Name: MISO-SCENTED PORTOBELLO WITH GARLIC CAULIFLOWER MASH
Cook time: 40 min
Total time: 2 h 40 min
Yield: 2 servings
Ingredients: 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); 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