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2
5 minutes
30 minutes
1 bag shoestring French fries
1 container sliced baby bella mushrooms
1 onion, diced
¼ cup flour
1 ½ cup vegetable stock
1 tsp vegetable boullion
½ tsp Dijon mustard
2 tbsp dark soy sauce
Oil (I use grapeseed oil)
Cheese curds
2 tsp Fresh rosemary, chopped (divided)
Blackstone All Purpose Seasoning
Heat griddle to medium. On one side of the griddle add 1-2 tbsp oil and spread it in an even layer. Arrange frozen French fries in a single layer and allow to cook. Flip them every 2-3 minutes to allow them to get crispy and not burn. Season the fries with your favorite seasoning- I used Blackstone All Purpose.
While the fries are cooking, on the other side of the griddle add flour down. Continuously move the flour around on the griddle to allow to darken. Once the flour has darkened in color, add a tiny amount of oil (about ½ tsp). Mix the flour and oil together until well incorporated.
Place a medium pot on the griddle. Add the flour/oil mixture. Whisk in vegetable broth, vegetable boullion, Dijon mustard. Allow to thicken.
Add 1 tsp oil to griddle. Sauté mushrooms and onion. Once they’ve softened, add them to the gravy. Whisk everything to combine and your gravy should be nice and thick!
To assemble: Add a layer of French fries, add your cheese curds and ladle as much or as little mushroom gravy you choose. Garnish with chopped rosemary and thyme.
Enjoy!
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