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Portobello Frites

Created by breezermom on February 19, 2018

1 teaspoon Dijon mustard
1 teaspoon water
1/4 teaspoon cornstarch
1 tablespoon margarine (vegan butter)
1 tablespoon chopped tarragon
2 tablespoons oil (canola oil)
2 baked (346 grams) potatoes (baking potatoes, cooled and cut lengthwise into 8 wedges each)

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.