Mushroom Bacon Alfredo Poutine Recipe
What’s not to love about this Mushroom Bacon Alfredo Poutine Recipe – a big glorious plate of Canadian-inspired, gravy-soaked fries. Only no gravy this time. Instead, we’re topping it with a buttery alfredo sauce, bacon and fried mushrooms.
25 Minutes Serves 6
Ingredients
- 6 slices peppered bacon, chopped
- 1 pinto nameko mushrooms
- 900g frozen french fries (or 3 large starchy potatoes, cut into fries)
- 1 cup coconut oil, for frying*
- 1 cup olive or avocado oil, for frying*
- 1/4 cup butter
- 6-8 cloves garlic, finely chopped
- 2 tbsp flour
- 600ml double cream
- 3/4 cup parmesan, grated
- sea salt and pepper, to taste
- 2 cups baby spinach, coarsely chopped
- 3 tbsp fresh chopped parsley (or basil)
Method
- In a large skillet, cook bacon until golden, add mushrooms to skillet and fry both until deep golden and crisp. Transfer to plate, set aside, wipe skillet clean.
- In a large pot, melt oils over medium-high heat. Add the fries, cooking them until they’re golden.*
- Melt the butter in a skillet over medium-high heat. Toss in the garlic, cooking until aromatic, about 1-2 minutes. Whisk in the flour, then slowly whisk in the cream.
- Add 1/2 cup parmesan, salt and pepper to taste. Toss the spinach into the mixture, heating just until the mixture begins to steam and spinach is wilted.
- Remove from heat and cover until ready to serve.
- To serve, drizzle the hot fries with alfredo, top with remaining parmesan, bacon and mushrooms. Garnish with parsley, if desired.
