Creative Culinary Solutions
Mushroom Brown Gravy Poutine
Serving suggestion: Serve immediately while cheese curds are still melting. Best enjoyed fresh.
| Difficulty: | 5/20 |
| Yield serving: | 8 |
| Preparation time: | 15 minutes |
| Cooking time: | 20 minutes |
Preparation
- In a saucepan, melt butter over medium-high heat. Sauté mushrooms and garlic for 6–8 minutes until golden and any moisture has evaporated
- Add thyme and season with black pepper. Set aside. Prepare LUDA H Brown Gravy Mix by whisking 100 g of dry mix into 250 mL of cold water until smooth. Pour into 750 mL of boiling water in a saucepan, whisking constantly
- Bring back to a boil, reduce heat and simmer for 3 minutes until thick and glossy. Stir sautéed mushrooms into the prepared gravy
- Keep warm over low heat. Divide hot cooked fries among 8 serving plates or bowls
- Top each portion generously with cheese curds
- Ladle hot mushroom brown gravy over the fries and curds
- Garnish with fresh chives and serve immediately
Related Products
LUDA H
Brown Cooking Gravy, Gluten-Free, Sodium Reduced
1 X 10 KG Carton
333866
- Gluten friendly
- Halal certified
- Kosher pareve
- No Added MSG
- No artificial colours or flavours
- Vegan
- Vegetarian
- Retherm Stable
- Steam Table Stable
- Freeze Thaw Stable
- Gluten free
Ingredients
- 1 L prepared LUDA H Brown Gravy Mix, Gluten-Free, Sodium Reduced (100 g dry mix + 250 mL cold water + 750 mL boiling water) Brown Cooking Gravy, Gluten-Free, Sodium Reduced
- 300 g mushrooms, sliced
- 2 garlic cloves, minced
- 15 mL (1 Tbsp) butter
- 5 mL (1 tsp) fresh thyme leaves
- 1.5 kg frozen gluten-free fries, cooked according to package directions
- 400 g fresh cheese curds
- Black pepper to taste
- Fresh chives for garnish
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