Gluten-Free Poutine with Mushroom Gravy

Instructions

1. 1Peel the 4 large Russet potatoes and cut them into fries, about 1.27 cm thick. Rinse the cut potatoes in cold water, then pat them completely dry with paper towels.
2. 2Heat the 3 cups of Vegetable oil in a large heavy-bottomed pot or deep fryer to 175°C.
3. 3Carefully fry the dried potato fries in batches until they are golden brown and crispy, which should take about 5-7 minutes per batch. Remove the fries from the oil and drain them on paper towels. Season the fries with the 1/2 teaspoon of Salt.
4. 4While the fries are cooking, prepare the gravy. Slice the about 450 g of Mushrooms and finely chop the 1/2 medium Onion and 2 cloves Garlic.
5. 5In a medium saucepan over medium heat, sauté the sliced mushrooms, chopped onion, and chopped garlic until they have softened, about 5-8 minutes. Stir in the 2 tablespoons of Gluten-free all-purpose flour blend and cook, stirring constantly, for 1 minute.
6. 6Gradually whisk in the 2 cups of Vegetable broth and the 1 tablespoon of Soy sauce until smooth. Bring the mixture to a simmer, stirring constantly, then add the 1/2 teaspoon of Thyme and 1/4 teaspoon of Black pepper.
7. 7Reduce the heat to low and let the gravy simmer for 10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Taste and add more salt or pepper if needed.
8. 8To assemble the poutine, place a portion of the hot fries in each of four bowls. Top the fries with the about 450 g of Cheese curds, then generously pour the hot mushroom gravy over the cheese curds. Serve immediately.

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