Informations supplémentaires
30 min.
|
564 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into cubes. Place cubes on a baking sheet lined with parchment paper. Coat with a drizzle of oil, salt and pepper. Cook in the oven for 20-26 minutes.
2. Soak the mushrooms
Soak the dried mushrooms in a bowl of hot water for about 8 minutes. Drain. (Keep the mushroom's soaking water for more flavour for the broth.)
3. Setup
Thinly slice the mushrooms and onion. Chop the parsley. Put the demi-glace in 1 2P | 1.5 3P cups of water or mushroom's soaking juices for more flavour.
4. Cook the vegetables
Heat a drizzle of oil in a pan over medium-high heat. Cook the onion and mushrooms for about 3-4 minutes. Season with pepper.
5. Add the demi-glace
Add the mustard and mix. Pour in the demi-glace and bring to a boil. Let simmer for 2-3 minutes until thick. If you want to, you can add the green peas to reheat them. Season with pepper.
6. Plate your dish
Garnish the potatoes with the sauce, mushrooms, green peas, cheese curds and parsley. Place everything in the centre of the table and let everyone make their own poutine! Bon appétit!
150gCheese Curds
0.5unitFresh Italian Parsley
120unitWhite Medium Mushroom
120gGreen Peas
10gDried Wild Mix Mushrooms
0.5unitYellow Onion(s)
600gYellow Potato(es)
25gDemi-Glace
15mlDijon Mustard
What you need
564 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
24g
37%
cholesterol
70mg
23%
fiber
8g
32%
protein
28g
saturated
14g
70%
sodium
945mg
39%
sugar
8g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg