BLENDITARIAN CHALLENGE SERIES
Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into creative and fun dishes. To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of July is all about incorporating “The Blend”(mushrooms + meat) into a “Fiesta” dish. A fiesta is defined as a festival, a carnival, or an excuse for a big party or gathering. When I think of a Canadian festival, poutine is always on the list of menu items. For this reason, I am sharing a recipe for All-Canadian Poutine with a Blenditarian Twist.

All-Canadian Poutine with a Blenditarian Twist: Caramelized Pork, Mushroom and Maple Topping and All-Canadian Poutine Gravy
The Caramelized Pork, Mushroom and Maple Topping for the poutine incorporates the ‘blend’ in an All-Canadian way. It includes crispy bacon lardons and maple syrup that is used to deglaze the pan. Of course, the gravy that tops the plate is an important component of this dish, and you will find that recipe below, as well. Poutine gravy has a unique colour that is made from a combination of beef broth and chicken broth. This creates the iconic golden brown colour of poutine gravy.
All-Canadian Poutine with a Blenditarian Twist
CHEF TALK: In Canada, there are restaurants dedicated entirely to poutine and serve poutine with a large variety of toppings. I am going ‘to inspire the chef in you” to make this dish at home. I am excited to share my version of poutine – it incorporates many of my favourite Canadian ingredients into this tasty dish. Deglazing the pork mixture with maple syrup imparts a savoury note to the topping which pairs well with the mushrooms and the pork. If you have followed any of my other Blenditarian recipes, you will notice that I use Cremini mushrooms in my ‘blend’ because of their flavourful and ‘meaty taste’ when cooked with ground meat. For a gluten-free version of this dish, substitute the all-purpose flour for an all-purpose gluten-free flour blend in the roux (I use Bob’s Red Mill 1 – 1 Baking flour).

All-Canadian Poutine Ingredients
The All-Canadian Poutine Components:
- Caramelized Pork, Mushroom and Maple Topping (recipe included)
- Crispy Bacon Lardons
- Cheese Curds (purchased)
- Chopped Parsley
- Poutine Gravy (recipe included)
- French Fries (your favourite brand, prepared according to package directions)
For the Caramelized Pork, Mushroom and Maple Topping
INGREDIENTS:
Yield: 6 – 8 servings total: 485 g meat mixture (portions based on 1/2 cup (60 g) each serving)
- 3 rashers (slices) of bacon, sliced into lardons
- 1 lb. (454 g) Canadian lean ground pork
- 8 oz. (226 g) Cremini mushrooms, minced
- 1 cup white onion, finely diced (approximately 1 cup)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon wholegrain mustard
- 2 tablespoons maple syrup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley, chopped finely
- 1 teaspoon lemon juice, optional
METHOD:
- First, line up the three rashers of bacon, one on top of the other, and slice them into ¼ inch slices (known as lardons).
- In a large frying pan, place the lardons and fry until crispy. Adding a small amount of water to the frying pan will help to render the fat from the lardons and this makes caramelizing the bacon lardons quicker and easier.
- Once the lardons are crispy, remove them to a small bowl. Drain all but 1 teaspoon of bacon fat from the frying pan.
- In the same frying pan over medium heat, place the ground pork, breaking up as necessary into small pieces. Allow the pork to start caramelizing (browning). Add the mushrooms, onions and garlic to the pan. Continue to cook the mixture until the vegetables are also caramelized. This should all take approximately 30 minutes. You are adding a lot of flavour with this technique.
- Add the grainy mustard and cook for another minute. Season with salt and pepper.
- Deglaze the mixture in the pan with maple syrup and stir to coat completely with maple syrup.
- Taste the mixture and adjust the seasonings, if required. At this point, add the lemon juice, if desired.
All-Canadian Poutine Gravy
Yield: 4 cups (1 litre) gravy
For the All-Canadian Poutine Gravy:
INGREDIENTS:
- 6 tablespoons (90 g) butter
- ¼ cup (40 g) all-purpose flour or gluten-free flour
- 2 1/2 cups (575 ml) beef broth
- 1 1/4 cups (300 ml) chicken broth
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion salt
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 3 tablespoons cornstarch
- 2 tablespoons water or chicken stock
METHOD:
- Make the roux: in a 2 – 3-quart saucepan, melt the butter and add the flour. Cook, stirring with a whisk or spatula for about 5 minutes.
