Duck Sauce-Glazed Portobello Mushroom with Leek

Tuscan-inspired comfort food: tender portobello mushroom paired with leek and pumpkin and fusilli pasta, finished with rosemary and thyme and a hit of onion powder and dried parsley. 1. Pat the portobello mushroom dry and season with salt, onion powder and dried parsley. 2. Heat beef tallow in a heavy pan and braise the portobello mushroom until it develops a deep golden crust, about 15 minutes. 3. Add leek and pumpkin to the pan and cook until just tender, stirring in rosemary and thyme for fragrance. 4. Cook the fusilli pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of duck sauce before serving hot.