PORTOBELLO MUSHROOM ‘STEAKS’

Serves: 2

1 tbsp (15 mL) white miso

4 tbsp (60 mL) extra-virgin olive oil

1 tbsp (15 mL) soy sauce

2 tbsp (30 mL) water

2 tbsp (30 mL) nutritional yeast 1 lb (454 g) portobello mushrooms, stem and gills removed 4 tsp (20 mL) salt-free steak spice, or more to taste

(see recipe)

1. Combine the miso, oil, soy sauce, water and nutritional yeast together until smooth. Coat both sides of the mushrooms with the mixture and set aside for 10 minutes.

2. Sprinkle both sides of the mushrooms evenly with the steak spice. Heat a large, non-stick pan over medium heat. Place the mushrooms curved side down in the pan and cook until lightly browned. Flip and cook until lightly browned on the other side, regulating the heat so the mushrooms cook through without burning. Serve immediately.