Canadian Winter Olympic Cuisine – Part 2: Paleo-Poutine

Instructions

1. Preheat oven to 375F. Cut sweet potatos into wedges, no more than 1/2 inch at the thickest part. Place the cut wedges in a bowl. Add 3 tablespoons of oil to the bowl and toss to coat. Place wedges on a well oiled or non-stick cooking sheet. Don’t overcrowd the wedges on the sheet, you may have to do this in two or more batches.
2. Roast the wedges for 15 minutes, or until the bottoms start to brown. Remove the sheet from the oven, use a spatula to flip the wedges, and return to the oven for 5 minutes or so. When well roasted, remove the wedges to a bowl.
3. Place the dried porcinis into a non-reactive bowl and poor the boiling water over. Let sit for 15 minutes. Once the mushrooms are soft and rehydrated, strain the liquid into a cup and reserve. Wash the mushrooms to remove any residual dirt. Roughly chop the mushrooms and return them to the liquid. Stir the tapioca starch into 2 tablespoons of water to form a slurry. Stir into the mushrooms and mushroom stock.
4. While the potatoes are roasting, place the mushrooms and liquid into a saucepan. Bring to boil and allow to thicken, about 5 minutes. Season with salt and pepper to taste. When the sauce has taken on a gravy like consistency, stir in the curds. Allow curds to start melting, then remove from the heat
5. Pour the gravy and curds over the bowl of sweet potatoes. Le voila! Paleo-poutine