Spring Vegetable Poutine With Mushrooms

Spring Vegetable

Poutine – a delicious combination of crispy fries, squeaky cheese curds, and gravy is a traditional dish of Canada, and now it’s famous worldwide. Poutine is one of the reasons behind the craze of cheese curds in Australia. It’s a perfect dish for fries and cheese lovers; you can’t ask for anything more. But eating the same poutine, again and again, it’s annoying. Even your stomach starts asking for something different.

The same thing happened with my kids, my love for poutine is eternal, but you know kids! They get bored very fast, always demanding for new dishes on their plate every day. So, I decided to give a little twist to an old poutine recipe and tried making it healthier with some spring vegetables and mushrooms. Guess what? It was the greatest invention of new poutine. Everyone in my family loved it; we could not get enough of it.

And I think it will be kind of rude to keep such magical recipe with just me, let me share my new poutine recipe with you and you can surprise your family. Let’s start with the ingredients we need.


Potatoes                                                                                3 lbs.

Salt and pepper                                                                    to taste

Butter                                                                                     6 tablespoon

Radishes (optional)                                                             2 cup shaved thin

Spring garlic                                                                          1 cup roughly chopped

Green peas                                                                           1 cup

Carrots                                                                                   4-5 pieces

Chives,                                                                                  ½ cup chopped

Green onion                                                                          ½ cup

Leaf parsley (optional)                                                        1 handful

Fresh cheese curds                                                             2-3 cups

American cheddar cheese                                                 6 oz

Lemons                                                                                  3 pieces


For Fries

  1. Wash and cut the potatoes into preferred thickness. Wash the cut slices and allow them to rest in cold water. It will remove the excess starch and crispier fries.
  2. Deep fry the potato slices until its golden brown and crispy.

For Gravy

  1. Heat the five tablespoon butter over medium-low flame until melted. Add flour and stir for 5-6 minutes until smooth and light-golden paste is ready.
  2. Heat milk just about to a boiling point and start adding to butter mixture 1 cup at a time, whisk until it gets smooth. Bring to a boiling point and cook for 10 minutes, keep stirring. Now, remove from heat and season with salt and pepper.

For Cheese Sauce

  1. Blend about 6 oz. of the American cheddar cheese with lemon and salt until it’s creamy. You can use water to thin if necessary.

(If you don’t have cheddar cheese you can use any other cheese for making a cheese sauce, even your favorite burger cheese can do a job.)

Final Assembling

  1. Prepare all the vegetables and keep aside
  2. Heat a pan over a low flame and add one tablespoon butter. Toss in mushrooms and cook until it starts to crisp up. Add peas and toss for around a minute. Season with salt and pepper.
  3. Take a large bowl, add fries and season it with salt and pepper. Toss vegetables, mushrooms, gravy, cheese sauce, and cheese curds

Your new version of poutine – spring vegetable poutine with mushrooms is ready to serve. Enjoy it immediately!!

About the Author:

Rosemary Kobe is a homemaker who loves to play with her two little twin-toddlers at her homes in Sydney & Melbourne. She is one of the greatest foodies in Australia experimenting with a lot of dishes at home. You can ask for any food suggestion in comments below or mail me at [rosemariikobe@gmail.com]