“Canadian” Poutine with Mushrooms & Bacon
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Make the most Canadian poutine ever with this “Canadian” Canadian Poutine! A classic beef gravy with mushrooms added topped over deep fried curly fries, finished with cheese curds and crispy bacon bits. Perfect for Canada Day!
Happy Canada Day!
Yes, this recipe is out right in time for Canada Day! If you’re not Canadian, then let me tell you that poutine is an essential part of the Canadian diet! I fell in love with poutine not too long after arriving to Canada, and I’ve turned back ever since!
What makes this poutine ultra Canadian? Well, read on to find out more! We’re taking the classic poutine up a notch with a touch of mushrooms and bacon, paired with crispy deep fried curly fries. I’ll walk you through all the steps to make this epic poutine for Canada Day or for any special occasion where you want to celebrate Canada!
Furthermore, this recipe is super special because this is Day One of my #funfries collaboration on YouTube! If you have a YouTube channel, or just want a reason to cook up French fries this month of July, I encourage you to be a part of the #funfries collaboration! On YouTube specifically, throughout the month of July, I’m encouraging all YouTube cooks to share as many fries recipes as they want! Fries are one of my favourite foods and they’re perfect for summer to be a part of poutine or burgers!
If you want to learn more about how a theme can give you ideas to plan your meals and spark some fantastic creativity in the kitchen, then be sure to check out my 5 Tips To Make Cooking Fun! free guide! All you have do to get it is to sign up for my newsletter, and you’ll also receive my one-month Live to Cook challenge! You can totally make some fries that are part of that challenge! I really want to see what you’ll make, so be sure to tag me on Instagram for me to see your awesome French fries!
There is a lot going on here so if you want to follow along, then check out the video at the bottom of this post. If you’re not already, please subscribe to my YouTube channel and hit the bell button so you’re notified when the video recipes are live! I’m a visual learner, so I find a video recipe helps brings all the concepts together, and I can pause and resume as the steps go on. I want you set up for success with all my recipes, so I’m happy to make them. Let’s get cooking!
What is poutine?
Poutine is an iconic Canadian dish, and the Canadians sure are proud of it. I’d describe poutine as an elevated cheese fries with gravy. While I do have a recipe for Ultimate Mozzarella Cheesy Fries, poutine isn’t the same as "just” cheese fries. Poutine is a work of art in its own league, and Americans claiming that their cheese fries is poutine is a sin to me!
You need three core components for poutine:
Cheese curds
Gravy
Fries
It sounds simple but foreigners tend to mess it up for some reason! Why do Americans mess up poutine? Let me know in the comments why they just can’t seem to get it right! Maybe I’ll make a debate about it!
Where Did Poutine Originate From?
Poutine originated from the province of Quebec in the 1950s. In English, it literally translates to “a mess.” There are different pronunciations for this word, but some people say “pouts-in” or “poo-teen.” The Quebecois say “poo-tin,” and that’s the way I say it!
Poutine takes Canada by storm. Every block you go in downtown Ottawa you’ll probably find a food truck selling poutine. Restaurants of all types, including shawarma shops, will sell some kind of poutine. The classic poutine has those three components I listed earlier, and there are a ton of fusions now. I’ve eaten pulled pork poutine, Philly cheesesteak poutine, grilled cheese poutine, buffalo chicken poutine, Donair poutine, taco poutine, burger poutine… Yeah, I’ve been around the globe with poutines! You can basically top a poutine however you want nowadays! This recipe will be another fusion - well, kind of! Read on to find out! By the way, be sure to comment below what poutine recipe you want me to make next! I have so many that I’d like to try myself!
why make this canadian canadian poutine?
