Portobello Frites
Portobello mushrooms provide for a vegan spin on Steak Frites with no fake meat in sight.
ByRich Landau and Kate Jacoby
Published On
At their Philadelphia restaurant, VEDGE, Rich Landau and Kate Jacoby are redefining the concept of a vegan restaurant. This week, they'll be sharing recipes from their latest cookbook, giving away copies, and providing insight on how to make vegan cooking feel exciting and new.
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 the definitive French bistro dish; our portobello version features a juicy red wine reduction that sings with tarragon and a touch of Dijon. You can easily make restaurant-crisp fries at home with the Vedge method: start with baked potatoes, then crisp them up in a little oil.
Serves 4
2 russet potatoes, scrubbed
1 teaspoon coarse sea salt
1/4 cup olive oil
2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
1 teaspoon minced shallots
4 portobello mushrooms, stems removed and caps wiped clean
1 cup dry red wine
1/4 cup vegetable stock
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/4 cup canola oil for frying
Photo by Michael Spain-Smith