750 g bag frozen French fries

Pouch (34 g) demi-glace sauce

Can (398 ml) poutine sauce

30 ml (2 tbsp.) smoked barbecue sauce

30 ml (2 tbsp.) butter

225 g (1/2 lb) sliced white mushrooms

250 g (approx. 1/2 lb) cheese curds

400 g package Lesters sliced Montreal smoked meat, cut into strips

Green onion, thinly sliced

Pepper to taste

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  1. Preheat oven to 220°C (425°F).
  2. Place fries on a parchment-lined baking sheet. Cook according to package directions. Keep warm.
  3. Meanwhile, in a saucepan, prepare demi-glace sauce according to package directions.
  4. Add poutine sauce and barbecue sauce to saucepan. Stir to combine. Bring to boil, then keep warm, stirring occasionally.
  5. Melt butter in a skillet over high heat. Sauté mushrooms to desired doneness. Season with a pinch of salt and pepper.
  6. Place half the fries on a serving platter/dish, top with half the cheese curds and smoked meat. Repeat with remaining fries, cheese and smoked meat. Add mushrooms and drizzle with hot sauce. Garnish with green onion and serve immediately

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