Go Back
Print

Sweet potato shiitake poutine

Ingredients

Sweet Potato Fries

  • 1350 g sweet potatoes (about 4), unpeeled and cut in ½-inch-thick batons
  • extra virgin olive oil
  • ½ tsp chili powder
  • sea salt and black pepper

Mushroom Gravy

  • 1 litre vegetable broth
  • 40 g dried whole shiitakes
  • 55g unsalted vegan butter
  • 2 shallots (eschalots), diced
  • 2 garlic cloves, finely chopped
  • 1 sprig fresh thyme, leaves picked
  • 24 g all-purpose or rice flour
  • 1 tbsp whiskey, optional (see note below)
  • 2 tsp tamari or soy sauce
  • 2 tsp miso paste
  • ½ tsp black pepper

Sauteed Shiitake

  • 2 tablespoons unsalted vegan butter
  • 1 garlic clove, finely chopped
  • 1 tsp tamari or soy sauce
  • black pepper, to taste

Toppings

  • vegan feta cheese
  • sliced scallions
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. Add the sweet potatoes, drizzle with olive oil, add the chili powder and season with salt and black pepper. Toss to coat, then arrange in a single layer. Bake for 40 to 45 minutes, tossing halfway through, until the sweet potatoes are tender and browning at the edges.

Prepare the mushroom gravy

  • Add the broth and dried shiitakes to a medium saucepan and place on high heat. Cover with a lid, bring to the boil and then reduce the heat to low and simmer for 20 minutes. Remove the shiitakes from the saucepan and set aside. Transfer the broth to a bowl.
  • Return the saucepan to the stove, add the butter and melt it over medium heat. Add the shallots and cook, stirring often, for 2 to 3 minutes, until softened. Add the garlic and thyme, and cook for 1 minute. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly. Add the warm broth, whiskey (if using), tamari, miso, and pepper. Stir, then bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes, stirring often.
  • Transfer the mixture to blender or use a handheld immersion blender and blend until smooth. Return to the stove and cook over medium heat for another 5 minutes or until thickened. Set aside.

Prepare the sauteed shiitakes

  • Thinly slice the rehydrated shiitakes. Melt the butter in a skillet (frying pan) over medium-high heat, then add the shiitakes and cook until golden, about 2 minutes. Add the garlic, tamari, and pepper. Stir, then immediately remove from the heat to prevent burning.
  • Assemble the poutine
  • Divide the sweet potato fries among four individual bowls. Top with crumbled feta, gravy, and sautéed shiitakes. Sprinkle with sliced scallions and serve.

Notes

Notes from Murielle:
  • Looking for a more traditional poutine? Use russet or Yukon Gold potatoes instead of sweet potatoes.
  • Feel free to swap the shallots (eschalots) in the gravy with red onion or yellow (brown) onion
  • Although the whiskey is optional, I really recommend it! It adds another layer of flavor and makes the ingredients come alive. If you only have bourbon on hand, feel free to use that instead.