Vegetarian Poutine with Mushroom Gravy

If you want to add more lacto ovo vegetarian recipes to your recipe box, Vegetarian Poutine with Mushroom Gravy might be a recipe you should try. This recipe makes 8 servings with 399 calories, 11g of protein, and 25g of fat each. For $1.37 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Healthy Delicious requires all-purpose flour, onion, butter, and cheese curds. It works well as a side dish. From preparation to the plate, this recipe takes about 35 minutes. 234 people were impressed by this recipe. With a spoonacular score of 38%, this dish is not so great. Try Oven-Fry Poutine with Mushroom Gravy, Easy Vegetarian Mushroom Gravy Sauce, and Vegetarian Poutine With Bacon for similar recipes.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bake the fries according to the directions on the package.While the fries cook, prepare the gravy: Heat the oil in a large, deep-sided saute pan. Add the onions and cook 5 minutes, or until they begin to brown. Add the mushrooms and cook for 3 minutes, or until they soften. Add the garlic and peppercorns; cook 1 minute.Deglaze the pan with white wine, scraping up any browned bits that are stuck to the bottom of the pan. Add the vegetable stock and sage. Simmer over low heat for 10 minutes.Whisk together the flour and water in a small dish. Whisk the flour mixture into the gravy. Simmer another 5 minutes. Strain the gravy through a mesh strainer to separate out the solids.Return the gravy to the pan and whisk in the butter.Add the fries to a bowl or serving dish. Toss with cheese curds. Pour gravy over top. If desired, top with some of the mushrooms and onions that were strained from the gravy.

 

Step by step:

Bake the fries according to the directions on the package.While the fries cook, prepare the gravy

1. Heat the oil in a large, deep-sided saute pan.

2. Add the onions and cook 5 minutes, or until they begin to brown.

3. Add the mushrooms and cook for 3 minutes, or until they soften.

4. Add the garlic and peppercorns; cook 1 minute.Deglaze the pan with white wine, scraping up any browned bits that are stuck to the bottom of the pan.

5. Add the vegetable stock and sage. Simmer over low heat for 10 minutes.

6. Whisk together the flour and water in a small dish.

7. Whisk the flour mixture into the gravy. Simmer another 5 minutes. Strain the gravy through a mesh strainer to separate out the solids.Return the gravy to the pan and whisk in the butter.

8. Add the fries to a bowl or serving dish. Toss with cheese curds.

9. Pour gravy over top. If desired, top with some of the mushrooms and onions that were strained from the gravy.

Nutrition Information:

covered percent of daily need