I still haven’t evolved from my teenage years when it comes to wine. Do you have sangria? I’m all yours. But plain red wine… I just can’t. However, for some reason, I really like red wine reductions in food. That’s what caught my attention when I saw this recipe.
Friters are a very popular dish in France so inspired by this recipe, I’ve made them for lunch today.
Here’s my version for two portions:
- 1-2 russet potatoes (just use the amount of potato you normally would to make a batch of fries);
- 2 very big portobello mushrooms
- 2 tbsp olive oil – divided
- 1 tbsp tamari sauce
- salt & pepper to taste
- 2 cloves of minced garlic
- 1 smal shallot cubed
- 1/2 cup good quality red wine
- 20-30 ml algae vegetable broth
- 1/2 tsp of fennel seeds
- 1/2 tsp of oregano
- Pre-heat your oven at 200Cº.
- Wash and peel your potatoes and cut them in wedges. Put them in a bowl and fill with cold water. Leave them like this for at least 15min.
- Remove steams from mushrooms and place them in an oven pan, facing down.
- Quickly whisk together olive oil, soy sauce, garlic, shallot and salt and pepper. Brush mushrooms with this mixture on both sides and pop them in the oven for 8-10 minutes.
- Once they start to get juicy and slightly brown, remove the pan from the oven and set aside. But don’t turn off the oven!
- Remove potatoes from water, dry them with a towel, and season them with 1 tablespoon of olive oil and salt to taste. Pop them in the oven for 12-14 minutes with your ove fan on. Until crispy.
- Now it’s time to make the red wine reduction. As the recipe says, your should poor wine and vegetable stock into the mushrooms pan (after removing the mushrooms), so you can absorb all the juices and bits and pieces of garlic and onion. Now poor everything into a small sauce pan, add fennel seeds and oregano, and let it cook for 10 minutes until you have a nice and silky sauce.
- Once potatoes are nice and crispy, it’s time to put everything together. Poor reduction over the mushrooms and a good portion of potatoes on the side.