Spring Vegetarian Poutine With Peas, Black Trumpet Mushrooms and Dill Bechamel

For cheese curds, place milk in a large stockpot. Over medium heat, warm milk to 180 F, or just below boiling. Slowly stir in the lemon juice, 1 tablespoon at a time, stirring constantly. Remove from heat and let rest for 20 minutes; the curds and whey should separate. Scoop out curds and place in strainer or cheesecloth stretched over large bowl; strain until whey drains off and only curds remain.

In saucepan, heat 5 tablespoons butter over medium-low heat until melted. Add flour and stir until smooth and the mixture turns a light, golden-sandy color, about 6 to 7 minutes.

In another saucepan, heat milk until it just starts boiling. Stir hot milk into butter mixture, 1 cup at a time, whisking continuously until very smooth; bring to a boil. Cook 10 minutes, stirring constantly; remove from heat. Season bechamel with salt and dill; set aside until ready to use.

In small saucepan, bring water to a boil. Fill a medium bowl with ice water. When water is boiling, drop in peas; blanch for 30 seconds and drain. Immediately plunge drained peas into ice water.

In saute pan over low heat, melt 1 tablespoon butter. Toss in mushrooms; cook until mushrooms lose some of their moisture and start to barely crisp up. Add peas and toss for 1 minute until warmed. Season with salt and pepper.

To assemble, toss fries in a large kitchen bowl with salt. Portion into bowl and top with cheese curds, peas, mushrooms and bechamel.