Portobello Frites

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Portobello FritesRecipe
Photo: Jason Varney


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.
Serves 4 (serving size: 1 mushroom cap, about 4 teaspoons sauce, and 4 potato wedges)


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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 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


Hands-on: 42 Minutes
Total: 42 Minutes

1. Preheat oven to 400°.

2. 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.

3. 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.

Created date

January 2014

Nutritional Information

Calories 297
Fat 14.4 g
Satfat 1.3 g
Monofat 9.2 g
Polyfat 3.5 g
Protein 5.4 g
Carbohydrate 34 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 343 mg
Calcium 32 mg