Red Wine with Mush­room Pou­tine with Soft-boiled Egg

StarMetro Halifax - - SPORTS - COOK­ING WITH RI­CARDO

Serves 4

In­gre­di­ents

• 2 tbsp corn­starch

• 1 can (10 oz/284 ml) con­cen­trated beef broth

• 1/2 cup (125 ml) wa­ter

• 1/2 lb (225 g) white mush­rooms, quar­tered

• 3 tbsp but­ter

• 1 red onion, thinly sliced

• 1 cup (250 ml) red wine

• 1/2 oz (15 g) dried morel mush­rooms, coarsely chopped

• 4 eggs, at room tem­per­a­ture

• 2.2 lb (1 kg) frozen French fries

• 1 cup (175 g) cheese curds or diced ched­dar

• 2 tbsp chives, chopped

• Canola oil, for fry­ing

Di­rec­tions

1. In a bowl, com­bine the corn­starch, broth and wa­ter un­til smooth.

2. In a large skil­let over high heat, brown the white mush­rooms in the but­ter. Add the onion and cook un­til translu­cent. Deglaze with the wine and let re­duce for

1 minute. Add the broth mix­ture and morel mush­rooms. Bring to a boil, stir­ring con­stantly. Sim­mer for 5 min­utes or un­til the sauce has thick­ened. Sea­son with pep­per.

3. Us­ing a spoon, gen­tly drop the eggs into a pot of sim­mer­ing wa­ter. Cook for 6 min­utes. Rinse un­der cold run­ning wa­ter. Care­fully peel the eggs and set aside.

4. Pre­heat the oil in a deep fryer to 350F (180C). Line a bak­ing sheet with pa­per tow­els.

5. Fry half of the French fries at a time un­til crisp. Drain on the pa­per tow­els and keep warm.

6. Di­vide the fries among four bowls and top with the cheese curds, sauce and chives. Place a soft-boiled egg on top of each pou­tine and care­fully cut in half.

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