Portobello Frites

• 1 tablespoon olive oil
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced shallots
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 portobello mushrooms, stems removed
• 1/2 cup dry red wine
• 1 teaspoon Dijon mustard
• 1 teaspoon water
• 1/4 teaspoon cornstarch
• 1 tablespoon vegan butter
• 1 tablespoon chopped tarragon
• 2 tablespoons canola oil
• 2 baked baking potatoes, cooled and cut lengthwise into 8 wedges each

1. Preheat oven to 400u0b0.
2. Combine first 3 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mushrooms; toss gently to coat. Arrange mushrooms, cap sides down, on a jelly-roll pan. Bake at 400u0b0 for 12 minutes or until tender. Remove from oven. Place 1 mushroom on each of 4 plates. Add wine, stock, and mustard to jelly-roll pan; stir with a whisk to mix with mushroom juices. 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). 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. Remove from heat. Add vegan butter and tarragon, stirring until butter melts.
3. Heat canola oil in a large skillet over medium-high heat. Add potato wedges; cook 3 minutes on each side or until the wedges are browned. Sprinkle with remaining salt and pepper and serve with mushrooms and wine sauce.
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olive oil, fresh garlic, shallots, salt, black pepper, portobello mushrooms, red wine, mustard, water, cornstarch, butter, tarragon, canola oil, baking potatoes

Taken from www.myrecipes.com/recipe/portobello-frites (may not work)