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Meat and Potato Poutine with Warm Maple Mushrooms

Crispy potato puffs get buried under beef brisket, melty mozzarella, onion gravy, and green onions, because apparently fries needed a promotion. Warm maple mushrooms, spinach, shallots, and walnuts show up on the side to make the whole thing look just responsible enough.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 pound frozen potato puffs
  • 1 ½ cups pulled beef brisket
  • 4 ounces mozzarella shredded or torn into bite-size pieces
  • 1 ½ cups warm brown onion gravy
  • 2 green onions sliced
  • 2 small shallots chopped
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon sherry vinegar
  • 5 ounces baby spinach
  • ½ cup chopped walnuts

Instructions

  • Bake Potato Puffs: Spread the frozen potato puffs on a baking sheet in a single layer. Bake at 425°F for 20 to 25 minutes, or until they are hot and crisp.
  • Build the Poutine Base: Transfer the crispy potato puffs to a serving platter. Spoon the pulled beef brisket evenly over the top.
  • Add Mozzarella: Scatter the mozzarella over the brisket and potato puffs.
  • Melt the Cheese: Place the platter back in the oven for 3 to 5 minutes, just until the mozzarella softens and melts.
  • Add Gravy and Green Onions: Spoon the warm brown onion gravy over the poutine. Sprinkle the sliced green onions on top.
  • Prepare Shallots: Chop the shallots finely so they cook quickly and blend into the mushrooms.
  • Cook Mushrooms: Heat the olive oil in a skillet over medium heat. Add the chopped shallots and sliced mushrooms. Cook for 5 to 7 minutes, stirring often, until the mushrooms soften and release their moisture.
  • Make Maple Mixture: In a small mixing bowl, whisk together the maple syrup, Dijon-style mustard, and sherry vinegar until smooth.
  • Glaze Mushrooms: Pour the maple mixture into the skillet with the mushrooms. Stir and cook for about 2 minutes, until the mushrooms are coated and the glaze looks glossy.
  • Warm the Spinach: Place the baby spinach in a salad bowl. Spoon the warm maple mushrooms over the spinach and toss gently with tongs so the spinach lightly wilts.
  • Finish Salad: Sprinkle the chopped walnuts over the warm mushroom spinach salad.
  • Serve: Serve the meat and potato poutine hot with the warm maple mushroom spinach salad on the side.