Mushroom Steak and Chunky Fries with Beurre-Less Blanc Sauce

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Chunky Fries:

1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch-thick batons

3 tablespoons vegetable oil

Flaky sea salt

Freshly ground black pepper

Mushrooms:

4 large portobello mushrooms, stems trimmed

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon fresh thyme, chopped

Pinch flaky sea salt

Pinch freshly ground black pepper

Beurre-less Blanc Sauce:

5 shallots, finely chopped

4 sprigs thyme

1 tablespoon olive oil

1 cup vegetable broth

1 cup dry white wine

1 teaspoon cornstarch mixed with 1 tablespoon water

1 tablespoon Dijon mustard

1/2 cup unsweetened plant-based cream

To serve:

5 ounces watercress