PORTOBELLO MUSHROOM STEAKS [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1 Tbsp. vegan butter
• 1/2 cup vegan vegetable or vegan beef broth
• 1/2 small yellow onion, diced
• 1 large garlic clove, minced
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. mirin or sherry
• ½ Tbsp. soy sauce
• ½ Tbsp. tomato paste
• 1 tsp. dried thyme
• ½ tsp. dried basil
• dash of ground black pepper
• 2 large, whole Portobello mushrooms

PREPARATION

1. In a large frying pan, heat the butter over medium. Once melted, add half of the broth and bring to a simmer.
2. Next, add the onion and garlic. Cook for about 8 minutes over medium-high.
3. Meanwhile, whisk together the remaining ingredients in a small bowl excluding the mushrooms and the remaining broth. Wipe the mushrooms with a damp cloth to clean them and pull off the stems.
4. Add the whisked mixture to the pan and reduce to medium heat. Bring to a simmer, and then add in the Portobello caps and their stems.
5. Cover and cook for about 8 minutes. Gently turn over the mushrooms, add in the remaining broth, cover and cook an additional 8 minutes.
6. Serve hot, topped with the juice and onions over top.