I can’t say enough about this vegetarian take on the classic French dish of Steak Frites.  A meaty, marinated portobello mushroom cap takes the place of a steak in this unique recipe that is paired with homemade potato wedges and a rich tarragon-wine sauce.  The recipe calls for red wine in the butter sauce, but I chose a nice Sauvignon Blanc instead, so the choice is all yours.

 (To view this recipe, click on the following link: http://www.cookinglight.com/food/vegetarian/vegan-recipes/portobello-frites_2)

Tagged: baked potato wedges, butter sauce, Cooking Light magazine, frites, garlic, onions, portobello frites, portobello mushroms, potato wedges, potatoes, tarragon, vegetarian, wine sauce