Sautéed Wild Mushroom and Leek Poutine with Cheese Curds

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Québec-inspired twist on classic poutine featuring sautéed wild mushrooms and leeks atop crispy fries, smothered in rich gravy and fresh cheese curds. This French-inspired comfort-food recipe, ready in about 45 minutes, pairs russet potatoes, wild mushrooms mix, leek for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 French cuisine 610 cal/serving

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Ingredients

4 large, cut into 1/2-inch fries russet potatoes
8 oz, cleaned and sliced wild mushrooms mix
1 medium, white and light green parts sliced leek
3 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups beef broth
1 cup cheese curds
for frying vegetable oil
2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Heat vegetable oil in a deep fryer or large pot to 350°F. Fry 4 large russet potatoes cut into 1/2-inch fries in batches for 4-5 minutes until golden and crispy. Drain on paper towels and season immediately with 1 tsp salt.
Step 2: In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add 1 medium sliced leek and 8 oz sliced wild mushrooms. Sauté for 8-10 minutes until softened and golden, seasoning with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Sprinkle 2 tbsp all-purpose flour over the mushrooms and leek, stirring constantly for 2 minutes to form a roux.
Step 4: Gradually whisk in 2 cups beef broth, cooking over medium heat for 5-7 minutes until the gravy thickens and coats the back of a spoon.
Step 5: Place the fries on a serving platter, scatter 1 cup cheese curds evenly over them, then ladle the hot mushroom and leek gravy on top. Serve immediately to enjoy the cheese melting into the warm sauce.