Red Wine and Mushroom Poutine with Soft-Boiled Egg

  • Preparation 30 MIN
    Cooking 45 MIN
  • Servings 1
  • Makes 4
There are lots of fun, novelty poutines out in the world. This one is a dignified yet decadent rendition, smothered in a luscious red-wine sauce brimming with morel and button mushrooms. And yes, we #putaneggonit.


Red Wine Mushroom Sauce



Red Wine Mushroom Sauce

  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.


  1. 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.
  2. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
  3. Fry half of the French fries at a time until crisp. Drain on the paper towels and keep warm.
  4. 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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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.