• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Add the sweet potatoes, drizzle with olive oil, add the chili powder and season with salt and black pepper. Toss to coat, then arrange in a single layer. Bake for 40 to 45 minutes, tossing halfway through, until the sweet potatoes are tender and browning at the edges.

Prepare the mushroom gravy

• Add the broth and dried shiitakes to a medium saucepan and place on high heat. Cover with a lid, bring to the boil and then reduce the heat to low and simmer for 20 minutes. Remove the shiitakes from the saucepan and set aside. Transfer the broth to a bowl.
• Return the saucepan to the stove, add the butter and melt it over medium heat. Add the shallots and cook, stirring often, for 2 to 3 minutes, until softened. Add the garlic and thyme, and cook for 1 minute. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly. Add the warm broth, whiskey (if using), tamari, miso, and pepper. Stir, then bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes, stirring often.
• Transfer the mixture to blender or use a handheld immersion blender and blend until smooth. Return to the stove and cook over medium heat for another 5 minutes or until thickened. Set aside.

Prepare the sauteed shiitakes

• Thinly slice the rehydrated shiitakes. Melt the butter in a skillet (frying pan) over medium-high heat, then add the shiitakes and cook until golden, about 2 minutes. Add the garlic, tamari, and pepper. Stir, then immediately remove from the heat to prevent burning.
• Assemble the poutine
• Divide the sweet potato fries among four individual bowls. Top with crumbled feta, gravy, and sautéed shiitakes. Sprinkle with sliced scallions and serve.