- Butter4-5 Tablespoon(s)unsalted butter or olive oil
- Mushroom10 Piece(s)sliced mushrooms
- Garlic1 Teaspoon(s)minced garlic
- Shallot3 Piece(s)Shallots chopped shallots or 1 chopped onion
- Vinegar3 Tablespoon(s)Balsamic Vinegar
- Red Wine1/4 Cup(s)red wine (preferably Syrah, Cabernet Sauvignon or Mourvèdre)
- Veal Stock1/4 Cup(s)
- Vegetable Broth3 Cup(s)
- Ketchup1 Tablespoon(s)
- Corn Strach2 Tablespoon(s)
- Water1/4 Cup(s)
- Parsley1 Teaspoon(s)
- Marjoram1 Teaspoon(s)
- Thyme1/2 Teaspoon(s)
- Rosemery1/2 Teaspoon(s)
- Oregano1/2 Teaspoon(s)
Poutine is a dish that includes french fries and cheese curds topped with a brown gravy. Originated in the Canadian province of Quebec, so today we will help you make the perfect royale poutine.
In a large skillet, melt half of the butter over high heat. Drop the mushrooms. Let them drink the butter.
When mushrooms are golden, add garlic. Grill for two minutes. Sprinkle the parsley. Pour the mixture into a small bowl and set aside.
In the same large skillet, put the other half of the butter and the gray shallots. Add the balsamic vinegar. Caramelize them.
Add the red wine
Deglaze them with the red wine. When the latter is almost absorbed by the shallots, pour the veal stock. Let simmer for a few moments, time to open your bottle of wine.
Prepare the royale poutine sauce
Pour the vegetable broth into the large pan. Add the herbs.
Leave to simmer.
Prepare the mixture of cornstarch and cold water. When the starch is well diluted, pour it into the sauce. Stir slowly. Note that you are free to put more or less starch according to the texture you want, and the same goes for the rest of the ingredients.
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Taste. You can add a little ketchup if you find that your mixture is not sweet enough. Let reduce to thicken.
When your sauce has the consistency you like, add the mushroom mixture. Stir gently.
Pour the sauce over your poutine and enjoy.
This sauce is diabolical when poured on match fries, made of yellow potatoes having patiently "marinated" in cold salted water and bleached, and aged cheddar.
The quantities of ingredients are approximate because I cook with the eye and the nose.