Name: Red Wine and Mushroom Poutine with Soft-Boiled Egg
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
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

Preparation

Red Wine Mushroom Sauce
- 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.
Poutine
- Using a spoon, gently drop the eggs into a pot of simmering water. Cook for 6 minutes. Rinse under cold running water. Carefully peel the eggs and set aside.
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
- Fry half of the French fries at a time until crisp. Drain on the paper towels and keep warm.
- Divide the fries among four bowls and top with the cheese curds, sauce and chives. Place a soft-boiled egg on top of each poutine and carefully cut in half.

Red Wine and Mushroom Poutine with Soft-Boiled Egg

Categories

Ingredients

Red Wine Mushroom Sauce

Poutine

Preparation

Red Wine Mushroom Sauce

Poutine

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan