• 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:

  1. Put the potatoes in a bowl of cold water and allow them to soak while cooking the gravy.
  2. 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.
  3. 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.
  4. Drain the potatoes of any excess water and pat them dry.
  5. 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.
  6. 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.
  7. Bring the temperature of the oil up to about 375F or until a 1 inch cube of bread can fry in 20 seconds.
  8. 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.
  9. Place the French fries onto dishes and top with the mushroom gravy and cheese curds.
  10. 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!