Portobello Poutine

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Ingredients

Caramelized Onions and Gravy
1 tablespoon Vegetable oil
½ cup Onions, sliced
16 ounces Vegetable broth
2 ounces RC Fine Foods Vegan Demi-Glaze Brown Sauce Mix

Nacho Cheese
1 pint White potatoes, peeled
1/3 cup Vegetable oil
1 cup Carrots, peeled
½ cup Reserved liquid
1 tablespoon Lemon juice
½ cup Nutritional yeast
1 teaspoon Salt
½ teaspoon Garlic powder
½ teaspoon Onion powder
pinch Cayenne pepper

Portobello mushroom
2 teaspoons Vegetable oil
6 Portobello mushrooms, cleaned, gills removed
3 pounds French fries
1 teaspoon Salt
1 teaspoon Black pepper

Garnish
1 ½ cups Tomatoes, diced
¾ cup Green onions, sliced thinly

Preparation

Caramelized Onions and Gravy
1. Heat vegetable oil over medium heat in a medium saucepan until hot. Add onions, turn heat to low, cover, and cook until onions are caramelized; about 10-20 minutes.
2. When onions are cooked, add 8 ounces of vegetable broth to the pan, along with 1 ounces of RC Fine Foods gluten-free vegan demi-glaze brown sauce mix, or alternatively, use 4 ounces vegan demi from sub-recipe. Stir constantly with a whisk over medium-low heat until sauce thickens. Thin with water if it gets too thick. Set aside.

Nacho Cheese
3. Peel carrots and potatoes, chop into medium chunks, cover with water, add 1 teaspoon salt, Boil until tender; about 20 minutes. When done, drain and reserve liquid. Put all nacho cheese ingredients in a blender and blend until smooth. If cheese is too thick, add a little of the reserved liquid. Taste and add ½ teaspoon salt, if necessary. Set aside.

Portobello
4. Heat grill to medium heat.
5. Add vegetable oil, salt, and pepper to a small bowl. Brush mushrooms with oil mixture and place cap-side down on heated grill to mark. Cook approximately 3 minutes, then turn 90 degrees (1/4 turn) and cook for another 3 minutes to mark cap with crosshatch grill marks.
6. Flip mushroom cap-side up, and cook for another 5-10 minutes, until moisture has leached out, and mushroom is softened and cooked through.

French Fries
7. Cook according to package

Serving information

For service, plate 6 ounces of French Fries. Spoon 3 tablespoon onion gravy over. Drizzle 2 tablespoon of cheese sauce over the dish, and cut Portobello mushroom into 1” wide strips, use half of a Portobello per serving, and fan out over potatoes with gravy. Garnish with 2 tablespoon chopped tomatoes and 1 tablespoon green onions.

Nutrition ingredients

Calories: 495 Total Fat: 26g Saturated Fat: 3g Monounsaturated Fat: 13g Polyunsaturated Fat: 7g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 57g Fiber: 8g Total Sugars: 4g Protein: 10g Sodium: 930mg Vitamin A: 104μg Vitamin C: 17mg Calcium: 34mg Iron: 2.5mg Folate: 58μg