Canadian Poutine with Mushroom Gravy (SHELLFISH-FREE)

Ingredients

• 4 large Russet potatoes
• about 450 g Cheese curds
• about 450 g Cremini mushrooms
• 4 cups Vegetable broth
• 1/4 cup All-purpose flour
• 2 tbsp Olive oil
• 1 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the 4 large Russet potatoes, wash and dry them thoroughly. Cut each potato lengthwise into 1.27 cm thick slices, then cut each slice into 1.27 cm wide sticks to form fries.
2. 2In a large bowl, combine the cut potato sticks with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper; toss until they are evenly coated. Spread the seasoned potato sticks in a single layer on a large baking sheet and place it in the preheated oven at about 205°C (200°C). Bake for 20 to 25 minutes, or until the potato sticks are golden brown and crispy to the touch.
3. 3While the fries are baking, prepare the mushroom gravy. Take the about 450 g of Cremini mushrooms, wipe them clean with a damp cloth, and slice them 0.635 cm thick. In a medium saucepan (such as a 2-quart size), heat the remaining 1 tablespoon of olive oil over medium heat.
4. 4Add the sliced about 450 g of Cremini mushrooms to the saucepan and cook for 5 to 7 minutes, stirring occasionally, until they have softened and turned a deep brown color. Sprinkle the 1/4 cup of all-purpose flour over the softened mushrooms and stir continuously for 1 minute to cook the flour.
5. 5Gradually pour in the 4 cups of vegetable broth while whisking constantly to prevent lumps, then add the 1 tsp of thyme. Bring the mixture to a simmer over medium heat, stirring occasionally, and continue to cook for 5 to 7 minutes, or until the gravy has visibly thickened and coats the back of a spoon. Remove the saucepan from the heat and stir in the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
6. 6Once the fries are baked and the gravy is ready, divide the hot fries among 4 serving bowls. Distribute the about 450 g of cheese curds evenly over the hot fries in each bowl, then ladle the warm mushroom gravy generously over the cheese curds and fries. Serve immediately while the fries are hot and the cheese curds are just beginning to melt.

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