Portobello Frites

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"Vegetarian dish that gets a meaty feel from the portobellos. Very filling!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (154.9 g)
  • Calories 187.6
  • Total Fat - 13.2 g
  • Saturated Fat - 2 g
  • Cholesterol - 0.1 mg
  • Sodium - 377.7 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 1.1 g
  • Protein - 2.1 g
  • Calcium - 14.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 °.

Step 2

Combine the first three ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the mushrooms; toss gently to coat.

Step 3

Arrange the mushrooms, cap sides down, on a jelly-roll pan. Bake at 400° for 12 minutes or until tender.

Step 4

Remove from the oven and place 1 mushroom on each of 4 plates.

Step 5

Add the wine, stock, and mustard to the jelly-roll pan; stir with a whisk to mix with the mushroom juices. Pour the wine mixture into a small saucepan over medium heat. Bring to a boil; cook until the wine mixture is reduced to 1/4 cup (about 15 minutes).

Step 6

Combine 1 teaspoon water with the cornstarch, stirring with a whisk. Stir the cornstarch mixture into the wine mixture; boil 1 minute or until the mixture begins to thicken, stirring constantly with a whisk. Remove from the heat. Add the vegan butter and tarragon, stirring until the butter melts.

Step 7

Heat the canola oil in a large skillet over medium high heat. Add the potato wedges; cook 3 minutes on each side or until the wedges are browned. Serve with the mushrooms and the wine sauce.

Tips & Variations


No special items needed.

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