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