Dairy-Free Poutine with Mushroom Gravy

Ingredients

• 4 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• about 450 g Cremini mushrooms
• 2 cups Vegetable broth
• 2 tablespoons Cornstarch
• 1 tablespoon Tamari
• 1 cup Dairy-free cheese curds

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wash and dry the 4 large Russet potatoes, then cut them lengthwise into 1.27 cm thick fries. On a large baking sheet, toss the cut potatoes with 2 tablespoons of Olive oil, 1 teaspoon of Salt, and 0.5 teaspoon of Black pepper until evenly coated.
2. 2Spread the seasoned potatoes in a single layer on the baking sheet. Bake for 25 to 30 minutes, flipping the fries halfway through, until they are golden brown and crispy to the touch.
3. 3While the fries are baking, slice the about 450 g of Cremini mushrooms. Heat a large skillet over medium-high heat, then add the sliced mushrooms and sauté for 5 to 7 minutes until they have softened and released their moisture.
4. 4Pour the 2 cups of Vegetable broth and 1 tablespoon of Tamari into the skillet with the softened mushrooms. Bring the mixture to a gentle simmer over medium heat.
5. 5In a small bowl, whisk together the 2 tablespoons of Cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Gradually pour the cornstarch slurry into the simmering mushroom mixture, stirring constantly, and continue to simmer for 2 to 3 minutes until the gravy has thickened enough to coat the back of a spoon.
6. 6Once the fries are done, divide them evenly among four serving bowls. Spoon a generous amount of the hot mushroom gravy over the fries, then scatter the 1 cup of Dairy-free cheese curds on top. Serve immediately while hot.

Substitutions

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