Umami-Packed Balsamic Glazed Portobello Mushroom Steaks

This vibrant, plant-based dish is all about bold flavours and comforting textures. We’ve got juicy balsamic-glazed portobello mushroom steaks paired with a creamy squash and butter bean mash, topped with a rich, umami-packed miso gravy. Simple ingredients, big flavour. Whether you're cooking for a cozy dinner or something a bit more special, this recipe is your go-to for a satisfying, feel-good meal. Full of earthy goodness, it’s the perfect vegan main that everyone will love.

Ingredients

For the Mushrooms:

• 6 portobello mushroom steaks

• 2 tbsp balsamic vinegar

• 1 tbsp olive oil

• 1 tbsp soy sauce

• 1 tsp agave

• Salt, to taste

• Black pepper, to taste

For the Mash:

• 1 squash, cut into chunks

• 2 tbsp olive oil

• 2 sprigs of thyme or rosemary

• 400g tin of butter beans, drained and rinsed

• 1 tbsp white miso

• Splash of soy milk

• 3 tbsp nutritional yeast

• Salt, to taste

• Zest of 1 lemon

For the Gravy:

• 60ml good-quality balsamic vinegar

• 500ml vegetable stock

• 1 large tbsp brown miso paste

• 2 tsp agave

• 1 tbsp olive oil

• 1 tbsp corn flour

• 1 tbsp cold water

• Optional: Sprig of fresh rosemary

Method

For the Mushrooms:

1. Preheat your oven to 180°C (350°F).

2. In a bowl, mix the balsamic vinegar, olive oil, soy sauce, agave, salt, and black pepper to create the marinade.

3. Coat the portobello mushrooms well with the marinade and place them on a baking tray.

4. Roast in the oven for 10 minutes. Flip the mushrooms and roast for another 15 minutes until tender and caramelized.

For the Mash:

1. Toss the squash chunks with olive oil, salt, and thyme or rosemary.

2. Spread the squash on a roasting tray and cook at 180°C for 30 minutes or until soft and slightly caramelized.

3. Transfer the roasted squash to a blender, add the butter beans, white miso, soy milk, nutritional yeast, and lemon zest.

4. Blend until smooth but leave some texture if desired. Add more soy milk for a creamier mash. Season with salt as needed.

For the Gravy:

1. In a saucepan over low heat, combine the balsamic vinegar and agave, and whisk.

2. Add the miso paste and vegetable stock, whisking until well mixed.

3. Season with salt and black pepper, and let simmer gently.

4. Mix the corn flour with cold water to create a slurry. Gradually add this to the gravy while whisking to thicken.

5. For added flavor, simmer with a sprig of fresh rosemary (optional).

To Serve:

Spoon the squash butter bean mash onto plates, top with a portobello mushroom steak, and drizzle with the rich miso-balsamic gravy. Finish with lemon zest and fresh herbs for a touch of brightness.

Enjoy your hearty, plant-based dish!