Instructions: These large mushrooms are almost steak-like when grilled or broiled with a simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer, side dish or garnish.

In a bowl, whisk together miso, vinegar and stock or water; set aside.

Carefully remove mushroom stems and slice about 1/4" thick. Leave caps whole, or for faster cooking, slice into 1/4" slices. Brush mushrooms lightly with olive oil. Grill or broil about 5 min.

Turn and brush with miso-vinegar mixture. Continue to cook, basting occasionally, until tender, about 5 min more. Garnish with parsley.

Serves 4

Variations:
This recipes has infinite possibilities. Try marinating mushrooms in miso mixture for a few minutes before broiling. Or season broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives.

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