Portobello Frites

Ingredients

• 2  baked baking potatoes cooled cut lengthwise into 8 wedges each
• 0.5 teaspoon pepper black divided
• 1 tablespoon vegan butter 
• 2 tablespoons canola oil 
• 0.3 teaspoon cornstarch 
• 1 teaspoon dijon mustard 
• 0.5 cup cooking wine dry red
• 1 teaspoon garlic fresh minced
• 1 tablespoon olive oil 
• 4  portabello mushrooms 
• 0.5 teaspoon salt divided
• 1 teaspoon shallots minced
• 1 tablespoon tarragon chopped
• 0.3 cup vegetable stock unsalted vedge-style
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Combine first 3 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
3. Add mushrooms; toss gently to coat. Arrange mushrooms, cap sides down, on a jelly-roll pan.
4. Bake at 400 for 12 minutes or until tender.
5. Remove from oven.
6. Place 1 mushroom on each of 4 plates.
7. Add wine, stock, and mustard to jelly-roll pan; stir with a whisk to mix with mushroom juices.
8. Pour wine mixture into a small saucepan over medium heat. Bring to a boil; cook until wine mixture is reduced to 1/4 cup (about 15 minutes).
9. Combine 1 teaspoon water and cornstarch, stirring with a whisk. Stir cornstarch mixture into wine mixture; boil 1 minute or until mixture begins to thicken, stirring constantly with a whisk.
10. Remove from heat.
11. Add vegan butter and tarragon, stirring until butter melts.
12. Heat canola oil in a large skillet over medium-high heat.
13. Add potato wedges; cook 3 minutes on each side or until the wedges are browned.
14. Sprinkle with remaining salt and pepper and serve with mushrooms and wine sauce.