Dairy-Free & Egg-Free Poutine with Mushroom Gravy

Instructions

1. 1Peel the 4 large Russet Potatoes and cut them into 1.27 cm thick fries. Rinse the cut potatoes thoroughly under cold water, then pat them completely dry with paper towels.
2. 2Pour the 4 cups of Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over high heat until it reaches 175°C.
3. 3Carefully add the prepared potato fries to the hot oil in batches, ensuring the pot is not overcrowded. Fry each batch for 5 to 7 minutes, until the fries are golden brown and crispy. Use a slotted spoon to remove the fries from the oil and drain them on paper towels; immediately sprinkle the fried potatoes with 1/2 tsp Salt.
4. 4While the fries are cooking, slice the about 450 g Mushrooms. Dice the 1/2 medium Onion into small pieces. Mince the 2 cloves Garlic finely.
5. 5Heat a large skillet over medium-high heat. Add the sliced about 450 g Mushrooms and diced 1/2 medium Onion to the hot skillet; cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms and onion are softened and browned. Add the minced 2 cloves Garlic and cook for 1 minute more, stirring constantly, until fragrant.
6. 6In a small bowl, whisk together the 2 tbsp Cornstarch and 2 tbsp Water until a smooth slurry forms. Pour the 3 cups of Vegetable Broth into the skillet with the mushrooms and onions; bring the liquid to a simmer over medium heat. Stir in the cornstarch slurry, 1 tbsp Tamari, 1/2 tsp Dried Thyme, and 1/4 tsp Black Pepper; continue to cook, stirring constantly, for 2 to 3 minutes, until the gravy has thickened to a desired consistency.
7. 7Divide the hot fried potatoes among 4 serving bowls. Evenly distribute the 1 cup of Dairy-Free Cheese Curds over the fries in each bowl, then generously spoon the hot mushroom gravy over the cheese curds and fries. Serve immediately.

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