Vegetarian Poutine (with a KILLER Mushroom Gravy)

I know, that title is kind of like an oxymoron.  It's impossible.  Not authentic.  I'll tell you what.  I don't care!  Ever since we were in Toronto a while back and ordered some poutine before our meal, I haven't been able to get it out of my mind.  Then, last month, we went to a local pub and again, ordered it before our meal.  It was delicious!  I wanted to try my hand at it at home, but I was not interested in rendering duck fat, so I turned to this recipe from Leslie Sarna that I've had saved since November.  I thought it might be a good alternative to the beef/duck gravy that you typically see with traditional poutine.  I don't know what you will think, but it definitely worked for me!  And as for the gravy, I'll never buy canned/jarred gravy again.  This whipped up in no time at all and it was so delicious!

For the Fries:
2 large Russet Potatoes, scrubbed and cut into 1/4 inch fries
Olive Oil

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.

To Assemble:
Cheese Curds

Arrange the fries on a large platter.  Pour the gravy over the fries and top with the cheese curds.  Enjoy!