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. Recipe by: Susan Jane Cheney a former Moosewood cook. NOTES : Cal 11.6, Fat 0.3g, Carbs 1.8g, Dietary Fiber 0.3g, Protein 0.7g, Sodium 157mg, CFF 21%. Recipe by: Vegetarian Times, March 1995, pg 62 Posted to Digest eat-lf.v097.n234 by Reggie Dwork on Sep 16, 1997