I’m not a huge mushroom person and even I enjoyed these! (Probably because it is very strongly flavored.). Based on a recipe from The Happy Herbivore cookbook.
I think a good serving size for this is 2 mushrooms per person, so this recipe would only feed two as written. Also, this broth could be used in any recipes calling for a beef broth.
- 1 cup water or veggie broth
- 1 Tbsp reduced sodium tamari or soy sauce
- 1 Tbsp nutritional yeast
- 1/2 tsp Worcestershire sauce
- 1/4 tsp granulated onion
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/8 tsp black pepper
- 1 onion, minced (or equivalent amount of chopped green onion, both white and green parts, about 1 cup)
- 4 garlic cloves, minced
- 2 tsp thyme (dry)
- 2 tsp granulated onion
- 1 tsp basil (dry)
- 4 Tbsp balsamic vinegar
- 2 Tbsp sherry or mirin
- 4 portobello mushrooms (without stems)
- salt, if needed
Prepared broth: Whisk all broth ingredients together in a small pan and bring to a boil. Simmer for one minute.
Heat a large saute pan over medium-high heat. Pour enough broth to cover the entire pan. Saute onion and garlic for about 4 minutes. Add spices, vinegar, sherry or mirin and rest of broth and bring to a boil. Add mushrooms and cook for about 5 minutes, covered. Flip mushrooms over and cook until tender. Add additional water if needed while cooking. Pour juices over mushrooms when serving.