Vegetarian Poutine with Chipotle Mushroom and Red Wine Gravy

One would think there isn't such a thing as bad poutine - how can you possibly screw up cheesy potatoes with gravy?? Alas in the culinary world, Americans are pretty good at screwing things up and most poutine I've had has been rather disappointing. However on a visit to Canada, the originator of this dish, I did have very fancy poutine that was quite delightful. While I don't remember it well enough to replicate, there are elements of it I remember and I wanted to include those. Thus I created this recipe on the fly and, well, it came out good enough to bother posting about here. Actually it was amazing, possibly even better than the restaurant in Canada. So here it is, though not much to look at:

Ingredients:
3 medium or 2 large potatoes, peeled, cut into wedges
Canola oil
Salt and pepper
Garlic powder
Onion, diced
8oz portabella mushrooms, sliced
1/4 - 1/2 cup red wine
2 cups mushroom broth (or veggie)
Pinch chipotle powder
2 TBS cornstarch
4oz mozzarella, shredded
5oz cheese curds (or 8oz curds and omit mozzarella)

Directions:
Preheat oven to 400F. Toss the potatoes with the oil, salt, pepper and garlic powder. Spread on a baking sheet and bake 15-20 minutes, turning half way, until cooked through and starting to brown.
Meanwhile, oil a cast iron or oven safe skillet. Heat over medium and toss in onion and mushrooms. Saute until the mushrooms begin to brown. Deglaze the pan with about a quarter cup of the wine and allow it to reduce for a minute before adding most of the broth (reserve roughly a half cup). Sprinkle in the chipotle and more wine to taste. Cook until the liquid is reduced by just shy of half. In a cup, whisk together the corn starch and reserved broth, quickly pour it into the gravy and stir until thickened. Remove the mixture from the pan. When the potatoes are finished remove them from the oven and assemble the poutine into the skillet: layer the potatoes, mushroom gravy, cheese. I made two layers. Place the pan under the broiler for 3-5 minutes until the cheese curds begin to melt and turn brown. Serve with more of the wine.

Note: this would probably be just as good with a porter or stout in place of the wine.