For the Fries:
2 large Russet Potatoes, scrubbed and cut into 1/4 inch fries
Toss the fries with the olive oil. Place on a baking sheet and sprinkle with salt. Bake at 400 degrees for 30 minutes, or until the fries are brown and crispy, turning once during cooking.
For the Gravy:
1 Onion, sliced
2 Garlic Cloves, minced
2 tablespoons Butter
4 ounces Baby Bella Mushrooms, chopped
4 ounces Button Mushrooms, chopped
2 tablespoons Flour
1 tablespoon Cornstarch
1 1/2 cups Vegetable Broth
2 tablespoons Soy Sauce
Salt, to taste (I omitted the additional salt, but I added some fresh black pepper)
In a large frying pan on medium heat, melt the butter. Add the onions, mushrooms, and garlic. Add a pinch of salt and saute for about 2 minutes. Add the flour and mix until dissolved and cooked through. In a small bowl, mix together the broth with the cornstarch to make a slurry. Add the slurry to the pan and cook for a few more minutes, until the gravy begins to thicken. Add the soy sauce and season to taste.
Arrange the fries on a large platter. Pour the gravy over the fries and top with the cheese curds. Enjoy!