Mushroom Gravy Poutine (Vegetarian)
Crisp fries topped with squeaky cheese curds and a rich mushroom gravy, a comforting Canadian favourite made meat‑free.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan) and line a baking tray with parchment.
-
Step 2 of 5
Toss the potato sticks with oil, spread in a single layer and roast for 25‑30 minutes, turning halfway until golden and crisp.
-
Step 3 of 5
Meanwhile, melt butter in a saucepan over medium heat, whisk in flour and cook for 2 minutes until lightly browned.
-
Step 4 of 5
Stir in the vegetable stock gradually, then add mushrooms, soy sauce, maple syrup and thyme; simmer 8‑10 minutes, stirring, until thickened, then season.
-
Step 5 of 5
Remove the fries from the oven, arrange on a serving board, scatter the cheese curds over them and ladle the hot mushroom gravy on top.
Notes from the kitchen
If cheese curds are unavailable, substitute with fresh mozzarella torn into small pieces; they will melt slightly but still give a pleasing texture.
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