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Drunken Mushroom Poutine

Drunken Mushroom Poutine

Feeling a little tipsy? It might be the mushrooms. We “drown” thick slices of mushrooms in a mixture of white wine and sour cream and throw them on with a little Swiss nightcap for good measure.


  • ½ lb Bountiful Harvest® crinkle cut French fries
  • 2 Tbsp Villa Frizzoni® canola oil
  • ½ lb Good Roots® portabella mushrooms, thinly sliced
  • 1 tsp Culinary Secrets® dried tarragon
  • 1 tsp Culinary Secrets® dried thyme
  • 1 tsp Culinary Secrets® dried sweet basil
  • ½ tsp Culinary Secrets® dried rosemary
  • ¼ c Katy’s Kitchens® sherry cooking wine
  • 16 oz Fair Meadow® sour cream
  • ¼ c shredded Swiss cheese


  1. Bake French fries according to package directions.
  2. Heat 2 Tbsp oil in a large frying pan over medium high heat. Add sliced mushrooms and season with tarragon, thyme, sweet basil, and rosemary leaves.
  3. Add sherry cooking wine and cook until mushrooms are soft.
  4. Reduce heat to low and add sour cream. Cook until temperature of 135°F has been reached. Stir until well combined.
  5. Top with shredded Swiss cheese. Serve over French fries.

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