Portobello Frites

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.