Poutine Recipe

Preheat the oven to the temperature specified on the frozen French fries package.
Clean the mushrooms by wiping them gently with a damp cloth, removing any tough stems, then dice into small pieces.
In a medium sauté pan, melt the butter over medium heat. Add the mushrooms and sauté, stirring occasionally, until they release their moisture and start to brown.
Meanwhile, spread the frozen fries out on one or two baking sheets and bake according to the package directions.
Once the mushrooms are browned, sprinkle the flour over them, stirring it in gradually to coat the mushrooms evenly. It may look lumpy at first, but it will smooth out.
Add the minced garlic, balsamic vinegar, thyme, and sage to the pan, stirring to combine.
Pour in the hot vegetable broth, whisking as you deglaze the pan to lift any bits stuck to the bottom of the pan.
Whisk the mixture together and cook on medium-low heat until the gravy thickens into a creamy consistency.
Optional: To prevent a skin from forming, cover the gravy with a buttered parchment cartouche. If you don’t want to use a cartouche, stir in a teaspoon of water or broth to smooth out the gravy.
Once the fries are cooked, divide them into serving portions.
Top the fries with cheese curds, then pour the hot mushroom gravy over the top. The cheese curds will melt, creating pockets of gooey cheese.
Add salt, pepper, and fresh parsley for garnish, if desired, and serve immediately.