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Sage and Mushroom Poutine with Pepper Jack Sauce
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Sage and Mushroom Poutine with Pepper Jack Sauce
Category
Appetizers
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Ingredients
- 2 tablespoons Fustini’s Sage and Wild Mushroom olive oil
- 1 small onion, minced
- 16 - 20 ounces mushrooms - mixed
- 2 garlic cloves, minced
- 3 tablespoons flour
- 2 tablespoons Fustini's Black Truffle balsamic
- 1/2 cup vegetable stock
- 1 cup milk
- 1 tablespoon rubbed sage leaves
- salt and pepper
- 2-3 cups French fries, cooked and hot
- 8 ounces of cheese curds
- Pepper Jack Sauce
- chopped chives
- 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil
- 1/4 cup onion, minced
- 1 tablespoon jalapeno, minced
- 1 garlic clove, paste
- 1 cup heavy cream
- 8 ounces Pepper Jack cheese, cubes
- pinch salt
Ingredients
Pepper Jack Sauce
Directions
- Heat oil in a medium-size skillet over moderate heat. Add onion and cook for several minutes stirring frequently. Add mushrooms and cook until all liquid has rendered and evaporated from the pan. Add garlic and cook for one minute. Add flour and stir to coat all mushrooms. Cook for several minutes, stirring constantly. Add balsamic, vegetable stock, milk, and sage and season with salt and pepper. Turn heat to low and bring to simmer. Simmer, stirring often, until thick and creamy. Do not let gravy boil hard.
- Preheat oven to 350 degrees. Place hot fries in a baking dish. Top with the cheese curds. Ladle the gravy over all and place into the hot oven. Bake until cheese has melted and all items are very hot. Remove from oven, drizzle with sauce, garnish with chives and serve immediately.
- Heat olive oil in a medium-size pot over low heat. Add onion and cook, stirring often until soft. Add jalapeno and garlic and cook one minute. Add heavy cream and bring to simmer. Once simmering, add cheese and whisk to melt. Once the cheese is melted, remove from heat and season with salt.