Recipes
Watch the full recipe on Instagram: Mushroom Poutine Video
Mushroom Poutine with Homemade Gravy
There's nothing quite like the comfort of crispy fries smothered in rich gravy and melty cheese curds. This mushroom poutine takes the classic Canadian dish to the next level with roasted mushrooms that add an earthy, umami-packed twist. Whether you're looking for the ultimate comfort food or want to impress guests with a hearty, indulgent dish, this recipe delivers.
Ingredients
For the Gravy:
- 4 cups (32 oz) stock
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce
- 1 packet gelatin
For the Poutine:
- 1/2 lb mushrooms, sliced
- 3 lb potatoes, cut into fries
- 8-12 oz string cheese or cheese curds
- Butter (for roasting mushrooms)
Instructions
1. Make the Gravy
Start by building deep, rich flavor in your gravy. In a saucepan over medium heat, briefly sauté the tomato paste to caramelize it and bring out its sweetness. Add the stock and stir the bottom of the pan vigorously for 30 seconds to incorporate all those flavorful bits.
Once the mixture comes to a boil, add the soy sauce and gelatin. Reduce the heat and let it simmer for 1-2 hours until it reduces to about 1/6 of its original volume. You're looking for a thick, glossy gravy that coats the back of a spoon.
2. Roast the Mushrooms
Preheat your oven to 425-450°F. Slice the mushrooms and toss them with butter in an oven-safe pan. Roast for 20-25 minutes, pulling them out halfway through to give them a good stir. When they're done, they should be golden and crispy. Let them rest in the pan until they reach room temperature.
3. Bake the Fries
Slice your potatoes into fries and arrange them on a baking sheet. Bake at 450°F for 60-80 minutes, flipping them once or twice about halfway through. You want them golden, crispy, and perfectly cooked through.
4. Prepare the Cheese
If you're using string cheese, slice it into bite-sized pieces. For an extra melty touch, give the string cheese a brief boil before assembling. If you're lucky enough to have real cheese curds, simply remove them from the bag—they're ready to go!
5. Assemble Your Poutine
Grab a cast iron skillet (or your favorite serving dish) and layer the crispy fries on the bottom. Top with your cheese, then ladle the hot gravy generously over everything. The heat will melt the cheese into gooey perfection. Finish with a generous topping of crispy roasted mushrooms.
6. Enjoy!
Dig in while it's hot and enjoy the perfect combination of crispy, creamy, savory, and rich. This is comfort food at its finest. 😉
Pro Tips:
- Don't skip the gelatin in the gravy—it gives it that restaurant-quality body and shine
- The longer you reduce the gravy, the more intense the flavor
- Fresh cheese curds are traditional, but string cheese works great in a pinch
- Serve immediately for the best texture contrast between crispy fries and melty cheese
Watch the full recipe on Instagram: Lion's Mane Mushroom Chili Oil Video
Lion's Mane Mushroom Chili Oil
Still eating hard boiled eggs the old way? It's time to upgrade. If you've always been a hot sauce person, this mushroom chili oil is about to become your new obsession. Put the black pepper away—you have 5 minutes to make your next month of eggs absolutely bomb.
This is how you make flavor bombs with low effort and recipes anyone can do at home. Lion's Mane mushrooms bring an incredible umami depth to chili oil, creating a condiment that transforms everything it touches. You'll know it's ready when you go, mmmmm.
Ingredients
- 1/2 lb Lion's Mane mushrooms
- 7-8 oz chili oil (store-bought or homemade)
- Sesame oil
Instructions
1. Prep Your Mushrooms
Pull apart your Lion's Mane mushrooms into small, bite-sized pieces. The texture of Lion's Mane is perfect for this—it shreds easily and crisps up beautifully.
2. Heat the Sesame Oil
Add sesame oil to a pan over low-medium heat. Let it heat for about 1 minute until it's shimmering and fragrant.
3. Cook the Mushrooms
Add your pulled-apart Lion's Mane pieces to the pan. Cook for 12-15 minutes on low-medium heat, stirring occasionally. You're looking for them to caramelize and turn a deep golden brown. This is where all the magic happens—the mushrooms develop a crispy texture and concentrated umami flavor.
4. Cool and Combine
Once the mushrooms are perfectly caramelized, remove the pan from heat and let them cool for 2-3 minutes. This prevents the chili oil from getting too hot and losing its flavor.
Add the cooled mushrooms to your chili oil and stir well to combine.
5. Enjoy!
That's it! Your mushroom chili oil is ready to transform everything in your kitchen. Spoon it over hard boiled eggs, noodles, veggies, meats, fried rice, or anything else that needs a flavor upgrade.
Pro Tips:
- Store in an airtight jar in the fridge—it keeps for weeks
- The longer it sits, the more the flavors meld together
- Use it as a finishing oil for maximum impact
- Don't skip the caramelization step—that's where the depth of flavor comes from
- Make a double batch—you'll go through it faster than you think
Serving Suggestions:
- Hard boiled eggs (obviously!)
- Ramen or noodle bowls
- Stir-fried vegetables
- Fried rice
- Grilled meats
- Avocado toast
- Dumplings
Watch the full recipe on Instagram: Seared Scallops with Mushroom Ravioli Video
Seared Scallops with Mushroom Ravioli
Scallop lovers rejoice 😊. This is an easy AF recipe for a leveled-up weeknight dinner or a special date night where time is of the essence.
When you start to look at things with no waste in mind, you start to see how many ways you can use one ingredient. One Blue Oyster block led to poutine, fried rice, and now a date night pasta. Look at ingredients as inspiration, not a cage to stay within. Stay eating good fam.
Ingredients
- Scallops
- Mushroom ravioli
- Roasted mushroom butter
- 1 shallot, minced
- White wine
- 1 lemon (juice and zest for garnish)
- Stock
- Fresh thyme
Instructions
1. Prep and Boil
Get your water boiling for the ravioli. You'll be multitasking here, so have everything ready to go.
2. Sear the Scallops
Pat your scallops dry and sear them in a hot pan until they develop a beautiful golden crust on each side. While the scallops are searing, toss your ravioli into the boiling water and cook according to package directions.
3. Start the Sauce
Once your scallops are perfectly seared, remove them from the pan and set aside. In the same pan, add your minced shallot and cook for 2-3 minutes until softened and fragrant.
4. Build the Flavor
Add a bunch of fresh thyme (keep it whole for easy removal later), then deglaze the pan with white wine. Add lemon juice and stock, letting everything cook together for 3-5 minutes until the sauce thickens up a bit.
For extra credit, add about 2 oz of the starchy pasta water from your boiling ravioli—this helps the sauce cling beautifully to the pasta.
5. Finish the Sauce
Once the sauce reaches a nice consistency, cut the heat. Add your roasted mushroom butter and stir until it melts into the sauce, creating a rich, velvety finish. Remove the thyme bunch.
6. Plate and Serve
Arrange your cooked ravioli on plates, spoon the luxurious sauce over the top, and place the seared scallops on top. Garnish with fresh lemon zest and a sprig of fresh thyme. 🙌
Pro Tips:
- Pat scallops completely dry before searing for the best crust
- Don't move the scallops around in the pan—let them develop that golden sear
- Use the same pan for the sauce to capture all those delicious browned bits
- The mushroom butter is the secret weapon—it ties everything together
- Time your ravioli to finish right when the sauce is ready
Wine Pairing:
Use a dry white wine you'd actually drink—it makes a difference in the sauce!