Gourmet Poutine, Eh?

Gourmet Poutine, Eh?
By: Cristina Fernandes, P.H.Ec., RD.
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.

“Whether pronounced pooh-tin or pooh-teen, poutine’s deliciousness can’t be denied. Several communities in Quebec claim to be the birthplace of the great Poutine, and with good reason. One often-cited tale is that of Fernand Lachance, who claims that poutine was invented in 1957; Lachance is said to have exclaimed,“ça va faire une maudite poutine” meaning,“it will make a damn mess”when asked to put a handful of curds on french fries. Traditionally, poutine consists of classic fries, cheese curds and sauce; however, as with any cuisine, poutine has found many different expressions.” —Cristina​

INGREDIENTS
Fries
4 medium baking potatoes, scrubbed, cut into skinny fries and patted dry 
2 tsp (10 mL) canola oil
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) paprika
Dash of black pepper

Toppings
4 cloves garlic, minced
2 tsp (10 mL) canola oil
1 onion, quartered thinly sliced
One 8 oz (227 g) pkg Cremini mushrooms, halved and thinly sliced
4 cloves garlic, minced
1 onion, quartered and thinly sliced
1/4 cup (60 mL) red or white wine vinegar 
1 cup (250 mL) no salt added chicken broth
Poutine Sauce
1 tsp (5 mL) canola oil
2 tsp (10 mL) corn starch
2 tsp (10 mL) water
2 Tbsp (30 mL) fresh or frozen green peas, thawed
1/4 cup (60 mL) Quebec curds or grated strong white cheddar
1 Tbsp (15 mL) chopped fresh parsley
Dash of black pepper 



METHOD

1. Preheat oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper and set aside.
2. In a large bowl or a resealable bag, toss together the cut potatoes and the 2 tsp (10 mL) oil to evenly coat. Add garlic powder, onion powder, paprika and black pepper. Toss or shake until evenly coated.
3. Place fries on prepared pans and bake for 30 minutes or until golden brown.
4. Meanwhile, add 2 tsp (10 mL) oil and mushrooms to a medium skillet and cook over medium heat until the mushrooms are lightly browned and tender. Add garlic and onions and continue sautéing until the onions are soft and lightly browned. Remove from pan and set aside. (Reheat in microwave or keep warm in the oven until serving time.)
5. To make the sauce, pour the white wine vinegar into a small saucepan. Add the broth and a dash of pepper and bring to a boil. Simmer for 10 minutes. 
6. Whisk the water and corn starch in a small bowl. Stir into the sauce until bubbly and thickened. Reduce heat to low and set aside, stirring occasionally until you're ready to serve.
7. When fries are baked, place in a large serving dish or in individual serving dishes as we did in the picture. Add peas, cheese curds, (or grated cheddar if using). Pour sauce on top to warm peas and melt cheese. Top with onion and mushroom mixture and sprinkle with parsley. Serve.