Spring Vegetarian Poutine with Fresh Spring Peas, Black Trumpet Mushrooms and Dill Bechamel

Spring Vegetarian Poutine with Fresh Spring Peas, Black Trumpet Mushrooms and Dill Bechamel

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Seth Morrison, Chef/Partner, The Gallows, Boston
The National Culinary Review, June 2015


6 T. butter, divided
4 T. all-purpose flour
4 cups milk
2 t. salt
1 T. fresh dill
½ cup fresh-shucked spring peas
¾ cup black trumpet mushrooms
2 cups housemade Idaho® russet french fries
½ cup housemade cheese curds

Cheese Curds:
1 gallon whole milk
¼ cup lemon juice


1. Heat 5 T. butter over medium-low heat until melted. Add flour; stir until smooth and light-golden/sandy color, 6-7 minutes.

2. Heat milk just about to a boil. Add to butter mixture, 1 cup at a time, whisking continuously until smooth. Bring to a boil; cook 10 minutes, stirring constantly. Remove from heat. Season with salt and dill; set aside.

3. Bring small pot of water to a boil. Fill medium bowl with ice water. When water is boiling, drop peas in for 30 seconds. Strain; immediately plunge into ice water.

4. To saute pan over low heat, add remaining 1 T. butter until melts and coats bottom of pan. Toss in mushrooms; cook until lose moisture and start to barely crisp up. Add peas; toss for 1 minute until warmed. Season with salt and pepper.

5. Toss fries with salt. Plate in large bowl; top with cheese curds, peas, mushrooms and bechamel.

For cheese curds:
In large stockpot over medium heat, warm milk to 180°F, or just below boiling. Slowly mix in lemon juice, 1 T. at a time, while stirring. Remove from heat; let rest 20 minutes. (Curds and whey should separate.) Scoop out curds; put in strainer or cheesecloth stretched over large bowl until whey drains off and only curds remain.


2 servings


Main Dish, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals