Crispy oven baked wedge fries loaded with a savoury mushroom gravy. Caramelized pan-fried mushrooms paired with a mouth watering homemade gravy doused over freshly baked golden wedge fries. 

Such a sucker for fries! Probably the thing that goes down the quickest. I see a plate of fries.. i eat all the fries. Simple as that. Fries are the ultimate side to any dish or make a very satisfying lunch or meal when loaded with something. Of course they can be seasoned with just about anything when it comes to baking or tossing them once they finish frying. This time we chose to load them with a savoury mushroom gravy that’s completely made from scratch and with just a few ingredients. 

This dish is super minimalistic and affordable. There isn’t much to it but paired together and it’s a winning combination! A couple of potatoes and mushrooms and you’ve got yourself a heck of a tasty meal. You’ve got these wedge fries and a mushroom gravy that can double as a meal on it’s own or served along side a burger or just about anything that comes off the BBQ. 

WEDGE FRIES

Similar to french fries, but cut thicker into wedges and cooked fried or roasted to crispy perfection. They take just about the same amount of time to cook as regular fries and skin off or skin on, it really comes down to a preference. To get the ultimate crispy edges and golden colour, well it takes time. Making fries isn’t quick unless you’ve got a fryer handy but well worth the wait.

MUSHROOM GRAVY

Any mushroom will do really, as long as it’s one that you enjoy. Here we used a mix of button and cremini. Most we cut into thin pieces and bite-sized but we’ve left some whole for the photos to really capture and showcase the mushrooms. Otherwise we would’ve all chopped them equally. When cooking any mushrooms, in order to get the best doneness and caramelization, they need to cook un-disturbed in an equal ratio of oil and butter. It does take a bit of time to get them really brown. You shoudn’t see any  soft parts and they shrink down in size quite a bit. From there, that’s an indicator that your mushrooms are done. 

The better than bouillon concentrate helps to give the gravy a deep rich beef taste and the water will scrap up all that extra browned flavour that was stuck to the pan from cooking the mushrooms. 

Check out our Smashed Potato Poutine for something similar! 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

wedge fries with mushroom gravy

Crispy oven baked golden wedge fries topped with a savoury homemade mushroom gravy

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Lunch

Cuisine: canadian

Servings: 4

Author: the communal feast

Ingredients

• 4-5 medium Yukon gold potatoes or russet
• cooking spray
• avocado oil or olive oil
• salt and pepper
• garnish: green onions chives
• Gravy
• 2 cups mixed mushrooms such as button and cremini
• 1 TBS olive oil
• 4 garlic cloves
• salt and pepper
• 3 TBS butter
• 1/4 cup all-purpose flour
• 1 TBS better than bouillon beef base
• 2 cups warm water

Instructions

• Preheat the oven to 425 degrees F. Spray a large baking sheet with cooking oil and set aside.
• Rinse and dry the potatoes. Cut the potatoes into wedges by cutting lengthwise down the centre and placing the cut side down on the cutting board to cut into quarters. Cut again if needed and potatoes are too large.
• Place the wedges in a large bowl and coat with high heat cooking oil and season with salt and pepper. You will need a generous amount of oil to ensure the wedges don't stick to the pan. Avoid using any type of foil. Spread the wedges in an even layer and bake for 20 minutes. Remove from the oven and flip. Cook another 20 minutes until golden brown.
• To make the gravy: while the wedges are baking, in a large skillet melt 2 TBS butter with olive oil over medium heat. Once hot, add the mushrooms. Stir to coat in oil and butter. Let the mushroom sit in the pan and only stir occasionally to allow the mushrooms to caramelize and deepen in colour and flavour. Browning in the pan is okay. Cook the mushrooms until well browned and deepened in colour about 20 minutes. During the last minute of cooking, add the minced garlic and season with salt and pepper. Remove from the pan and let rest.
• To the same pan, add the remaining butter and flour. Stir to form a roux. The mixture will clump together and become difficult to stir. Continue to mix and cook for 2 minutes. Add the beef base and 2 cups of water to the pan. Whisk until thickened and no clumps are visible. Roughly 7 minutes. Reduce to simmer and return the mushrooms to the gravy. Keep warm and stirring until ready to assemble.
• To assemble: Layer wedges and top with gravy. Garnish with chopped green onions and chives.
• Enjoy!