Recipes  

Red Wine and Mushroom Poutine with Soft-Boiled Egg

  • Preparation 30 MIN
    Cooking 45 MIN
  • Servings 1
  • Makes 4
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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

Red Wine Mushroom Sauce

Poutine

Preparation

Red Wine Mushroom Sauce

  1. In a bowl, combine the cornstarch, broth and water until smooth.
  2. 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

  1. 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.
  2. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
  3. Fry half of the French fries at a time until crisp. Drain on the paper towels and keep warm.
  4. 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.

To help you with this recipe

The Rock 12" Frypan

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.


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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.