Crispy golden fries piled high, squeaky cheese curds tucked in between, and rich mushroom gravy poured over the top until everything gets warm and melty. I first tried poutine recipe at a little café in Montreal years ago, and I've been chasing that same cozy, indulgent feeling ever since. This vegetarian version brings all that comfort home with earthy mushrooms, fresh herbs, and the kind of simple ingredients you probably already have. It's easy enough for a weeknight but feels special enough to serve when friends come over.
If you're looking for more comforting dinner recipes, you'll love how this vegetarian poutine pairs beautifully with dishes like my Easy Mediterranean Potato Salad Recipe or even alongside something lighter like my Delicious Grilled Salmon Recipe or Best Enchilada Sauce Recipe .
Why You'll Love This Vegetarian Poutine Recipe
This recipe gives you restaurant-quality Poutine Recipe at home without any fuss. The mushroom gravy is rich and savory, with hints of balsamic vinegar and fresh herbs that make it taste way more complex than the simple ingredient list suggests. Using frozen fries keeps things easy and budget-friendly, so you can focus on getting that gravy just right.
The cheese curds are traditional and give you that authentic squeaky texture, but I'll share some substitutes if you can't find them. This is the kind of comfort food that works for casual weeknight dinners or when you want to impress someone with minimal effort. Plus, it's vegetarian, so everyone at the table can dig in.
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Ingredients For Poutine Recipe
These simple ingredients come together to create deeply flavored, cozy Poutine Recipe that tastes like you spent hours in the kitchen.
See Recipe Card Below This Post For Ingredient Quantities
Baby Bella mushrooms: These earthy mushrooms form the base of the gravy and add a rich, meaty flavor that makes this vegetarian version just as satisfying as traditional poutine.
Salted butter: Creates a rich base for sautéing the mushrooms and helps build the roux for the gravy.
Frozen French fries: Using thin-cut frozen fries keeps this recipe easy and gives you perfectly crispy results without the hassle of making fries from scratch.
Flour: Acts as a thickener for the gravy, creating that smooth, creamy texture that coats the fries beautifully.
Garlic: Adds aromatic depth and savory notes to the mushroom gravy.
Balsamic vinegar: Brings a subtle tang and depth that balances the richness of the butter and adds complexity to the gravy.
Fresh thyme: This herb adds an earthy, slightly floral note that pairs perfectly with mushrooms.
Fresh sage: Provides a warm, slightly peppery flavor that makes the gravy taste cozy and herby.
Vegetable broth: Forms the liquid base of the gravy. Using hot broth helps it incorporate smoothly and prevents lumps.
Cheese curds: These are the traditional cheese for poutine, and they have a unique squeaky texture that melts into gooey pockets under the hot gravy.
Fresh parsley: Adds a pop of color and a fresh, bright finish to the rich dish.
How to Make Poutine Recipe
This classic Poutine Recipe comes together in simple steps that layer flavor and texture perfectly.
Prep your ingredients: Preheat your oven according to the package directions for the frozen fries. Clean the mushrooms and dice them into bite-sized pieces, removing any tough stems so they cook evenly.
Start the mushrooms: Melt the butter in a medium sauté pan over medium heat. Add the diced mushrooms and sauté until they release their moisture and begin to turn golden brown, usually about 6 to 8 minutes. You'll smell that earthy, buttery aroma filling your kitchen.
Bake the fries: While the mushrooms cook, spread the frozen fries on baking sheets lined with parchment paper. Bake according to the package instructions until they're crispy and golden.
Make the roux: Once the mushrooms are nicely browned and softened, gradually add the flour, whisking constantly to coat the mushrooms. The mixture will look lumpy and thick at first, but don't worry, it'll smooth out soon.
Add aromatics: Stir in the minced garlic, balsamic vinegar, fresh thyme sprigs, and minced sage. Mix everything together and let it cook for about a minute until fragrant.
Build the gravy: Pour in the hot vegetable broth, whisking constantly to lift any bits of flour and mushrooms stuck to the bottom of the pan. This is where the magic happens and everything comes together.
Simmer until creamy: Keep whisking and cook the gravy on medium-low heat until it thickens into a smooth, creamy consistency, about 5 to 7 minutes. If you're not serving right away, reduce the heat to low and cover the gravy with a buttered cartouche to prevent a skin from forming.
Plate the fries: Once your fries are done and crispy, portion them out onto serving plates or into bowls.
Assemble: Scatter the cheese curds over the hot fries, then pour the hot mushroom gravy over the top. The heat from the gravy will start melting the cheese curds, creating those delicious gooey pockets.
Finish and serve: Season with a little salt and pepper to taste, and sprinkle with fresh minced parsley if you like. Serve immediately while everything is hot and melty.
Smart Substitutions
Can't find cheese curds? Use torn fresh mozzarella or halloumi cut into small cubes. They won't have that authentic squeaky texture, but they'll still melt beautifully under the hot gravy.
No fresh herbs? You can use 1 teaspoon dried thyme and 1 teaspoon dried sage instead. The flavor won't be quite as bright, but it'll still taste delicious.
Want to make it vegan? Use vegan butter and swap the cheese curds for a plant-based cheese that melts well, or try crumbled firm tofu for texture.
No balsamic vinegar? A splash of red wine or a squeeze of lemon juice will add that tangy depth the gravy needs.
