Mushroom gravy

• 15 ml (1 tbsp) butter
• 15 ml (1 tbsp) vegetable oil
• 250 g cremini (brown) mushrooms, chopped
• 2.5 ml (½ tsp) salt
• Black pepper, to taste
• 1 garlic clove, finely chopped
• 5 ml (1 tsp) chopped
• fresh thyme, or 2.5 ml (½ tsp) dried thyme
• 1 packet Bergeron poutine gravy mix

Hot chicken

• 8 slices country-style bread (ideally from a round loaf, slightly thick)
• Butter, for toasting the bread
• 450–500 g roast chicken, sliced or shredded
• 375 ml (1½ cups) frozen green peas
• Brins de gouda Bergeron

For the mushroom gravy:

1. In a large skillet over medium-high heat, heat the butter and oil. Add the mushrooms, season with salt, and cook for 8 to 10 minutes, until they have released their liquid and are nicely browned. Season with pepper, add the garlic and thyme, and cook for 1 minute more. Set aside.
2. In a small saucepan, prepare the Bergeron poutine gravy according to the package directions. Once the gravy is ready, stir in the sautéed mushrooms, simmer for 1 minute more, then cover and keep warm over very low heat.

To assemble the hot chicken:

1. Toast the slices of country-style bread in a toaster or in the oven. Butter lightly. Reheat the
   chicken. Cook the frozen peas in boiling salted water for 1 minute, then drain.
2. Place 2 slices of bread on each serving plate. Spread one of the slices with mushroom gravy. Top with chicken, then spoon some gravy over the meat. Close the sandwich with the
   second slice of bread. Top generously with Brins de gouda Bergeron, then ladle more mushroom gravy over the sandwich. Repeat to assemble all the sandwiches and serve with the peas.