This. Is. It. Rich and meaty portobello slices, drenched in a miso-kissed marinade, paired with a garlic-scented cauliflower mash on the side and crispy shallots over the top. It’s meaty without the meat and carby without the carbs.
This is not only an easy dish for a weeknight dinner, but also a perfectly portable one to take with you to your next cookout: just bring the portobello in its marinade to throw on the grill or in a pan and zap the cauliflower mash before serving. Serve with red wine or your favorite beer for a decadent and pretty dish.
MISO-SCENTED PORTOBELLO WITH GARLIC CAULIFLOWER MASH
- Total Time: 2 hours 40 minutes
- Yield: 2 servings
Ingredients
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
- microgreens
Instructions
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.
- Once your cauliflower is done, transfer the florets to a food processor or blender. Allow to cool to room temperature before processing. Scrape in the softened garlic and oil, and add in the Earth Balance. Process until smooth and place into the refrigerator or set aside if serving immediately.
To saute the portobello
- Remove from the refrigerator. Heat a teaspoon or two of olive oil in a large, flat-bottomed pan over medium heat. Remove the sliced portobello from the marinade (reserve the marinade), then place in the pan and allow to saute and deepen in color for a few minutes on each side. Transfer to a plate to cool.
- In the same pan, add another drizzle of olive oil. Throw in the shallots and allow to soften and slightly crisp for a few minutes, breaking up the rings and stirring often to avoid burning. Transfer to another plate to cool.
- Pour the reserved marinade into the same pan, and allow to sizzle and reduce for a few minutes. Stir occasionally as needed.
- To serve the dish, fan out the portobello and drizzle with the reduced marinade. Top with the crispy shallots and microgreens, if desired. Reheat the cauliflower mash if chilled and serve immediately.
- Cook Time: 40 minutes
Jeanne says
This looks good but why aren’t all the directions posted?
erinwyso says
Hey Jeanne, I recently converted to a new recipe card plugin, and something wonky happened with this one during the transfer. I’ll try to recall what I did and update the recipe when I can.
Jill says
I know it may seem obvious but after you sautee the garlic, what do you use to mash? Hand mixer? Food processor?
erinwyso says
Jill, you can just hand mash with a potato masher or fork.
thevioletfern.com says
Drooling …
Anonymous says
Can I marinade the mushrooms overnight?
erinwyso says
I don't see why not … I hope you enjoy!
Somerset wedding gal says
Just gorgeous, this looks so tasty and sophisticated!
Anonymous says
This is amazing! I have made it twice already, and I will probably serve it for Easter dinner. Thank you.
erinwyso says
So happy you like — thanks for trying it out!
kayse says
This looks amazing!!! I love miso! And portabellas!
erinwyso says
Thanks Julie! : )
julie@thesimpleveganista says
I could eat an entire table of this! LOL Delicious…
Lan | MoreStomach says
i find miso to be such an underused and underrated ingredient. i've made a concerted effort lately to use it in salad dressings, and it always reminds me that it gives such great flavor and i need to use it more often.
we've made a very concerted decision to consume more veggies and simple meals likes this, now that the weather is warm and the season is bringing forth such awesome produce. looking fwd to creating something like this soon!
erinwyso says
Agreed! I especially like the lighter chickpea miso — great for vegan ceasar dressing and sometimes just plain on crackers!
Kristina @ spabettie says
Mmm, I love miso and mushrooms! this looks fantastic.
erinwyso says
Thanks Kristina — miso+mushrooms is one of my favorite combos too!