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Poutine with mushroom gravy
Ingredients
Fries:
- 2 large russet potatoes
- 2 tablespoons (30 milliliters) canola oil
- 1-1/2 teaspoons (8 grams) kosher salt, divided
- 1/2 teaspoon (3 grams) freshly ground black pepper, divided
Mushroom gravy:
- 2 tablespoons (30 grams) unsalted butter
- 1 large shallot, very finely minced
- 6 to 8 cremini mushrooms, finely chopped
- 1 tablespoon (15 milliliters) soy sauce
- 1-1/2 teaspoons (8 grams) balsamic vinegar
- 1/4 cup (40 grams) flour
- 2 cups (475 milliliters) mushroom broth, plus more, if desired
- 1 teaspoon (5 grams) ketchup
- 1-1/2 cups (200 grams) white cheese curds
Directions
Fries:
- Cut potatoes into thin fries and place into a large bowl of cold water. Soak 30 minutes or up to overnight in fridge.
- Heat oven to 425°F (218°C).
- Drain and rinse potatoes well. Lay out onto a clean dish towel and dry thoroughly. Place them onto a large rimmed baking sheet and toss with oil and one teaspoon (five grams) salt. Spread into an even layer.
- Bake until golden and crisp, between 30-40 minutes, flipping halfway.
Gravy:
- Melt butter in a large non-stick skillet over medium-high heat. Add the shallots and cook for one to two minutes or until translucent and starting to brown.
- Add mushrooms, season with 1/2 teaspoon (three grams) salt and 1/4 teaspoon (one gram) pepper. Cook until mushrooms begin to brown, about five minutes. Reduce heat to medium; add soy sauce and balsamic vinegar and cook until liquid is absorbed. Sprinkle with the flour and cook and stir for one minute.
- Slowly whisk in two cups (475 milliliters) of the mushroom broth and bring to a simmer. Allow the gravy to thicken adding a splash more broth or water if too thick. Whisk in ketchup and season with remaining pepper and more salt, if desired.
- Transfer fries onto a shallow serving dish and top with cheese curds and gravy.
