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.
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.
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!
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