Portobello Frites

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant vegan dish offers a plant-based take on a classic French bistro favourite. Portobello mushroom frites swaps traditional steak for meaty, roasted mushrooms, which provide a deeply savoury flavour and satisfying texture. Paired with a sophisticated red wine and tarragon reduction, the dish feels indulgent while remaining entirely dairy-free. The mushrooms absorb the garlic and shallot infusion beautifully, creating a central element that holds its own against the rich, herbaceous sauce.

Crispy, golden potato wedges serve as the perfect accompaniment to this heart-healthy meal. By baking the potatoes before frying, you ensure a fluffy interior and a perfectly crunch exterior. This recipe is an excellent choice for a weekend dinner or a special occasion when you want to impress without using animal products. Serve with a crisp green salad or steamed seasonal greens to complete the plate.

Ingredients for Portobello Frites

2 russet potatoes, scrubbed
1 teaspoon coarse sea salt
60 מ"ל שמן זית
2 כפיות מלח
1 כפית שום קצוץ
1 כפית פלפל שחור טחון טרי
1 teaspoon minced shallots
4 portobello mushrooms, stems removed, caps wiped clean
240ml dry red wine
60ml Vegetable Stock
1 כפית חרדל דיז'ון
1 tablespoon chopped fresh tarragon
60ml canola oil for frying

How to make Portobello Frites

Preheat the oven to 204°C. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoons of the coarse sea salt, and wrap individually in foil. Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.
While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.
Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.
Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool. Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan. Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.
Stir the tarragon into the red wine sauce. Remove the saucepan from the heat and cover to keep warm.
In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes. Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.
Reheat the portobello caps in the oven if necessary. Serve smothered with red wine sauce and frites on the side.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.