Portobello Frites

Portobello Frites Recipe
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.

Yield:

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

Recipe from

Recipe Time

Hands-on: 42 Minutes
Total: 42 Minutes

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

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 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Richard Landau,

March 2014
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