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Portobello Frites

Photo: Jason Varney

 

Hands-on time 42 mins
Total time 42 mins
Yield Serves 4 (serving size: 1 mushroom cap, about 4 teaspoons sauce, and 4 potato wedges)
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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.