- Ingredients:
- 6-8 large potatoes, peeled and cut into ¼ inch sticks
- 8oz package of sliced FunGuy white button mushrooms
- 2 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 1 teaspoon fresh thyme
- 2 teaspoons Worcestershire sauce
- 1½ cup water
- 2 tablespoons flour
- Light vegetable oil, for frying
- 2 cups cheddar cheese curds
- Salt and black pepper to taste
Think freshly made crunchy, velvety warm FunGuy mushroom gravy, and melted cheese curds. A delicious thought, yes?
Make that thought a reality and whip up your own Canadian poutine, but make it FunGuy style; with mushrooms!
This dish may have a funny name, but we assure you that it’s no joke!
DIRECTIONS:
- Put the potatoes in a bowl of cold water and allow them to soak while cooking the gravy.
- Melt the butter in a deep pan over medium heat. Add in shallot and garlic and sauté for 1 minute. Add the FunGuy mushrooms to the pan and sauté for another 3-4 minutes or until the mushrooms are lightly browned. Season the mushrooms with the thyme and stir in the Worcestershire sauce and water and bring to a boil.
- Reduce the heat to medium low and allow it to simmer for 10-15 minutes or until the liquid has reduced by half. Ladle out a bit of the mushroom stock into a bowl and whisk the flour into the bowl until it makes a smooth, runny paste. Pour it back into the pan, stirring continuously, until it’s thoroughly mixed in and there are no lumps. Cook another 2-4 minutes or until thickened. Season the gravy with salt and pepper to taste and turn off the heat.
- Drain the potatoes of any excess water and pat them dry.
- Pour oil in a deep frying pan, about 2-3 inches deep. Heat the oil over medium high. Oil is hot enough when a 1 inch cube of bread can fry in 30 seconds or a thermometer reads 350F.
- Carefully add the potatoes in small batches to the hot oil, for about 8 minutes, or until a light white-yellow color. Transfer the potatoes to a paper towel lined plate to drain of excess oil.
- Bring the temperature of the oil up to about 375F or until a 1 inch cube of bread can fry in 20 seconds.
- Add the fried potatoes back to the oil and cook again for 6-8 minutes or until golden brown. Transfer to a plate lined with fresh paper towels to drain and season with a pinch of salt while still hot.
- Place the French fries onto dishes and top with the mushroom gravy and cheese curds.
- Serve immediately.
Note: If cheese curds aren’t available, shredded semi-soft cheese will work, such as mozzarella or cubed Monterey Jack.
Have a Fun meal!