I don’t know how many of you are familiar with a dish called “Poutine”. For many french Canadians, poutine is considered a national dish of some sort. In its best form, we are talking homemade thick cut french fries, gravy over fresh out of the brine cheese curds. It’s salty, it’s fatty, there is nothing healthy about it and it’s sinfully good! Now, if you are a vegetarian, you don’t want to eat this in restaurants because the gravy will mostly likely be made with animal stock (either beef or chicken). But if you go through the aisles at the grocery store, you can sometimes find powdered sauce mix that are vegetarian. I’ve seen some that are even vegan! But nowhere have I found some that is garlic and onion free! That means my husband and I had not eaten for almost 2 years… Until last Saturday night! Cravings happen to the best of us and when you get a poutine craving, there is just nothing you can do about it. LOL! Believe me, we’ve tried! So after the kiddos were in bed (they went to bed early, we had a BIG day!), I set off to make my own poutine sauce and what I came up with was delicious! I basically tweaked a few mushroom gravy recipes I had done in the past to make them a bit saltier and a bit thicker. But the result was so good that it will now be my official mushroom gravy for meals to come. Here we go :
Portobello mushroom gravy
- 1 cup of chopped mushrooms. (I used Portobello, but you could use button or coffee mushrooms as well.
- 1 large branch of celery, finely minced
- 2 TBSP of vegan spread
- 2 1/2 cups of vegetable stock (Now this is my part for the onion and garlic free. I use stock that has no Allium in it that I buy at the Asian market. You could make your own stock, but if you buy vegetable stock at the grocery store, it will most likely have Allium in it.)
- 1 TBSP Braggs Sauce (or any good quality soy sauce)
- 1/2 TBSP Apple Cider Vinegar (I always use the Braggs Raw)
- 1/3 cup of flour (I used unbleached white)
- 1/2 cup minced fresh herbs (I use what I have on hand. But the 2 herbs that I would never go without are sage and thyme. Just perfect flavors for it. But this time, I have thyme, sage, greek oregano, curly parsley and basil.)
- Salt and pepper to taste
In a large and deep skillet, sauté mushrooms and celery in the vegan spread until juices are released. I sautéed for about 3 minutes. Add the vegetable stock, vinegar and Braggs sauce and bring back to a simmer. Slowly add the flour, whisking constantly to avoid lumps. Keeping it at a simmer, let is gently bubble for a few minutes for the sauce to thicken. Add the fresh herbs, salt and pepper and simmer again for about 5 minutes. Finally, blend everything and return to skillet before serving. Delicious! I had some leftover after our fancy poutines and will be making roasted vegetable kabobs over lentils and rice for dinner tonight and will be re-heating the rest to serve. Been enjoying cooking again (now that we are having cooler temperatures for a few days) and I’m glad I got to share a little bit of my kitchen with you! Have a great week everyone!