Kat's Mushroom Poutine
Prep. Time:
20 mins
Baking Time:
1 hour
Total Time:
1 hour
Serves:
Serves 4
We saw Kat make this wonderful vegetarian version of Canadian poutine.
Kat said "I'm serving crispy potato, mushroom gravy, smoked soy, regular cheese curds" ... so that's what we've used in this dish.
Ingredients
2 large potatoes, peeled and diced
Olive oil and seasoning
2 portobello mushrooms
2 cloves black garlic
6 shiitake mushrooms
10 crimini mushrooms, wiped clean (and four more set aside)
1 cup smoked soy sauce
2 cups water
1 tablespoon black garlic powder
60 g (2 oz) butter
280 g (10 oz) cheese curds
Instructions
Heat olive oil in a roasting pan, seasoned with salt and pepper in an oven set to 400º F. Add the diced potato and roast for 30 minutes. Keep warm or reheat to serve.
At the same time, put all the mushrooms and garlic cloves in another roasting pan, covered basted in olive oil, and leave to roast for 30 minutes. Transfer to a cast iron pan and add the smoked soy sauce, water and black garlic powder. Cook gently, tasting, until the layers of flavor have fully developed (this will take up to 30 minutes - top it up with a little more water if it is evaporating too quickly. Remove the mushrooms and turn up the heat to reduce for just a few minutes. If it isn’t thickening up, add some or all of the arrowroot, whisking all the time.
Fry the four set-aside crimini mushrooms, sliced, in butter.
To assemble, put the heated potatoes onto plates, top with sliced mushrooms and cheese curds and pour the thick mushroom gravy over the top.
