Vegan portabello steak frites

Mass Appeal

This vegan dish is perfect to feed a crowd at Thanksgiving but simple enough to make for dinner any day. Cathie Cappa, owner of Auntie Cathie’s Kitchen brings us a recipe for portabellos and potatoes with a savory sauce.


  • 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

  • 1/4 cup unsalted vegetable stock

  • 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 potatoes, cooled and cut lengthwise into 8 wedges each


Step 1

Preheat oven to 400°.

Step 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 400° 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.

Step 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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