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Poutine with mushroom gravy



  • 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



  1. Cut potatoes into thin fries and place into a large bowl of cold water. Soak 30 minutes or up to overnight in fridge.
  2. Heat oven to 425°F (218°C).
  3. 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.
  4. Bake until golden and crisp, between 30-40 minutes, flipping halfway.


  1. 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.
  2. 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.
  3. 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.
  4. Transfer fries onto a shallow serving dish and top with cheese curds and gravy.

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