Poutine Bites with Mushroom Gravy

Ingredients

• about 910 g Russet potatoes
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• about 450 g Cremini mushrooms
• 2 cups Vegetable broth
• 2 tbsp Cornstarch
• 1/4 cup Water
• 1 cup Nut-free cheese curds

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

Instructions

1. 1Preheat your oven to 220°C.
2. 2Cut the about 910 g Russet potatoes into 2.54 cm cubes. In a large bowl, combine the potato cubes with the 2 tbsp Olive oil, 1 tsp Salt, and 1/2 tsp Black pepper. Toss everything together until all potato cubes are evenly coated.
3. 3Spread the seasoned potato cubes in a single layer on a baking sheet. Roast in the preheated oven at 220°C for 25 to 30 minutes, or until the potatoes are golden brown and crispy on the outside.
4. 4While the potatoes are roasting, slice the about 450 g Cremini mushrooms. Place a saucepan over medium heat and add the sliced mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until they have softened and started to brown.
5. 5Pour the 2 cups of Vegetable broth into the saucepan with the softened mushrooms. Bring the mixture to a gentle simmer over medium heat.
6. 6In a small bowl, whisk together the 2 tbsp Cornstarch and 1/4 cup Water until completely smooth. Pour this cornstarch mixture into the simmering broth, stirring constantly with a whisk or spoon. Continue to stir for 1 to 2 minutes until the gravy visibly thickens.
7. 7Once the potatoes are done roasting and are crispy, transfer them to a serving bowl. Spoon the thickened mushroom gravy evenly over the potato bites, then sprinkle the 1 cup of Nut-free cheese curds over the top. Serve immediately while hot.

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