February 19, 2018
Dinner, Lunch, Main Dish,
Vegetables, Mushrooms, Potatoes, North American, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Wine more
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"Vegetarian dish that gets a meaty feel from the portobellos. Very filling!"
Preheat oven to 400 °.
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.
Arrange the mushrooms, cap sides down, on a jelly-roll pan. Bake at 400° for 12 minutes or until tender.
Remove from the oven and place 1 mushroom on each of 4 plates.
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).
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.
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.
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