Portobello Frites

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 42 Minutes
Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 14.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 3.5g
  • Protein: 5.4g
  • Carbohydrate: 34g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 343mg
  • Calcium: 32mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.

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