On Season 18, Episode 3 (“Along the Rhine”) of Simply Ming, Chef Ming Tsai prepared Extra-Virgin Olive Oil, Garlic, and Portabella Frites with his son Henry.

Serves 4

INGREDIENTS

Portabella Frites

  • 2 large portobello mushrooms, gills removed, scored
  • Extra-virgin olive oil
  • 1 cup corn starch
  • 8 cloves garlic, sliced

Dipping Sauce

  • 2 tablespoons Dijon mustard
  • 1 cup vegan mayonnaise
  • Juice of 1/2 lemon
  • Kosher salt and freshly cracked black pepper

TO PREPARE

Frites
STEP ONE. Season the mushrooms well with salt and pepper, coat in olive oil, and toss in corn starch.
STEP TWO. In a cast iron pan coated with olive oil, sear the mushrooms, about 4-5 minutes until golden brown and done.
STEP THREE. Flip mushrooms and add garlic. Sear another 4-5 minutes. Remove garlic from the pan and reserve.
STEP FOUR. Slice mushrooms, using an angled cut.

Sauce
STEP ONE. Mix the Dijon, mayo, and lemon juice. Stir in the reserved cooked garlic, mashing garlic and mixing thoroughly. Season with salt and pepper. 
STEP TWO. Serve with portabella frites for dipping.