Portobello Steak Frites

• 4 portobello mushrooms
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 4 clove garlic
• 2 large russet potatoes
• 3 tbsp butter
• 2 tbsp fresh parsley
• 3 tbsp olive oil

Instructions

1. 1

   Cut the potatoes into thin fries, toss with olive oil and salt, and roast at 425F for 30 minutes, flipping once.

2. 2

   Whisk the balsamic, soy sauce, half the minced garlic, and thyme into a marinade.

3. 3

   Marinate the cleaned portobello caps for 15 minutes, turning to coat.

4. 4

   Sear the mushrooms gill-side down in a hot skillet for 5 minutes, then flip and cook 4 more minutes until juicy.

5. 5

   Melt the butter with the remaining garlic and stir in the chopped parsley to make herb butter.

6. 6

   Slice the portobellos and spoon the garlic herb butter over the top.

7. 7

   Serve alongside the crispy fries with an extra pinch of flaky salt.