Friday, 14 August 2015

Green Beans à la Poutine

This is a version of my favourite mushroom gravy, with fresh ingredients since it is summer. I served this dish at a vegetarian lunch, and it was a big hit. Not nearly so bad for you as a traditional poutine, either!  You will likely want a starch with it; boiled potatoes, rice or pasta would all be good.

I'm a little vague about the number of servings, because it will depend on whether you are serving this as a vegetarian main course, or as a side dish.

Actually, when I think about it, I could make this in the winter with frozen beans and canned tomatoes. It won't be quite as perfect, but after all we do still have to eat in the winter.

4 to 8 servings
1 hour prep time

Green Beans à la Poutine

Prepare the Beans:
500 grams (1 pound) green beans

Wash and trim the green beans, and cut them into bite sized pieces. Put them in a steamer or pot with boiling water, and begin to cook them a few minutes after the shallots and mushrooms go into the skillet. Cook for 5 to 7 minutes, until done to your liking.

Make the Gravy:
1 or 2 large shallots
200 grams (6 ounces) button mushrooms
2 cups peeled, diced fresh tomato
2 tablespoons mild vegetable oil
1 tablespoon flour
2 tablespoons nutritional yeast
1 cup water
2 tablespoons miso
1/2 teaspoon Dijon mustard

Peel and chop the shallots finely. Clean, trim, and dice the mushrooms. Blanche, peel, and chop the tomatoes.

Heat the oil in a large skillet, and gently cook the shallots and mushrooms over medium heat until soft and very slightly browned. Add the tomatoes and mix in well; continue to cook until the tomatoes begin to disintegrate.

In the meantime, put the flour and nutritional yeast in a small bowl, and mix in enough water to make a loose paste. Add the miso and mustard, and mix until the mixture is smooth. Mix in the remaining water, a little at a time to keep a smooth sauce, until it is all in.

Add the sauce to the skillet, mixing in well, and cook until the gravy thickens; just a minute or so. 

Finish the Dish:
125 grams (1/4 pound) cheese curds

Drain the cooked beans well, and add them to the pan of gravy. Let them reheat just a minute or so, then transfer them with the gravy to a serving dish, layering them with bits of cheese curd as you go. Save enough cheese curds to give a good scattering of them over the top. Serve at once.

Last year at this time I made Quinoa Salad with Eggplant & Cucumber, and Lamb Stew with Eggplant & Peppers. This year I am still waiting for my first damn eggplant. Plants look great; they are flowering like crazy... but where are the eggplants?!

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