½tbspSherry vinegarcould sub apple cider vinegar or balsamic
4ozblock mozzarella cheesetorn into curd-sized chunks
1scalliongreen tops, sliced
Pre-heat the oven to 450F degrees. Spread tater tots on a rimmed baking sheet in an even layer. Once the oven is heated up, bake for ~25 minutes until very gold brown and crispy.
While the tots are cooking, make your gravy. Place a high sided sauté pan over medium-high heat. Add olive oil. Once the olive oil is heated up, add the mushrooms and sauté until the mushrooms start to brown. This should take about 5-7 minutes. The mushrooms will release their liquid and that will evaporate. Once the mushrooms have cooked down and started to brown, add the onion and a pinch of salt. Sauté the onion until it starts to get soft and translucent, about 3-4 minutes. Add the garlic and thyme. Cook for about a minute. Add the butter. Once the butter has melted, stir in the flour. Cook for 1-2 minutes.Whisk in the Sherry vinegar, soy sauce, and beef broth. Whisk until the liquid is smooth and there are no lumps from the flour. Bring to a boil and then simmer until the gravy is thickened, stirring with a wooden spoon while simmering.Taste your gravy and add salt and pepper to taste.
Once the tater tots are cooked, place them in a shallow bowl. Spoon the gravy on to the tots. Then sprinkle with the mozzarella cheese. Garnish with scallion greens.