All-Canadian Poutine with Brown Ale Gravy

Directions

1. 1. In a large saucepan, heat 2 tbsp (30 mL) oil over medium heat. Add onion and mushrooms and cook, stirring often, until onions are softened and light golden and almost no mushroom liquid remains, 7 to 8 minutes.
2. 2. Pour in brown ale, stirring and scraping up any browned bits on bottom of pan. Cook, stirring occasionally, until almost no liquid remains, 2 to 3 minutes. Season with 1/4 tsp (1 mL) salt and the pepper, and transfer mushroom mixture to a bowl. Meanwhile, preheat oven and cook fries according to package directions.
3. 3. Return pan to burner. Melt butter with remaining 1 tbsp (15 mL) oil over medium heat. Add flour and cook, stirring constantly, until toasted and nut brown, about 2 minutes.
4. 4. Whisk in beef and chicken broth. Return mushroom mixture to pan and bring to a boil. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
5. 5. Season with remaining 1/4 tsp (1 mL) salt. Taste gravy and add up to 1/4 tsp (1 mL) more salt, if needed. Reduce heat to lowest setting and keep warm, stirring occasionally, until fries are ready.
6. 6. Divide fries among 4 plates. Top with cheese curds and gravy. Garnish with chives (if using).

Tips

• This recipe makes four servings as a side, but it can be a hearty main for two or three people.
• If your supermarket doesn’t carry cheese curds, substitute shredded or torn mozzarella cheese.
• We used no-salt-added beef broth and regular chicken broth and added a bit of salt to keep everything in perfect balance. If you like, you can use no-salt-added chicken broth instead — simply taste and adjust the seasoning toward the end of cooking.
• If you have leftover gravy, let it cool. Transfer to an airtight container and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw frozen gravy in the refrigerator overnight. To reheat, bring gravy to a boil in a small saucepan. Reduce heat and simmer, stirring often to prevent lumps from forming, for 5 minutes before serving.