INGREDIENTS
- 4 cups french fries frozen
- oil for frying
- 200 g vegan cheese
- chives for garnish
Mushroom Gravy
- 2 cups mixed mushrooms roughly chopped
- 1 cup onion diced
- 5 cloves garlic
- 1 sprig rosemary
- 3 sprigs thyme
- 3 tbsp balsamic vinegar
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 1/2 cup water
- 1 tsp corn starch
- 1 tsp kosher salt
- 2 tsp grapeseed oil
- 1/2 tsp fresh cracked black pepper
METHOD
- Place a pot on medium heat and add grapeseed oil.
- Add onions, salt, black pepper and sauté until golden brown.
- Then add mushrooms, garlic, rosemary, thyme and sauté.
- Deglaze with 3 tbsp balsamic vinegar, soy sauce, brown sugar and mix well. Add 1 ½ cups water and simmer for 10-15 minutes.
- Remove rosemary, thyme sprigs and add corn starch, blend sauce until smooth.
- In a large pot suitable for deep frying, fill oil 1/3 the way and heat to 350F.
- Fry French fries until golden brown and transfer to a baking tray lined with paper towel and season with salt.
- Assemble poutine by placing fries down, topping with cheese and covering with gravy. Garnish with chives and serve.