Gluten-Free Mushroom Swiss Poutine

• 32 ounces, weight Frozen French Fries
• 6 Tablespoons Unsalted Butter, Divided
• 8 ounces, weight Sliced Baby Portobello Mushrooms
• 1 cup Water
• 1 package (0.88 Oz. Size) Gluten-free Brown Gravy Mix
• 1 Tablespoon Cornstarch
• 1 cup Milk
• 1 cup Grated Swiss Cheese Plus More For Garnish If Desired
• 1/2 teaspoons Worcestershire Sauce
• Salt And Pepper, to taste

1. For the fries: Preheat oven to 400 F. Line a baking sheet with parchment paper and spread the fries onto the sheet.
2. Bake fries until golden brown and crispy, about 25-30 minutes.
3. Prepare the mushroom gravy and Swiss cheese sauce while the fries are cooking.
4. For the mushroom gravy: Melt 1/3 of the butter in a saute pan over medium heat.
5. Add the mushrooms into the pan (do not salt them).
6. Brown the mushrooms, stirring occasionally, for about 5-7 minutes.
7. In a measuring cup, whisk water and brown gravy mix until combined.
8. Pour over the mushrooms.
9. Cook, stirring occasionally, until the gravy thickens, about 2-3 minutes.
10. Season with salt and pepper to taste.
11. For the Swiss cheese sauce: Melt the remaining 2/3 of the butter in a saucepan over medium-low heat.
12. Slowly whisk in the cornstarch until smooth.
13. Cook, whisking constantly, for 30 seconds.
14. Slowly whisk in the milk.
15. Cook, whisking occasionally, until the mixture thickens, about 3-4 minutes.
16. Slowly whisk in the shredded cheese and Worcestershire sauce until smooth.
17. Season with salt to taste.
18. For the assembly: Place cooked fries on a large platter or in a large cast iron skillet.
19. Top with mushroom gravy and cheese sauce.
20. Sprinkle with grated Swiss cheese (optional).
21. Serve immediately.

fries, unsalted butter, mushrooms, water, brown gravy mix, cornstarch, milk, swiss cheese, worcestershire sauce, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/gluten-free-mushroom-swiss-poutine/ (may not work)