Equipment For Poutine Recipe
You'll need just a few basic kitchen tools to make this classic Canadian Poutine Recipe:
- Medium sauté pan for cooking the mushroom gravy
- Whisk to keep the gravy smooth and lump-free
- Baking sheets for the fries
- Parchment paper to prevent sticking and make cleanup easier
Storage and Reheating
Storing: Keep leftover gravy in an airtight container in the fridge for up to 3 days. Store any leftover fries separately, as they'll get soggy if mixed with the gravy.
Reheating: Warm the gravy gently on the stovetop over low heat, whisking in a splash of vegetable broth if it's too thick. Reheat fries in the oven at 400°F for about 5 minutes to crisp them back up, then assemble fresh.
Freezing: The mushroom gravy freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently. Don't freeze the assembled poutine, as the fries won't survive the process.
What to Serve with Poutine Recipe
This rich, indulgent dish pairs well with lighter sides that balance the flavors:
Fresh green salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness and adds some freshness to your plate.
Pickled vegetables: Tangy pickles or pickled onions provide a bright, acidic contrast that makes each bite of poutine even better.
Roasted vegetables: Serve alongside roasted Brussels sprouts or green beans for some extra nutrition and color.
Cold beer or cider: This is casual comfort food, so grab your favorite brew and enjoy the cozy vibes.
Expert Tips
Use hot broth: Adding cold broth to your roux can cause lumps. Keep your vegetable broth hot before you add it to the pan.
Don't skip the balsamic: That little bit of vinegar adds surprising depth and keeps the gravy from tasting flat or one-dimensional.
Work quickly at the end: Poutine is best served immediately while the fries are still crispy and the gravy is hot enough to melt the cheese curds.
Season as you go: Taste your gravy before serving and adjust the salt and pepper. Vegetable broth can vary in saltiness, so you might need to add more seasoning.
Get creative with toppings: Once you've mastered this basic recipe, try adding sautéed onions, crispy bacon bits, or a fried egg on top for extra indulgence.
FAQ
What is Poutine Recipe made of?
Traditional poutine is made of three simple components: crispy French fries, cheese curds, and gravy. It originated in Quebec, Canada, and has become one of the country's most beloved comfort foods. This vegetarian version uses a rich mushroom gravy instead of the traditional beef gravy. Emma's tip: Make sure your gravy is piping hot so it melts the cheese curds properly.
What is a substitute for Poutine Recipe cheese curds?
If you can't find cheese curds, torn fresh mozzarella works great because it melts beautifully and has a mild flavor. You can also try halloumi cut into small cubes, which has a firmer texture but adds a nice salty note. In a pinch, shredded mozzarella will work, though it won't have that authentic squeaky texture. Mom always says the key is using a cheese that melts well and doesn't overpower the gravy.
What is the gravy of Poutine Recipe made of?
Traditional Poutine Recipe gravy is usually made from beef broth and drippings, but this vegetarian version uses mushrooms, butter, flour, vegetable broth, and fresh herbs like thyme and sage. The balsamic vinegar adds depth and complexity. The result is a rich, savory gravy that's just as satisfying as the classic version. Grandma would approve of how the fresh herbs make it taste homemade and special.
What do they call Poutine Recipe in the USA?
In the United States, it's still called Poutine Recipe, though it's less common than in Canada. Some American restaurants might call it "loaded fries" or "disco fries" when they serve a similar dish, but true poutine specifically uses cheese curds and gravy. It's becoming more popular at trendy restaurants and gastropubs across the U.S. Sarah jokes that Americans should just call it "the best fries ever" and be done with it.
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Pairing
These are my favorite dishes to serve with Poutine Recipe
Poutine Recipe
Ingredients
- 1 8 oz. container baby Bella mushrooms fresh mushrooms, cleaned and diced
- 4 tablespoon salted butter for sautéing mushrooms
- 26 oz. bag of thin cut frozen French fries or your preferred frozen fries
- 3 tablespoon all-purpose flour to thicken the gravy
- 3 cloves garlic minced (adds depth of flavor)
- 3 teaspoon balsamic vinegar adds richness to the gravy
- 3 sprigs fresh thyme for an herby taste
- 5 leaves fresh sage minced (adds earthiness)
- 2 cups vegetable broth hot, for deglazing and making the gravy
- 6 oz. cheese curds for melting on top of fries
- 2 tablespoon fresh parsley minced (optional garnish)
Instructions
- Preheat the oven to the temperature specified on the frozen French fries package.
- Clean the mushrooms by wiping them gently with a damp cloth, removing any tough stems, then dice into small pieces.
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In a medium sauté pan, melt the butter over medium heat. Add the mushrooms and sauté, stirring occasionally, until they release their moisture and start to brown.
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Meanwhile, spread the frozen fries out on one or two baking sheets and bake according to the package directions.
- Once the mushrooms are browned, sprinkle the flour over them, stirring it in gradually to coat the mushrooms evenly. It may look lumpy at first, but it will smooth out.
- Add the minced garlic, balsamic vinegar, thyme, and sage to the pan, stirring to combine.
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Pour in the hot vegetable broth, whisking as you deglaze the pan to lift any bits stuck to the bottom of the pan.
- Whisk the mixture together and cook on medium-low heat until the gravy thickens into a creamy consistency.
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Optional: To prevent a skin from forming, cover the gravy with a buttered parchment cartouche. If you don’t want to use a cartouche, stir in a teaspoon of water or broth to smooth out the gravy.
- Once the fries are cooked, divide them into serving portions.
- Top the fries with cheese curds, then pour the hot mushroom gravy over the top. The cheese curds will melt, creating pockets of gooey cheese.
- Add salt, pepper, and fresh parsley for garnish, if desired, and serve immediately.
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