Rice Vinegar-Glazed Portobello Mushroom with Yellow Squash

Aegean-inspired comfort food: tender portobello mushroom paired with yellow squash and jicama and sorghum grain, finished with fresh bay leaf and a hit of star anise and old Bay seasoning. 1. Pat the portobello mushroom dry and season with sea salt, star anise and old Bay seasoning. 2. Heat peanut oil in a heavy pan and braise the portobello mushroom until it develops a deep golden crust, about 15 minutes. 3. Add yellow squash and jicama to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the sorghum grain separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of rice vinegar before serving hot.