Poutine Fries with Mushroom Gravy

Ingredients

• about 910 g Russet potatoes
• 2 cups Vegetable oil
• about 450 g Cremini mushrooms
• 4 cups Vegetable broth
• 2 tbsp Cornstarch
• 1/4 cup Water
• 1 tbsp Apple cider vinegar
• 2 tbsp Nutritional yeast
• 1 cup Cheese curds
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut potatoes into fries. Toss with 1 tbsp of vegetable oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
3. 3While fries are baking, prepare the mushroom gravy. Slice the mushrooms.
4. 4In a large saucepan, sauté mushrooms in the remaining vegetable oil until softened and browned.
5. 5Add vegetable broth to the saucepan and bring to a simmer.
6. 6In a small bowl, whisk together cornstarch and water to form a slurry. Add the slurry to the gravy and stir until thickened.
7. 7Stir in apple cider vinegar and nutritional yeast. Season with salt and pepper to taste.
8. 8To assemble the poutine, place fries in a bowl, top with mushroom gravy and cheese curds. Serve immediately.

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