Mushroom Poutine

I voted!! I didn't get a sticker, though. Come to think of it, I never have. Where do I need to live in this city to be guaranteed an "I voted" sticker? Please advise. 

Other than that, today was very shitty. And I mean that in many sense of the word:

1. A bird pooped on my head on my way to work, so I needed to turn around, go back home and wash my hair for the second time that morning.
2. As I was washing my hair in the shower faucet, I heard my upstairs neighbor flush the toilet and then, whoosh, a fluid, filled bubble in my ceiling started ripping and dripping all over my bathroom. 
3. After dealing with the plumber and ceiling-fixer all day while also trying to work, I decided to take the doggies to the dog park. Yes, while there, I stepped in some dog poo and while cleaning it off my shoe, got it all over my dog's leash.

It's been a DAY, you guys. So I needed some comfort food. And I'm sure that's an unhealthy way to treat stress, but it's better than... I don't know... cigarettes, right? That's why I made some POUTIIINNNEEE. 

This lovely recipe is actually by my buddy Byron at Pretty Practical Pantry. He's a real Canadian, aka from the land of poutine, and has a blog that has tons of really excellent vegetarian recipes. His vegetarian partner inspires all of his, often very indulgent indulgent and meat-free foods. Occasionally, John is out of town, though, and that's when Byron TURNS IT UP with chicken wings n things.

As for this poutine, a couple things: do yourself a favor and just go Ore Ida with the fries. It'll save you the time and calories that frying your own hand cut fries will take. Also, if you can't find cheese curds in your grocery store, go with mozzarella--but not fresh, fancy mozzarella. You want the kind in, like, the shrink wrapped package that feels kind of squeaky on your teeth. Cut it into bite-sized pieces and smother in gravy so it gets melty and perfect enough to ruin the worst day!

Mushroom Poutine

• 3 Tbsp unsalted butter, divided
• 2 cups cremini mushroooms
• 1 onion, diced
• 3 Tbsp all-purpose flour
• 3 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 4 cups water
• salt, pepper
• 3 cups cooked French fries
• 5 oz cheese curds

Cooking Directions

1. Put a heavy-bottomed skillet or Dutch oven over medium-high heat. Melt in one tablespoon of butter. While it melts, slice mushrooms and add them to the pot along with the diced onion.
2. Cook until onion and mushrooms sweat out and mushrooms turn dark brown.
3. Push mushrooms to the side and add in remaining butter; melt it! Add flour to butter and push around a little to combine. Stir into mushrooms.
4. Add soy sauce, Worcestershire sauce and water. Season with a pinch of salt and lots of freshly ground pepper.
5. Bring mixture to boil and reduce to simmer; cook for 20 minutes, until at least reduced by half, if not more. Gravy should coat the back of a spoon when done.
6. Turn off heat. Divide fries among two bowls. Top each with half of the cheese curds, respectively. Ladle gravy over it while still very hot so cheese curds melt. Eat immediately!