Poutine with Mushroom Gravy (Shellfish-Free, Vegetarian)

Ingredients

• 2 lbs Russet potatoes
• 4 cups Vegetable oil
• 1 lb Cheese curds
• 1 lb Cremini mushrooms, sliced
• 3 cups Vegetable broth
• 1/4 cup All-purpose flour
• 2 tablespoons Butter
• 1 tablespoon Soy sauce
• 1 teaspoon Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Peel the 2 lbs Russet potatoes and cut them into fries, about 1/2-inch thick.
2. 2Heat the 4 cups of Vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
3. 3Carefully fry the cut potatoes in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove the fries from the oil and drain them on paper towels.
4. 4While the fries are frying, prepare the mushroom gravy. Melt the 2 tablespoons of Butter in a medium saucepan over medium heat.
5. 5Add the 1 lb of sliced Cremini mushrooms to the saucepan and cook, stirring occasionally, until they are softened and browned, about 5-8 minutes.
6. 6Sprinkle the 1/4 cup of All-purpose flour over the mushrooms and cook for 1 minute, stirring constantly to coat the mushrooms.
7. 7Gradually whisk in the 3 cups of Vegetable broth, 1 tablespoon of Soy sauce, 1 teaspoon of Thyme, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper until smooth.
8. 8Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened enough to coat the back of a spoon, about 5-10 minutes.
9. 9To assemble the poutine, place a portion of the crispy fries in a bowl. Top generously with the 1 lb of Cheese curds, then pour the hot mushroom gravy over the cheese curds and fries.

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