Dairy-Free Poutine with Mushroom Gravy

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a large bowl, combine the about 910 g of Russet potatoes (cut into fries) with the 2 tbsp of olive oil, 1 tsp of salt, and 1/2 tsp of black pepper, tossing until the fries are evenly coated.
2. 2Spread the seasoned fries in a single layer on a large baking sheet. Bake for 25 to 30 minutes, or until they are golden brown and crispy to the touch.
3. 3While the fries are baking, heat a large skillet over medium heat. Add the about 450 g of Cremini mushrooms (sliced) to the skillet and sauté for 8 to 10 minutes, stirring occasionally, until they are browned and softened.
4. 4Pour the 3 cups of vegetable broth into the skillet with the mushrooms and bring the mixture to a gentle simmer over medium-high heat.
5. 5In a small bowl, whisk together the 2 tbsp of cornstarch and 2 tbsp of water until the mixture is completely smooth. Slowly pour this cornstarch slurry into the simmering mushroom broth, stirring constantly with a whisk or spoon, until the gravy visibly thickens.
6. 6Stir the 2 tbsp of nutritional yeast into the thickened mushroom gravy. Remove the skillet from the heat.
7. 7Once the fries are ready, divide them among four serving bowls or plates. Spoon the hot mushroom gravy generously over the fries, then sprinkle each serving with 1 cup of dairy-free mozzarella shreds.
8. 8Serve your Dairy-Free Poutine immediately while hot.

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