Portobello Frites

Name: Portobello Frites
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon freshly ground black pepper; 59 milliliters canola oil for frying; 1 teaspoon coarse sea salt; 1 teaspoon Dijon mustard; 237 milliliters dry red wine; 1 Tbsp chopped fresh tarragon; 1 teaspoon minced garlic; 59 milliliters olive oil; 4 portobello mushrooms, stems removed, caps wiped clean; 2 russet potatoes, scrubbed; 2 teaspoons salt; 1 teaspoon minced shallots; 59 milliliters Vegetable Stock

The recipe Portobello Frites could satisfy your American craving in approximately 45 minutes. This gluten free and vegan recipe serves 4. One portion of this dish contains about 5g of protein, 15g of fat, and a total of 294 calories. If you have pepper, canolan oil, russet potatoes, and a few other ingredients on hand, you can make it. epicurious.com. It works well as a side dish.

Instructions

Preheat the oven to 400°F. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoon of the coarse sea salt, and wrap individually in foil.

Ingredients you will need

Coarse Sea Salt

Potato

Wrap

Equipment you will use

Aluminum Foil

Oven

Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.

Ingredients you will need

Potato

Equipment you will use

Oven

While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.

Ingredients you will need

Olive Oil

Potato

Shallot

Garlic

Pepper

Salt

Equipment you will use

Whisk

Bowl

Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool.

Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan.

Ingredients you will need

Vegetable Stock

Mushrooms

Mustard

Wine

Equipment you will use

Sauce Pan

Frying Pan

Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.

Stir the tarragon into the red wine sauce.

Ingredients you will need

Red Wine

Tarragon

Sauce

Remove the saucepan from the heat and cover to keep warm.

Equipment you will use

Sauce Pan

In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes.

Ingredients you will need

Cooking Oil

Potato

Equipment you will use

Frying Pan

Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.

Ingredients you will need

French Fries

Salt

Equipment you will use

Paper Towels

Reheat the portobello caps in the oven if necessary.

Equipment you will use

Oven

Serve smothered with red wine sauce and frites on the side.

Ingredients you will need

Red Wine

French Fries

Sauce

Reprinted with permission from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking by Rich Landau and Kate Jacoby. Copyright © 2013 Rich Landau and Kate Jacoby; photographs copyright © 2013 Michael Spain-Smith. Published by The Experiment, LLC.

Ingredients you will need

Vegetable