for the portobello
- 2 large portobello mushrooms
- 1 cup vegetable broth
- 1 tsp vegan Worcestershire sauce
- 2 tsp dark miso (I used hearty brown rice miso)
- 1–2 tsp olive oil (for sauteing)
for the cauliflower mash
(I recommend making this beforehand and chilling for a few hours to allow the flavors to develop.)
- 1 head of cauliflower
- 1 TB olive oil
- 2–4 cloves garlic, halved and smashed
- 1 TB Earth Balance
- to garnish
- 3–4 shallots, sliced into thin rings, plus a little olive oil for sauteing
To marinate the portobello
- Destem and slice thinly at a 45-degree angle. Place the broth, vegan Worcestershire and dark miso into a shallow glass pyrex and toss the sliced mushrooms into it until well coated, taking care not to break them. Cover and place into the refrigerator to marinate for 1-2 hours.
To make the cauliflower mash
- Place a steamer basket into a medium-sized pot and place a few inches of water into the bottom. Chop the florets off the tough stem. Rinse well, then place the florets into the steamer basket. Cover and steam over medium heat for 20-25 minutes, or until the cauliflower is soft and breaks easily when pierced with a fork.
- While your cauliflower is steaming, place one tablespoon of olive oil into a small pan, add in the smashed garlic, and saute over low heat for a few minutes to soften, flipping as needed, and taking care not to let the garlic brown.