Name: Portobello Frites
Yield: Serves 4
Ingredients: 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, 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

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Portobello FritesMichael Spain-Smith

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.

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