Vegetarian Poutine with Mushroom Gravy

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 200 mlvegetable stock
• salt and pepper to taste
• 100 gmushrooms, finely chopped
• 15 gbutter
• 250 gpotatoes, cut into thick fries
• 20 mlsoy sauce
• 1garlic clove, minced
• 15 gplain flour
• 80 gcheese curds (or torn mozzarella)

Method

1. Preheat the oven to 220°C (425°F). Toss the potato fries with the olive oil and a generous pinch of salt, then spread them in a single layer on a baking tray.
2. Roast the fries in the hot oven for thirty to thirty-five minutes, flipping halfway, until crisp and golden brown.
3. While the fries bake, melt the butter in a saucepan over medium heat and sauté the finely chopped mushrooms and minced garlic until deeply browned.
4. Stir the plain flour into the mushrooms, cooking for a minute to form a roux.
5. Gradually whisk in the vegetable stock and the soy sauce, bringing the mixture to a simmer.
6. Let the mushroom gravy bubble gently for a few minutes until it thickens into a rich, dark sauce, then season well with black pepper.
7. Pile the hot, crispy fries onto a plate, scatter the cheese curds over the top, and immediately pour the boiling hot gravy over everything to melt the cheese.