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Sweet Potato Shitake Poutine
I am a Montrealer at heart, so I had to include a poutine recipe in this cookbook. Poutine is a Quebecois dish of fries topped with hot gravy and squeaky cheese. Although traditional poutine has never been my favourite fast-food item, creating elevated versions like this one has awoken my love for this cherished dish. I have spent countless weekends with Sam creating new variations of poutine using all kinds of potatoes, leftover gravy, vegan sausage and ground meat, and various veggies. Poutines are like burgers in that they are an amazing blank canvas on which to express your creativity, practice your culinary skills, and develop your palate. For this recipe, I use sweet potato fries; their sweetness complements all the umami flavours of the decadent gravy that features miso, tamari, and shiitakes.
YIELDS
Ingredients
- 4 sweet potatoes, unpeeled and cut in ½-inch-thick sticks (see note)
- 1 tbsp avocado oil
- ¾ tsp sea salt
- ½ tsp chili powder
- ¼ tsp black pepper
Mushroom gravy
- 4 cups vegan beef broth or vegetable broth
- 1 cup (40 g) dried whole shiitakes
- ¼ cup unsalted vegan butter
- ½ cup finely diced shallots (see note)
- 2 garlic cloves, minced
- 1 tsp fresh thyme
- 3 tbsp all-purpose flour
- 1 tbsp whiskey, optional (see note)
- 2 tsp tamari
- 2 tsp dark miso paste
- ½ tsp black pepper
Sautéed shiitakes
- 2 tbsp unsalted vegan butter
- 2 garlic cloves, minced
- 1 tsp tamari
- Black pepper, to taste
Toppings
- Vegan feta cheese
- Sliced green onions
Directions
Prepare the sweet potato fries
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
Drizzle the sweet potatoes with the avocado oil and sprinkle with the salt, chili powder, and pepper. Toss to coat, then arrange in a single layer on the prepared baking sheet. Bake for 40 to 45 minutes, until tender and browning at the edges. Give the fries a toss halfway through the cooking time.
Prepare the mushroom gravy
In a small saucepan with the lid on, bring the broth and dried shiitakes to a boil over high heat. Reduce the heat and simmer for 20 minutes, covered. Remove the shiitakes from the saucepan and set aside. Transfer the broth to a bowl.
Return the saucepan to the stove and melt the butter over medium heat. Add the shallots and cook, stirring often using a silicone spatula, for 2 to 3 minutes, until softened. Add the garlic and thyme, and cook for 1 minute. Sprinkle in the flour and cook for 2 minutes, stirring constantly. Add the warmed broth, whiskey, tamari, miso, and pepper. Stir, then bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes, stirring often.
Transfer the mixture to an immersion blender or a regular blender and blend until smooth. Return to the stove and cook over medium heat for 5 more minutes or until thickened. Set aside.
Prepare the sautéed shiitakes
Thinly slice the rehydrated shiitakes. Melt the butter in a pan, then add the shiitakes and cook until golden, about 2 minutes. Sprinkle in the garlic, tamari, and pepper. Stir, then remove the mixture from the heat to prevent burning.
Assemble the poutine
Divide the sweet potato fries among four individual bowls. Top with crumbled feta, gravy, and sautéed shiitakes. Sprinkle with sliced green onions and serve.
Notes: Looking for a more traditional poutine? Use russet or Yukon Gold potatoes instead of sweet potatoes. Feel free to swap the shallots in the gravy with red onion or yellow onion. Although the whiskey is optional, I really recommend it! It adds another layer of flavor and makes the ingredients come alive. If you only have bourbon on hand, feel free to use that instead.
Excerpted from Savouring by Murielle Banackissa. Copyright © 2024 Murielle Banackissa. Photographs by Murielle Banackissa. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