So you may be wondering why I’m calling this poutine recipe a “Canadian” Canadian Poutine. Yes, poutine is Canadian! With that logic, all poutines are Canadian. However, if you look at a menu in Canada, pizzas, burgers, and fries called “the Canadian” always have mushrooms and bacon. Why? I don’t know to be honest! Was it originally Canadian bacon? Mushrooms aren’t Canadian as far as I know. Somehow the bacon and mushroom combo became a Canadian thing, so yeah, that’s what we’re going to do here! This recipe is being published on Canada Day, and of course the most Canadian poutine is the classic one, but because I’ve already shared that recipe, I had to one-up myself! If you want to be super Canadian, then this poutine recipe is totally for you!
This “Canadian” Canadian Poutine recipe will give you the blueprint to the perfect poutine with extra Canadian goodness. We’ll discuss:
Fries: I’m also going to be making my poutine with curly fries. I’ll discuss how to make the crispy curly fries briefly here, but if you want more details on making the best deep fried curly fries at home, check out my recipe here!
Gravy: I’m going to make the classic beef gravy with a touch of mushrooms.
Cheese: Top with cheese curds, and what to do if you can’t find them!
Bacon: How to make the bacon that’ll be the extra topping for our ultra Canadian-style poutine.
WHat potatoes should I use for The curly fries?
Yukon gold yellow potatoes are always my go-to when making fries of any kind. You could use russet potatoes if you want - and they tend to be commonly used in making French fries - but I find they’re not as creamy and delicious as Yukon gold potatoes. Other recipe blogs state that Russet potatoes hold their shape better when frying whereas Yukon gold get mushy, but I’ve never had that experience when deep frying Yukon gold potatoes. They’re probably frying them wrong :)
What mushrooms should I use for Poutine Gravy?
I’m just using cremini button mushrooms, my favourite kind. Portobello mushrooms will also go great, or use a combination of mushrooms.
What Bacon Do I Use For Canadian Poutine?
I’m using maple bacon, my favourite kind. Feel free to use your favourite kind of bacon, thick cut, Canadian bacon or even pancetta will go great.
What oil should I fry my Curly Fries in?
I'll be using vegetable oil for deep frying. You want to use any neutral oil that has a high smoke point. Other alternatives I recommend are peanut oil, ghee, canola oil or grape seed oil. Coconut oil is a decent option, but keep in mind that it will affect the taste of your fries.
What are Cheese curds?
Cheese curds are also called “squeaky cheese.” If you’ve never had a cheese curd and try it for the first time, you’ll see that they are actually squeaky! It’s iconic! These little guys are a must for poutine, and don’t let anyone tell you otherwise!
Cheese curds are exactly that - they are the result of the separation of cream from the whey in making milk, similar to chenna in Indian cooking. The solidification of the cheese results in cheese curds, or you press that cream into molds and age it to make blocks of cheese! In Indian cooking, you either get chenna, or press and mold the cream to turn it into paneer!
Where Can I buy Cheese Curds?
In Canada, you can find cheese curds at pretty much all grocery stores, and even at the pharmacy! You’ll find cheese curds with other semi-hard cheeses at the grocery store. If you’re not in Canada, it may be a little harder to find, but I’ve read from American bloggers that Whole Foods has cheese curds. Cheese curds are available in yellow and white cheddar, though I’m not sure why they’re in yellow cheddar since a poutine is almost never served with those. We’ll be using white cheese curds here. You could also try to look at cheese factories to get cheese curds.
What’s a substitute for cheese curds - I have no luck finding them!
If you’re really in a pickle, then I recommend you use a block of part-skim mozzarella cheese. Then, cut your block into little cubes. You don’t want your mozzarella shredded or else it’ll melt into the gravy, and technically a proper poutine isn’t supposed to have the cheese curds molten (though I do like them molten!).
Ingredients for “Canadian” Canadian Poutine
Let’s break down the ingredients we’ll need for our poutine. The full ingredient list with measurements can be found in the PRINTABLE RECIPE CARD at the bottom of this post! You can save the recipe for later, and the recipe can be scaled based on how many poutine portions you’re making. You can cook for a crowd or just enjoy this yourself!
