Portobello Frites

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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