Poutine Recipe

Instructions

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1. 1 Preheat oven according to frozen french fry directions on the bag. Brush mushrooms clean and remove any larger/tougher stems. Dice mushrooms into bite-size pieces.
2. 2 Melt butter in a medium sauté pan and add mushrooms, sautéing until they have released their water and begin to brown.
3. 3 Meanwhile, spread out the frozen fries on 1 or 2 baking lined baking sheets and bake according to the package directions.
4. 4 Once the mushrooms have softened and browned (you don't need to cook them too long, the juices that are released in the pan will improve your gravy!) sprinkle in the flour, little by little, whisking to coat the mushrooms. (It will look lumpy, but don't worry, it will thin out in the next few steps.)
5. 5 Add garlic, balsamic vinegar, fresh thyme, and sage, stirring to combine.****
6. 6 Deglaze your pan with the hot vegetable broth, whisking to scrape up any bits of flour and mushrooms that have stuck to the bottom of your sauté pan.
7. 7 Whisk all ingredients together and cook on medium-low until a creamy gravy forms. Optional: Reduce heat to low and cover your gravy with a buttered cartouche to keep it from forming a thick skin on top (see how to make a cartouche below!). If you want to skip the cartouche step, you may just need to add a teaspoon of water or broth to the gravy when you whisk it to reintegrate the thick skin that will form as it cools.
8. 8 Once your fries are done in the oven, portion them out.
9. 9 Top fries with the cheese curds first, followed by the hot, herby mushroom gravy poured over the top. The cheese curds will melt under the gravy, creating little pockets of gooey cheesy goodness!
10. 10 Top with a little salt, pepper, and any additional herbs you have on hand (I always have fresh parsley in the kitchen) and enjoy!