La Poutine Recipe

Prep potatoes

Peel if desired and cut potatoes into 1/3–1/2 inch thick sticks. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for 30 minutes. Drain and pat completely dry with clean kitchen towels.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 4–5 minutes until they begin to soften but have not browned. Remove with a slotted spoon and drain on paper towels.

Increase the oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt and black pepper, and keep warm in a low oven (200°F / 95°C) while finishing other components.

In a large skillet over medium heat, add the butter and olive oil. When butter foams, add the sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and golden, about 12–15 minutes.

Add the sliced mushrooms to the pan and cook 5–7 minutes more until they release their moisture and begin to brown.

Sprinkle the brown sugar over the mixture and add the balsamic vinegar. Stir and continue cooking for 2–3 minutes until onions are deeply caramelized and mushrooms are glazed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the minced shallot and cook 1–2 minutes until translucent.

Stir in the flour and cook, stirring constantly, for 1–2 minutes to form a roux and remove the raw flour taste.

If using wine, add it now and deglaze the pan, scraping up browned bits. Reduce by half (about 1–2 minutes).

Gradually whisk in the beef or mushroom stock until smooth. Add soy sauce and thyme. Bring to a gentle simmer and cook 5–7 minutes until the gravy thickens to a pourable but coating consistency. Taste and adjust seasoning with salt and pepper. If you want extra mushroom pieces, stir in 1/3 of the caramelized mushroom mixture from the previous section.

Divide the hot fries onto a large serving platter or individual shallow bowls. Scatter the fresh cheese curds evenly over the fries while fries are hot so curds begin to soften but remain distinct.

Spoon hot mushroom gravy generously over the fries and curds, covering so the curds soften and melt slightly but still retain shape.

Spoon the reserved caramelized onions and mushrooms on top for extra texture and sweetness.

Lightly brush or spray the thyme sprigs with a little neutral oil. Using a culinary blowtorch, briefly torch the thyme until the leaves release a faint smoke and aroma (about 5–8 seconds), taking care not to burn. Drop the torched thyme onto the poutine as garnish and serve immediately.

Serve hot with extra gravy on the side. Yields 3–4 appetizer servings.