Vegan Portobello Mushrooms Bordelaise

Finely mince the shallots and garlic. Pick the thyme and parsley leaves. Roughly chop the mushroom stems. Rinse and chop the capers. Cube the cold vegan butter and return it to the refrigerator until needed.

Preheat the oven to 200°C (fan 180°C). Brush the portobello caps on both sides with 2 tablespoons of the olive oil and season generously with salt and pepper. Place gill-side up on a lined baking tray.

Roast the mushrooms for 25 minutes until deeply tender and the gills are dark and juicy, then remove from the oven and tent loosely with foil.

While the mushrooms roast, heat the remaining 1 tablespoon of olive oil in a wide saucepan over medium heat. Add the shallots and a pinch of salt and cook for 10 minutes, stirring occasionally, until completely softened and beginning to turn golden.

Add the garlic and chopped mushroom stems and cook for 3 minutes, stirring frequently, until fragrant and the stems have released their moisture.

Add the tomato paste and stir constantly for 2 minutes until it darkens slightly and coats the pan.

Pour in the red wine, add the bay leaf and thyme, and raise the heat to medium-high. Cook at a vigorous simmer for 12 minutes until the wine has reduced by two-thirds and the mixture is syrupy.

Pour in the vegetable stock and continue to simmer for 8 minutes until the sauce coats the back of a spoon.

Remove the bay leaf, reduce the heat to low, and stir in the red wine vinegar and capers. Remove the pan from the heat and whisk in the cold vegan butter one cube at a time until the sauce is glossy and emulsified. Taste and adjust seasoning.

Spoon the bordelaise sauce generously over the roasted portobello caps, scatter with fresh parsley leaves, and serve immediately with crusty sourdough.