Appetizer, Bounty (August - October), Dairy-Free, Egg-Free, Gluten-Free, Main Dish, Mist (November - March), Nut-Free, One Pot/ One Pan, Sheet Pan, Vegan
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Parsnip Poutine + Rich Mushroom Gravy

Platter Parsnip Poutine + Rich Mushroom Gravy on table with wine glasses and bottle of wine.

Parsnip Poutine + Rich Mushroom Gravy involves roasting quartered parsnips until partly chewy, partly crispy. A brown gravy smothers all good poutines. This one is a rich mushroom gravy redolent with shallots and herbs. Top the poutine off with Beaver Classic cheese curds, a project of Oregon State University’s College of Agricultural Sciences, or any cheese curd or melting cheese you chose.

This recipe is designed for a very special group of people who started out as neighbors and became dear friends. Ever since we moved to the 101-Mile Kitchen we gather frequently to relax, shoot the breeze, eat and drink. This recipe is a thank you to these amazing souls who have kept my heart from drooping during the last 20 months of living in an upside down world, and to the universe for putting us in each other’s paths.

Besides being funny, smart, and caring, our neighbors all enjoy cooking great food and drinking nice wine. (There might be a splash of bourbon here and there, too.) Sometimes we have a full-on meal, but most often we meet over easy noshes, charcuterie, spreads and dips, and casual dishes. I can’t wait to make this poutine for them.

Overhead closeup photo of Parsnip Poutine with Rich Mushroom Gravy.

What is the Best Pairing?

While it makes a terrific main course at its heart poutine is bar food and doesn’t need a precious pairing. I’d suggest a Southern Rhone style blend. This time I served the poutine with a very inexpensive ($13) 2017 Château Saint-Estève Cuvée Classique Corbières Rouge— a nice old world 60% Grenache- 40% Syrah blend. It is lively, with whispers of herbs and deep fruit that compliment the umami and herbal flavors in the gravy.

Quady North GSM from Oregon’s Rogue Valley and Reininger Helix SoRho from Washington are some of our favorite American GSM producers.

Of course most ales and beers are also delightful with poutine.

Making the Poutine + Gravy

Image of all the ingredients needed to make the parsnip poutine + rich mushroom gravy: parsnips, dried mushrooms, rosemary, shallot, flour, thyme, garlic, and cheese curds.

Parsnip Poutine + Rich Mushroom Gravy is another of those one-hour wonders. It takes maybe ten minutes to prep the ingredients, 16 minutes in the oven to get the parsnips on their tender and crunchy way while the mushrooms rehydrate, and another 15 or 20 minutes to make the gravy while the parsnips are finishing off. A foil-lined sheet pan, a large pan, a knife, and a bowl are the only tools used so clean-up is speedy.

Parsnips and shallots grow just about anywhere, so they should fit in to most people’s imaginary 101-mile sourcing radius. You can find dried Porcini mushrooms at many groceries and online. My favorite source is Pistol River Mushroom Farm in Southern Oregon. Dried mushrooms seem expensive until you realize that one ounce of dried mushrooms is equal to 8 ounces of fresh. The dark color of the soaking liquid becomes the intensely flavored broth for the gravy– something a fresh mushroom just can’t do.

As an aside, tuck this mushroom gravy recipe away to use in many other ways. I can’t wait to ladle it onto a split and fluffed baked potato one cold winter’s day.

Parsnip Poutine with Rich Mushroom Gravy on a platter, surrounded by wine bottle and glasses.

Parsnip Poutine + Rich Mushroom Gravy

Course: Appetizer, Main Dish
Keyword: bar food, gluten free,, parsnip recipe, poutine, rich mushroom gravy, umami, vegan option
Season: Bounty (August – October), Mist (November – March)
Dietary: Dairy-Free, Egg-Free, Nut-Free, Vegetarian
Preparation: One Pot/One Pan, Roasting
Total Time: 50 minutes
Servings: 4 to 6
Author: Pam Spettel
You'd never know there was no meat in this rich silky poutine gravy, and the crunchy, chewy roasted parsnips take it to new but familiar places. A fantastic main or "bar food" course for vegans and omnivores alike.
Print Recipe

Ingredients

  • 3 lb. parsnips
  • 2 teaspoons fresh rosemary leaves
  • extra virgin olive oil
  • 1 oz. dried porcini mushrooms, or other dried cooking mushroom
  • 12 oz. shallot, approximately 4 large peeled and sliced ½" thick
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves, plus more for garnish
  • tablespoons GF 1-for-1 flour, rice flour, or all-purpose flour
  • salt and pepper
  • ¼ lb. cheese curds, or goat cheese

Instructions

For the Parsnips

  • Preheat the oven to 400° convection and line a baking sheet with foil.
  • Trim and peel the parsnips. Quarter them lengthwise, and if they are especially thick, cut them again into eighths. Lay them out on the foil lined baking sheet, and drizzle them generously with olive oil. Toss them with your hands to evenly cover them in the olive oil, and spread them out flat at much as possible. Sprinkle them lightly with salt and black pepper. Bake for 16 minutes, and them flip them over. Reduce the oven heat to 350°. Sprinkle again with salt and pepper, and drizzle olive oil on any parts that look parched. Sprinkle the rosemary leaves over the parsnips and return to the oven for another 16-20 minutes. Check them often for doneness– the thick tops will be browned and tender, the thin ends will be well browned and somewhat crispy.

For the Mushroom Shallot Gravy

  • As soon as the parsnips are in the oven, place the dried porcini in a 4-cup measuring cup or bowl, and cover with hot tap water to the 3-cup mark. Set aside.
  • Heat enough olive oil over medium-high heat to generously cover the bottom of a sauteuse or large pan. Slide in the sliced shallots and leave without turning until the bottoms are browned. Stir, flipping them over, and again allow them to brown. After the first ten minutes add the minced garlic, thyme, and a 4-finger pinch of salt. Continue the browning process until the shallots are completely tender but not mushy, and have a good amount of browned caramelization throughout.
  • Stir in the flour, and continuously stir until the flour is well incorporated and beginning to stick to the pan. Stir for about three minutes.
  • Gradually ladle in the soaked mushrooms and their dark brown soaking liquid, stirring between ladlefuls, until it it incorporated. You will see the gravy begin to thicken immediately– stir throughout this process to avoid any lumps.
  • Stirring frequently, bring the gravy to a boil, and add some more salt. There should be about one teaspoon total in the gravy, or to taste. Add a very generous amount of black pepper to season. Allow the gravy to bubble and thicken for about 6 minutes.

Bring it All Together

  • Arrange the roasted parsnips on a large warmed platter in a spiky spoke-like fashion. Ladle the hot gravy in the center. Arrange the cheese curds over the gravy, and top with a bunch of thyme for garnish. Serve while piping hot.
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