- Add the beef and the chicken stock, salt, pepper, onion salt, garlic powder and Worcestershire sauce and bring to a boil. Simmer for 3 minutes.
- In a small bowl, combine the cornstarch and the water. Add this to the hot gravy. Stir with a whisk or spatula until the sauce thickens, about 1 minute. CHEF TIP: To achieve the velvety gravy/sauces that you will find in any higher-end restaurant, strain the gravy using a fine-meshed strainer.
- Keep warm or make-ahead, refrigerate and re-warm the gravy when needed. Utilize the All-Canadian Poutine Gravy within 3 days. It goes well with almost everything!
This recipe has been adapted from Canada’s Favourite Recipes (circa 2012) and Seasons and Suppers
Assembly of the All-Canadian Poutine:
- Before poutine assembly, you will need to have the components ready and warm (i.e. gravy should be hot; the bacon lardons warm and crispy in a small bowl; the French fries prepared and seasoned according to manufacturers directions (approximately 4 oz. (115 g) per person; one batch of Caramelized Pork, Mushroom and Maple Topping; the cheese curds in a small bowl; and the chopped parsley for garnish.
- Serve the poutine individually or family style on a platter by plating in this order: a layer of seasoned French fries; top with a portion of Caramelized Pork, Mushroom and Maple topping; then cheese curds, and drizzle with plenty of All-Canadian gravy. Sprinkle with bacon lardons and garnish with parsley. Serve hot! Enjoy!
You Might Also Enjoy:
My Mom’s Famous French Canadian Tourtiere
Maple – A Timeless Canadian Tradition
Potlatch Salmon – A Canadian Cooking Technique
Bannock – A Canadian Fry Bread
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Favourite Kitchen Tools – The Simple Spatula
- Caramelizing
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All-Canadian Poutine with a Blenditarian Twist: The Caramelized Pork, Mushroom and Maple Topping
Prep
Cook
Total
Yield 6 - 8 Servings
I am going ‘to inspire the chef in you” to make All-Canadian Poutine at home. I am excited to share my version of poutine – it incorporates many of my favourite Canadian ingredients into this tasty dish. You will learn how to make Caramelized Pork, Mushroom and Maple Topping. Please note that the All-Canadian Poutine Gravy is posted separately. Please refer to the original post. The Urb'n'Spice Chef
Ingredients
FOR THE CARAMELIZED PORK, MUSHROOM AND MAPLE TOPPING
INGREDIENTS:
Yield: 6 – 8 servings total: 485 g meat mixture (portions based on 1/2 cup (60 g) each serving)
- 3 rashers (slices) of bacon, sliced into lardons
- 1 lb. (454 g) Canadian lean ground pork
- 8 oz. (226 g) Cremini mushrooms, minced
- 1 cup white onion, finely diced (approximately 1 cup)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon wholegrain mustard
- 2 tablespoons maple syrup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley, chopped finely
- 1 teaspoon lemon juice, optional
Instructions
- First, line up the three rashers of bacon, one on top of the other, and slice them into ¼ inch slices (known as lardons).
- In a large frying pan, place the lardons and fry until crispy. Adding a small amount of water to the frying pan will help to render the fat from the lardons and this makes caramelizing the bacon lardons quicker and easier.
- Once the lardons are crispy, remove them to a small bowl. Drain all but 1 teaspoon of bacon fat from the frying pan.
- In the same frying pan over medium heat, place the ground pork, breaking up as necessary into small pieces. Allow the pork to start caramelizing (browning). Add the mushrooms, onions and garlic to the pan. Continue to cook the mixture until the vegetables are also caramelized. This should all take approximately 30 minutes. You are adding a lot of flavour with this technique.
- Add the grainy mustard and cook for another minute. Season with salt and pepper.
- Deglaze the mixture in the pan with maple syrup and stir to coat completely with maple syrup.
