Red Wine and Mushroom Poutine with Soft-Boiled Egg
There are lots of fun, novelty poutines out in the world. This one is a dignified yet decadent rendition, smothered in a luscious red-wine sauce brimming with morel and button mushrooms. And yes, we #putaneggonit.
Ingredients
- 2 tbsp (30 ml) cornstarch
- 1 can (10 oz/284 ml) concentrated beef broth
- 1/2 cup (125 ml) water
- 1/2 lb (225 g) white mushrooms, quartered
- 3 tbsp butter
- 1 red onion, thinly sliced
- 1 cup (250 ml) red wine
- 1/2 oz (15 g) dried morel mushrooms, coarsely chopped
- 4 eggs, at room temperature
- 2.2 lb (1 kg) frozen French fries
- 1 cup (175 g) cheese curds or diced cheddar
- 2 tbsp chives, chopped
- Canola oil, for frying
Instructions
- In a bowl, combine the cornstarch, broth and water until smooth.
- In a large skillet over high heat, brown the white mushrooms in the butter. Add the onion and cook until translucent. Deglaze with the wine and let reduce for 1 minute. Add the broth mixture and morel mushrooms. Bring to a boil, stirring constantly. Simmer for 5 minutes or until the sauce has thickened. Season with pepper.
There are lots of fun, novelty poutines out in the world. This one is a dignified yet decadent rendition, smothered in a luscious red-wine sauce brimming with morel and button mushrooms. And yes, we #putaneggonit.