user-pic
I don't even understand how I ended up here, however I thought this put up was once good.
I do not recognize who you are however definitely you are going to a well-known blogger
for those who aren't already. Cheers!
Detektyw Wroc?aw / January 20, 2017 at 08:46 am
user-pic
Very useful advice. Thank you very much.
pages jaune numero inversé / March 30, 2017 at 05:01 am
user-pic
At this time I am ready to do my breakfast, once having my breakfast coming
again to read further news.
Code privilège / April 7, 2017 at 03:49 pm
user-pic
I don't even understand how I finished up here, but I believed this post was
good. I do not recognize who you are however certainly you are going to a
well-known blogger for those who are not already.
Cheers!
Dolina Baryczy wczasy / July 1, 2017 at 08:53 am
user-pic
I love collecting mushrooms. That year I was on vacation in Barycz Valley and we often went to the forest for mushrooms because they tasted the best they had ever gathered.
???????? ??????? / August 9, 2017 at 10:21 pm
user-pic
Can I simply say what a comfort to uncover an individual who really knows what they are talking
about on the net. You certainly realize how to
bring a problem to light and make it important.
More and ore people must read this and understand this side of
the story. I was surprised that youu aree not more popular because you most certainly possess the gift.
oemeyjxbrd / August 9, 2017 at 10:33 pm
user-pic
Vegetarian Poutine with Miso-Mushroom Gravy
aoemeyjxbrd
oemeyjxbrd http://www.gr2zmt16a9kbd62c17a8o2xa85902m0cs.org/
[url=http://www.gr2zmt16a9kbd62c17a8o2xa85902m0cs.org/]uoemeyjxbrd[/url]
Arko-Travel / January 1, 2018 at 03:11 am
user-pic
I love mushrooms, especially marinated. I am glad that vegetarian cuisine is becoming more and more popular.
Kanchipuram sarees / June 7, 2018 at 12:33 am
user-pic
nice post
golu dolls / June 7, 2018 at 12:34 am
user-pic
nice post
i loved this / December 10, 2018 at 12:14 am
user-pic
Good replies in return of this difficulty with real arguments and explaining the
whole thing on the topic of that.
Www.cosmetika.ru / June 7, 2019 at 09:19 am
user-pic
I constantly spent my half an hour to read ths website's posts daiy along with
a mug of coffee.

Add a Comment

Other Cities: Toronto