Swoon worthy poutine

I’ve been missing the place I’m looking forward to becoming a part time home, Montréal. I’ve only visited once so far but I’ve never felt more at home and have plans for visit again in the very near future. I’m also learning French the best I can, It kind of took a back seat since I’ve become self employed. I do have every intention on picking back up my daily studies as soon as I have everything in order. I’m hoping that will be no later than March of this year.

One of the things I’ve written down is to do a recipe share bi weekly. I haven’t figured out if there will be a formula for them or if they will be go with he flow kind of postings. I do know that I’ve racked up a few recipes last year that I’ve yet to share and I want to get those out into the world.

So here I am writing this one up for you guys and this one is a little special because I incorporates an ingredient that I bought from a newly made friend and I’m so in awe of what she does. Indy, is a woman of the wild, she forages the food that grows all around us and she teaches how to do so as well. She reminds me of a forest fairy, which is exactly who I pictured would be my friends when I was a child. Her products are so beautifully earthy I couldn’t help but take photos of them. So happy to have the opportunity to connect with lovely individuals around the world near and far, it’s probably the only reason why I’m still on Instagram.

Product notes: Salt of the earth. Beautiful foraged mushrooms blended with course sea salt. Please cook before consuming.

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Vegan poutine featuring paprika fries

Fries

2 Medium to large russet potatoes - I used organic but you don’t have to.

A few tbsp of olive oil or sunflower oil

1 1/2 tsp of paprika (smoked paprika would work too)

Salt & pepper to taste.

Gravy

3 dried shiitake mushrooms + 1 for grinding

1 1/2 cups water

1/2 yellow onion finely diced

2 gloves of garlic minced

1/2 cup of plain unsweetened plant based milk

2 tbsp of all purpose flour or brown rice flour for GF

A few tbsp of sunflower oil or any light oil

1 tbsp of Salt of the Earth* optional OR salt to taste with salt of your choice

Pepper to taste

Cheese

1/4 wedge of Miyokos creamery fresh mozzarella cut into 1/2 inch cubes

To start, clean your potatoes then cut them in half lengthwise, cut those halves, half lengthwise again. then cut thin fries from the four halves. The fries should be about restaurant size. *Pro tip soak fries for about two hours or over night to enhance crispness. This step is not mandatory but it does make a difference in the quality of your fries.

After prepping the potatoes preheat the oven to 425 degrees Fahrenheit. On a baking sheet, drizzle with oil, pat potatoes dry with a kitchen towel. Spread cut potatoes on oiled baking sheet and season with salt, pepper, and paprika. With your hands toss the fries to coat with seasoning evenly. When oven is ready bake the fries until golden brown, took mine about 25 mins.

While fries are cooking prepare the gravy. Grind the one dried mushroom in a spice grinder until its becomes a powder set aside. Soak your 3 shiitake mushrooms in 1 1/2 cups water, set them to the side. Note the the mushrooms will absorb some of the water and you’ll end up with about 3/4 of a cup, which is want you need to make your gravy. This should take about 15 minutes.

Heat oil in pan then add the onion and garlic, sauté until translucent then add more oil if need before adding the flour to create a roux. Cook the flour briefly to make sure you cook off the flour taste. Add 1/2 teaspoon of mushroom powder and stir.

Remove the soaked mushrooms from the water. You should be left with about 3/4 cup of water if not fill with water until you reach the measurement then add the to pan, it will thicken quickly, Add the milk stir to mix, then add the salt if the earth or salt of your choice, and pepper. You will need to taste it at this point to see if you need to add anymore seasoning.

The fries should be finished baking at this point. check to see if golden brown then proceed. Remove the pan from the oven. With your hands (caution hot) group the fries close together to make a shallow pile. Place the cubed cheese on your pile of fries evenly, then placed the pan back into the oven for a few minutes to melt the cheese a little, this should take about 3 minutes. Remove the pan from oven, place it on a cooling rack, dress the fries with gray and serve. I like to have them right off the pan, it’s a great way to serve at parties or family dinners.

I hope you all will try this recipe its truly amazing and one of my favorite comfort foods. Please tag me @alevrilife on instagram if you do!






Dawn Konofaos