My grandma’s filet mignon was one of my absolute favorite meals growing up. It was bright, tangy, rich, and packed with umami. She usually reserved it for special occasions, but she’d make it more frequently for me because she knew how much I loved it. (And also she’d do anything to get me to eat more than three bites of my dinner.) Anyway, when I went vegetarian, this was one of the few meat dishes that I missed. I’ve had a sneaking suspicion for a while now that I could make a pretty great vegetarian version using mushrooms instead of steak. But honestly, I’d been a little afraid to try it! What if it was a total flop? That’d be a huge bummer. But last week, I decided to give it a go. And I was thrilled with the results.