Phenomenal Phoods

Vegetarian Poutine

Ingredients:

• Vegetarian Poutine
• 3 large Russet potatoes
• 1 Tablespoon olive oil
• 1/4 cup butter
• 2 Tablespoons flour
• 1 1/2 cups water
• 1 teaspoon vegetable better than bouillon
• 1 Tablespoon butter
• 1/2 cup sliced baby portobello mushrooms
• Cheese curds (I used about 1/4 cup)
• Chopped parsley, for garnish

Instructions:

1. Peel and slice the potatoes as thinly as possible to resemble fries.
2. Soak the potatoes in cold water and store overnight in the fridge.
3. Drain the potatoes and pat them dry with paper towels (I let them sit out to dry for about an hour before baking).
4. Preheat the oven to 450 degrees F.
5. Toss the potatoes in olive oil and spread in a single layer on a large baking sheet.
6. Bake at 450 degrees F. for 35 to 40 minutes until golden brown. Flip them after about 20 minutes.
7. Meanwhile, bring the water to a boil in the microwave.
8. Mix in the better than bouillon until dissolved to make a broth.
9. Melt 1/4 cup butter in a large pan over medium heat.
10. Add the flour, whisking to form a roux (thick sauce).
11. Slowly pour in the vegetable broth, whisking constantly until combined.
12. Reduce heat to low and let simmer for 10 to 15 minutes until thickened.
13. Meanwhile, melt the remaining tablespoon of butter in a separate pan.
14. Add the mushrooms and saute for about 3 minutes until soft.
15. Add mushrooms to the gravy and let sit on the low heat until ready to serve.
16. Sprinkle some salt on the fries right after they come out of the oven and top with cheese curds.
17. Pour gravy overtop and garnish with some chopped parsley.