Why You’ll Love This Recipe

I enjoy how the fries turn out crispy without frying, and I love how the mushroom gravy develops layers of flavor from the butter, broth, and sautéed mushrooms. Tossing the hot fries with gravy and cheese curds creates that classic poutine texture where everything melts together just enough. It’s a comforting, over-the-top dish that comes together beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the French fries
4 large baking potatoes
2-3 tablespoons olive oil
1 teaspoon salt

for the mushrooms and gravy
3 tablespoons cornstarch
2 tablespoons water
6 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
10 oz low sodium beef broth
5 oz low sodium chicken broth
2 tablespoons butter
8-12 ounces fresh baby cremini and/or shiitake mushrooms, if larger, cut in half.
salt and pepper, to taste

for the poutine
1 to 1 1/2 cups white cheddar cheese curds, room temperature (or torn chunks of mozzarella cheese would be the closest substitution)
1 tablespoon fresh herbs or finely minced scallions (optional)

Directions

1. I heat the oven to 375°F and line a baking sheet with parchment or a silpat.

2. I wash and cut the potatoes into fries, soak them in cold water for at least 30 minutes, then drain and dry them thoroughly.

3. I toss the potatoes with olive oil and salt, spread them in a single layer, and bake for 20 minutes. I increase the oven temperature to 425°F and bake another 20–25 minutes until golden.

4. While the fries cook, I make the gravy. I dissolve the cornstarch in water to make a slurry.

5. In a large saucepan, I melt the butter, add the flour, and cook for about 5 minutes until golden.

6. I add both broths, whisking as it comes to a boil. I stir in half the slurry, simmer, and add more if I want a thicker gravy.

7. In a separate pan, I melt butter and sauté the mushrooms until tender, seasoning with salt and pepper. I add the mushrooms to the gravy.

8. To assemble, I place the fries in a large bowl, add a ladle of hot gravy and mushrooms, and toss well. I add more gravy as needed.

9. I toss in the cheese curds, then transfer everything to an oven-safe dish and place it briefly under the broiler to melt the cheese slightly.

10. I garnish with fresh herbs or scallions and serve immediately.

Servings and Timing

Servings: 4
Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: about 1 hour 10 minutes

Variations

I sometimes add caramelized onions for extra sweetness, or use a mix of mushrooms for more depth. When I want a vegetarian version, I swap the broth for vegetable broth. I also enjoy adding smoked paprika or garlic to the gravy for a richer flavor.

Storage/Reheating

Poutine is best served immediately, but leftovers can be stored in the refrigerator for 1–2 days. I reheat them in the oven at 375°F until hot, though the fries will soften. If I’m planning ahead, I store the components separately and combine them just before serving for the best texture.

FAQs

Can I use frozen fries instead of homemade?

Yes, I use frozen fries when I need a shortcut. Baking them extra crispy helps them stand up to the gravy.

What cheese works best if I can’t find curds?

I use torn pieces of mozzarella since it melts similarly and gives a good stretch.

How do I keep the fries crispy?

I dry them thoroughly after soaking and spread them out so they roast instead of steam.

Can I make the gravy ahead of time?

Yes, I reheat it gently on the stove and add a splash of broth if it thickens too much.

Can I air-fry the fries?

Definitely. Air-fried fries get very crisp and work well in this dish.

What mushrooms work best?

I like cremini and shiitake for their flavor and texture, but button mushrooms also work.

How do I thicken the gravy more?

I add more of the cornstarch slurry a little at a time until it reaches the thickness I want.

Can I make this vegetarian?

Yes, I replace the broths with vegetable broth and skip any meat-based additions.

Can I add meat to the poutine?

Absolutely. I sometimes add shredded chicken or leftover roast beef.

Do the cheese curds need to be room temperature?

Yes, bringing them to room temp helps them melt slightly when tossed with the hot fries and gravy.

Conclusion

I love how this Mushroom Poutine transforms simple fries into an indulgent, comforting meal loaded with savory gravy, tender mushrooms, and warm, melty cheese. It’s perfect for cozy evenings and truly hits the spot when I want something hearty and satisfying.