Canadian Poutine with Mushroom Gravy
A vegetarian twist on the Canadian classic, featuring crispy fries, cheese curds, and rich mushroom gravy.
Ingredients
- 800 g Crinkle Cut Fries
- 2 cups Vegetable oil, for frying
- 1.5 cups Cheese curds
- 227 g Cremini Mushrooms
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Vegetable broth
- 1 tbsp Soy sauce
- 1 tsp, finely chopped Fresh thyme leaves
- 1/4 tsp Black pepper
- 1/2 tsp Garlic powder
Instructions
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry french fries in batches until golden brown and crispy. Remove and drain on paper towels. Season lightly with salt.
- While the fries are cooking, prepare the mushroom gravy.
- In a saucepan, melt butter over medium heat. Add sliced mushrooms and cook until browned and softened. Season with salt and pepper.
- Stir in flour and cook for 1 minute to create a roux.
- Gradually whisk in vegetable broth until smooth. Add soy sauce, thyme, and garlic powder. Simmer until the gravy thickens, stirring occasionally.
- Place the fries in a bowl or plate, top with cheese curds, and pour the mushroom gravy generously over the cheese curds.
- Garnish with additional fresh thyme, if desired. Serve immediately to enjoy the contrast of hot fries and melted cheese.
Cuisine: Canadian
Suitability: vegetarian
Prep Time: 20 mins
Cook Time: 30 mins
Serving Size: 3
Meal Type: lunch