- Taste the mixture and adjust the seasonings, if required. At this point, add the lemon juice, if desired.
Assembly of the All-Canadian Poutine:
- Before poutine assembly, you will need to have the components ready and warm (i.e. gravy should be hot; the bacon lardons warm and crispy in a small bowl; the French fries prepared and seasoned according to manufacturers directions (approximately 4 oz. (115 g) per person; one batch of Caramelized Pork, Mushroom and Maple Topping; the cheese curds in a small bowl; and the chopped parsley for garnish.
- Serve the poutine individually or family style on a platter by plating in this order: a layer of seasoned French fries; top with a portion of Caramelized Pork, Mushroom and Maple topping; then cheese curds, and drizzle with plenty of All-Canadian gravy. Sprinkle with bacon lardons and garnish with parsley. Serve hot! Enjoy!
Notes
There are a few components in this recipe. This recipe shows you how to make the topping for the poutine. The gravy is posted separately. For the All-Canadian Poutine Gravy, please see the original post.
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Courses Lunch; Dinner
Cuisine Canadian; American
All-Canadian Poutine Gravy
Prep
Cook
Total
Yield 1 litre gravy
The gravy that tops the All-Canadian Poutine is an important component. Poutine gravy has a unique colour that is made from a combination of beef broth and chicken broth. This creates the iconic golden brown colour of poutine gravy.
Ingredients
- 6 tablespoons (90 g) butter
- ¼ cup (40 g) all-purpose flour or gluten-free flour
- 20 oz. (575 ml) beef broth
- 10 oz. (300 ml) chicken broth
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion salt
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 3 tablespoons cornstarch
- 2 tablespoons water or chicken stock
Instructions
- Make the roux: in a 2 – 3-quart saucepan, melt the butter and add the flour. Cook, stirring with a whisk or spatula for about 5 minutes.
- Add the beef and the chicken stock, salt, pepper, onion salt, garlic powder and Worcestershire sauce and bring to a boil. Simmer for 3 minutes.
- In a small bowl, combine the cornstarch and the water. Add this to the hot gravy. Stir with a whisk or spatula until the sauce thickens, about 1 minute. CHEF TIP: To achieve the velvety gravy/sauces that you will find in any higher-end restaurant, strain the gravy using a fine-meshed strainer.
- Keep warm or make-ahead, refrigerate and re-warm the gravy when needed. Utilize the All-Canadian Poutine Gravy within 3 days. It goes well with almost everything!
Notes
Courses Lunch; Dinner
Cuisine Canadian; American
If you try my recipe for All Canadian Poutine with a Blenditarian Twist, please leave me a comment below with your feedback.
You can find me on social media (links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urb’n’Spice Chef
Follow me on Social Media
Blog | Twitter | Facebook | Pinterest | Instagram
Did you Make my Recipe?
Tag me @urbnspice on Instagram and hashtag #urbnspice
Sources:
The Canadian Living Cookbook, copyright 1987
Wikipedia – Poutine
History of Poutine
At the risk of sounding un-Canadian, I’m going to admit publicly that I have never had poutine! However, with your healthier twist on this recipe, I’m convinced to try it!
Thanks so much for your comments, Elaine! Although Poutine it is an indulgent treat saved for special occasions and celebrations, it is considered a Canadian speciality, and one that you must try at least once! I look forward to one day hearing from you about your first poutine experience. 🙂
Whaaaaaaaaaat! Oh my gosh. Yes! I need this ASAP. Making my shopping list as I type this! Thank you for sharing this recipe. 🙂
You are funny! I want to know what you think if you make this version of poutine, Jo! It is delicious! I think you will like it 🙂
My wife has been having some serious pregnancy cravings lately, and poutine has made the list this time around, (last baby it was ‘juicy chips’…yea I know), anyways, I think this may be the recipe to satisfy that poutine craving of hers!
That is so cute to hear about your wife’s cravings, Markus! (I am curious what ‘juicy chips’ are 🙂 I think you will both like this poutine recipe. Let me know if you make them and if it satisfies her cravings.