For the Beef Gravy
Mushrooms
Butter
Water
For the fries
Yellow potatoes
Vegetable oil, for frying
For topping
Cheese curds
Bacon bits
How to Make a great “Canadian” Canadian poutine
How to Make the Fries
Wash and scrub the potatoes. Cut one edge of the potato so it is flat. Attach the flat side of the potato to the spokes of the spiralizer and secure the potato. Turn the spiralizer to create the spirals. You can do a continuous spiral to create long spirals or shorter ones to create small ones. Alternatively, use a knife to adjust the length as desired.
Soak the potatoes in cold water for at least 15-20 minutes.
Grab a large bowl and create the batter by whisking flour, cayenne pepper, garlic powder, onion powder, salt and pepper together. Then add water, little bit at a time and whisk until you have a thick, pourable smooth batter.
Heat the oil for frying in a large wok or pot - aim for a temperature between 375 F and 400 F on medium heat.
Drain the fries and then pat them dry. Prepare a large baking sheet with parchment paper. Dip each curly fry and dip in the batter. Let any excess drip away and then place this battered portion on the baking sheet. Repeat the same with the remaining fries.
Once the oil is hot, add the battered fries to the oil and fry until they are golden brown crispy outside and soft inside. This can take between 8-15 minutes, depending on the level of doneness you desire.
How to Make the Gravy
Heat a saucepan on medium heat and add butter. Add the mushrooms and a pinch of salt. Saute until the mushrooms have released most of their water.
Add flour and mix well and cook out the roux, until the rawness of the flour is cooked out.
Add beef stock, 1/4-1/2 Cup at a time and whisk until you have added all the stock.
Add 1-2 splashes of Worcestershire sauce and bring the gravy up to a simmer and cook until reduced by half in volume.
Once the stock has reduced by half, season with salt and pepper. Prepare corn starch slurry by whisking together cornstarch with water.
Add slurry to the gravy and mix well.
Simmer until the gravy has thickened enough to coat the back of a spoon and set aside until fries are ready.
Bring the gravy back up to heat before serving and adjust consistency with water if required.
How to Assemble the Poutine
While the fries are soaking and the gravy is simmering, add bacon strips to a cold pan. Turn on the heat to medium and cook the bacon, turning as needed until most of the fat is rendered.
Once the bacon is crispy, chop it up roughly and set aside for later.
Add a layer of curly fries to a large platter/serving bowl and then add a layer of cheese curds. Pour hot gravy over the fries and cheese curds.
Repeat the same until you have the desired portion size, top with bacon and serve immediately.
Tips for The best Canadian poutine
DO NOT SEASON the curly fries!! The seasoning from the gravy will help season the fries, anything extra will risk too much salt in the dish.
Use reduced salt/no salt broth to allow you to control the amount of salt and seasoning in the gravy
Taste the gravy at every stage and be careful not to over season. As the gravy reduces, the seasoning will become more concentrated.
Use a fork and knife and enjoy the curls in the curly fry poutine.
Can I use regular French fries for this canadian canadian poutine?
Yes of course! I just LOVE the curly fries here, and they’ve become my new obsession! I’m not gonna lie, I think they’re blowing regular fries out of the water. Gasp!! Can you believe it? But if you don’t wanna do the curly fries, then totally make regular French fries. I have a tutorial for any method you’d like to use!
Then all you have to do is make the gravy and bacon as I do and assemble! Let me know how this combination goes with the various styles of French Fries! You can also use frozen fries if desired.
How to prepare canadian poutine in advance
I wouldn’t recommend you make poutine in advance at all. Your gravy will get thick and gross, the fries will get soggy, and it’ll be cold and weird. Please don’t try to make this in advance!
HOWEVER you can get some prep out of the way so you’re ready to rock and roll! Here are some time-saving tips so that you can make poutine quickly for a crowd or a fast meal.
