Cookwith - Herb-Crusted Mushroom Steaks with Shallot Red Wine Sauce

Ingredients

• 4 large portobello mushroom caps, stems removed
• 3 tbsp olive oil, divided
• 1 tbsp Dijon mustard
• 2 tsp fresh thyme leaves, chopped
• 2 tsp fresh rosemary, chopped
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 2 medium shallots, finely diced
• 1/2 cup dry red wine (or vegetable broth)
• 1/2 cup vegetable broth
• 1 tsp balsamic vinegar
• 1 tbsp unsalted butter (or plant-based butter)
• Fresh parsley, chopped, for garnish