1 ½lb new potatoes (halved or quartered into 1 inch pieces)
1 bunch green onion (washed)
2 tablespoons olive or canola oil (divided)
salt & pepper
200g cheese curds
2 tablespoons butter
1 onion (finely chopped)
2 cloves garlic (minced)
1lb cremini mushrooms (or a combination of any other varieties)
1 tablespoon soy sauce
1 cup vegetable broth
1 tablespoon balsamic vinegar
1 cup cold water
1 tablespoon corn starch
salt & pepper (to taste)
Preheat barbecue to medium-high, about 350F.
Toss potatoes in 1½ Tbsp of oil, sprinkle with salt and pepper. Toss green onion with remaining oil and sprinkle with salt and pepper.
Transfer potatoes to a grilling basket or wrap in aluminum foil. Place on indirect heat on the grill. Place green onion on direct heat and grill for about 2 minutes, flipping once, until slightly softened and charred. Remove onions, cool slightly and slice.
Close barbecue and continue to cook potatoes for 20-25 minutes on indirect heat, stirring once halfway through.
Move potatoes over to direct heat (if you're using aluminum foil and you want a grilled flavour, put potatoes directly onto grill). Continue cooking over direct heat for additional 10 minutes, stirring/flipping potatoes every minute or two for even grilling.
While potatoes are cooking, in a 10" heavy bottom skillet heat butter over medium heat. Add onions, cook for 3-4 minute until soft. Add garlic and cook for 1 additional minute.
Add mushrooms and soy sauce. Cook over medium-high heat until all liquid is evaporated and mushrooms begin to brown, about 7-9 minutes. Add broth and balsamic vinegar. Bring to a boil and simmer until most of the liquid is evaporated.
Add corn starch to cold water, stir until completely dissolved and add slowly to mushrooms. Bring to a boil and allow to simmer for 1-2 minutes until gravy consistency reached. Season with additional salt and pepper to taste.
Top warm grilled potatoes with cheese curds, hot gravy and green onions. Serve immediately.