Spiralize and soak the fries till you’re ready to fry.
You can make the mushroom beef gravy in advance. You can keep it in the fridge for about a week if stored in an airtight container. However, keep in mind that it will become lumpy. You can get rid of the lumps by adding a bit more broth or water to thin it out, while reheating in a pot over the stove.
Deep fry the fries in advance, and store them in an airtight container. When ready to serve, reheat them in the oven or air fryer
Cook the bacon and chop it up, storing it an airtight container then topping when ready
Serving suggestions for canadian canadian poutine
Poutine is totally a great meal on its own, but if you want to make less and serve it as a side dish, then go for it! Here are some ideas to have a complete meal with poutine:
Loved this poutine recipe? Check out my other french fry recipes!
More Delicious Potato Recipes
Watch How to Make “Canadian” Poutine with Mushrooms & Bacon Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
“Canadian” Poutine with Mushrooms & Bacon
Ingredients
- 2 1/2 - 3 Cups beef broth
- 2 Tbsp butter
- Cremini mushrooms, diced
- 1 Tbsp all-purpose flour
- 1 tsp Better than Bouillon beef base
- 1-2 splashes Worcestershire sauce
- 1 tsp Cornstarch + water as needed
- salt and pepper, to taste
- 1 large Yukon gold potato (1 pound)
- Canola/Vegetable oil, for frying
- 3/4 Cup flour
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- Water, as needed
- Equipment: Spiralizer required
- Cheese curds to taste
- 3 slices of bacon
Instructions
- Wash and scrub the potatoes. Cut one edge of the potato so it is flat. Attach the flat side of the potato to the spokes of the spiralizer and secure the potato. Turn the spiralizer to create the spirals. You can do a continuous spiral to create long spirals or shorter ones to create small ones. Alternatively, use a knife to adjust the length as desired.
- Soak the potatoes in cold water for at least 15-20 minutes.
- Grab a large bowl and create the batter by whisking flour, cayenne pepper, garlic powder, onion powder, salt and pepper together. Then add water, little bit at a time and whisk until you have a thick, pourable smooth batter.
- Heat the oil for frying in a large wok or pot - aim for a temperature between 375 F and 400 F on medium heat.
- Drain the fries and then pat them dry. Prepare a large baking sheet with parchment paper. Dip each curly fry and dip in the batter. Let any excess drip away and then place this battered portion on the baking sheet. Repeat the same with the remaining fries.
- Once the oil is hot, add the battered fries to the oil and fry until they are golden brown crispy outside and soft inside. This can take between 8-15 minutes, depending on the level of doneness you desire.
- Heat a saucepan on medium heat and add butter. Add the mushrooms and a pinch of salt. Saute until the mushrooms have released most of their water.
- Add flour and mix well and cook out the roux, until the rawness of the flour is cooked out.
- Add beef stock, 1/4-1/2 Cup at a time and whisk until you have added all the stock.
- Add 1-2 splashes of Worcestershire sauce and bring the gravy up to a simmer and cook until reduced by half in volume.
- Once the stock has reduced by half, season with salt and pepper. Prepare corn starch slurry by whisking together cornstarch with water.
- Add slurry to the gravy and mix well.
- Simmer until the gravy has thickened enough to coat the back of a spoon and set aside until fries are ready.
- Bring the gravy back up to heat before serving and adjust consistency with water if required.
- While the fries are soaking and the gravy is simmering, add bacon strips to a cold pan. Turn on the heat to medium and cook the bacon, turning as needed until most of the fat is rendered.
- Once the bacon is crispy, chop it up roughly and set aside for later.
- Add a layer of curly fries to a large platter/serving bowl and then add a layer of cheese curds. Pour hot gravy over the fries and cheese curds.
- Repeat the same until you have the desired portion size, top with bacon and serve immediately.
Nutrition info is an estimate.
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