Portobello Frites from Vedge by Rich Landau and Kate Jacoby
Like most Francophiles, when we are not traveling to French-speaking (and -eating) destinations, we are at home, dreaming of them and inspired by them as we cook the foods we love. Steak frites is ...
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Ingredients
- ¼ cup canola oil for frying
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 cup dry red wine
- ¼ cup Vegetable Stock
- 1 teaspoon minced shallots
- 4 portobello mushrooms, stems removed, caps wiped clean (see Tip)
- 1 teaspoon minced garlic
- 1 teaspoon freshly ground black pepper
- ¼ cup olive oil
- 2 teaspoons salt
- 2 russet potatoes, scrubbed
- 1 teaspoon coarse sea salt
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