Portobello Frites
Recipe: #29089
February 19, 2018
Categories: Mushrooms, Potatoes, Oven Bake, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Wine, Vegetarian Dinner, Vegan Dinner, more
"Vegetarian dish that gets a meaty feel from the portobellos. Very filling!"
Ingredients
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 by Step Method
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
No special items needed.