Oven-Fry Poutine with Mushroom Gravy
Oven-Fry Poutine with Mushroom Gravy is a side dish that serves 4. One serving contains 266 calories, 8g of protein, and 10g of fat. For $1.92 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. If you have flour, broth, salt, and a few other ingredients on hand, you can make it. 1615 people have made this recipe and would make it again. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 90%, this dish is great. If you like this recipe, you might also like recipes such as Vegetarian Poutine with Mushroom Gravy, Breaded Oven-Baked Tofu with Portobello Mushroom Gravy, and Oven Roasted Beef Rump Roast with Mushroom Gravy.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
1 1/2 pounds new or baby potatoes, scrubbed and cut into quarters
1 1/2 cups reduced-sodium beef broth or mushroom broth, divided
2 tablespoons finely chopped chives
1 cup coarsely chopped cremini or white mushrooms
3 tablespoons all-purpose flour
5 teaspoons extra-virgin olive oil, divided
1/4 cup finely chopped onion
1/2 teaspoon freshly ground pepper, divided
1/4 plus 1/8 teaspoon salt, divided
1/2 cup shredded extra-sharp Cheddar cheese
Equipment:
oven
bowl
baking sheet
whisk
sauce pan
frying pan
Cooking instruction summary:
Position rack in lower third of oven; preheat to 450F.Combine potatoes, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.Whisk 1/2 cup broth and flour in a small bowl; set aside.Heat the remaining 3 teaspoons oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.
Step by step:
1. Position rack in lower third of oven; preheat to 450F.
2. Combine potatoes, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl; toss to coat.
3. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
4. Whisk 1/2 cup broth and flour in a small bowl; set aside.
5. Heat the remaining 3 teaspoons oil in a medium saucepan over medium heat.
6. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes.
7. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.
8. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more.
9. Serve the potatoes topped with the gravy.
Nutrition Information:
covered percent of daily need
