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