2 Russet Potatoes, Scrubbed 426g
1 tsp Coarse Sea Salt 6g
¼ cup Olive Oil 54g
2 tsp Salt 12g
1 tsp Minced Garlic 2.8g
1 tsp Freshly Ground Black Pepper 2.3g
1 tsp Minced Shallots 3.33g
4 Portobello Mushrooms, Stems Removed, Caps Wiped Clean
1 cup Dry Red Wine 247g
¼ cup Vegetable Stock 55.25g
1 tsp Dijon Mustard 5g
¼ cup Canola Oil For Frying 54.5g