Lunch: Portobello Frites Recipe | MyRecipes

This spin on the bistro staple steak frites offers plenty of umami satisfaction in the form of juicy, meaty portobello mushrooms and a savory wine sauce. Finishing the sauce with a touch of vegan butter gives it luxurious and velvety consistency.

Ingredients

1 tablespoon olive oil
1 teaspoon minced fresh garlic
1 teaspoon minced shallots
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 portobello mushrooms, stems removed
1/2 cup dry red wine
1/4 cup Vedge-Style Vegetable Stock or unsalted vegetable stock
1 teaspoon Dijon mustard
1 teaspoon water
1/4 teaspoon cornstarch
1 tablespoon vegan butter
1 tablespoon chopped tarragon
2 tablespoons canola oil
2 baked baking potatoes, cooled and cut lengthwise into 8 wedges each

Instructions

Preheat oven to 400 °.
Combine first 3 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mushrooms; toss gently to coat. Arrange mushrooms, cap sides down, on a jelly-roll pan. Bake at 400 ° for 12 minutes or until tender. Remove from oven. Place 1 mushroom on each of 4 plates. Add wine, stock, and mustard to jelly-roll pan; stir with a whisk to mix with mushroom juices. Pour wine mixture into a small saucepan over medium heat. Bring to a boil; cook until wine mixture is reduced to 1/4 cup (about 15 minutes). Combine 1 teaspoon water and cornstarch, stirring with a whisk. Stir cornstarch mixture into wine mixture; boil 1 minute or until mixture begins to thicken, stirring constantly with a whisk. Remove from heat. Add vegan butter and tarragon, stirring until butter melts.
Heat canola oil in a large skillet over medium-high heat. Add potato wedges; cook 3 minutes on each side or until the wedges are browned. Sprinkle with remaining salt and pepper and serve with mushrooms and wine sauce.

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