Step 1

Preheat the oven to 200° convection heat. Cover a baking tray with (reusable) baking paper.

Step 2

Mix the potatoes and asparagus with oil, pepper and salt and divide over the baking tray.

Step 3

Push 3 sprigs of herbs between the potatoes, along with the half cloves of garlic. Drizzle the garlic with olive oil.

Step 4

Bake the potatoes and asparagus for 20 minutes until tender & golden brown. The look is now nice and sweet and soft.

Step 5

Meanwhile, heat a grill pan over medium heat. Rub the portobello mushrooms with oil and fry for 6 minutes on each side. Season with salt and pepper.

Step 6

Heat the Pa’lais Cuisine – Shiitake Sauce in a saucepan with the last sprig of thyme and add plenty of black pepper and a pinch of salt.

Step 7

Squeeze the roasted garlic into a bowl and crush with a fork. Add to the Shiitake Sauce. Taste and make it fresher with a squeeze of lemon juice.

Step 8

Lower the heat of the portobello mushrooms. Drizzle over 1 tablespoon of soy sauce and half a tablespoon of balsamic syrup. Flip, cook for a few seconds, then remove from pan.

Step 9

Serve the grilled portobello mushrooms with the Shiitake Sauce, green asparagus and baby potatoes.

Tip 1

This is also the perfect vegetable dish for the BBQ!

Tip 2

No thyme? Feel free to use rosemary!