A friend and I went to En (Japanese restaurant at Granville and 10th). Terrific place, but the Portabella Mushroom etc. was especially a knockout. The items are layered on a portabella mushroom and the whole covered with a wonderfull egg yolk sauce. Looked a perfect recipe for low carbers. I'm not sure how to make the egg sauce. It was intensely eggy and buttery. Maybe a hollandaise without the lemon? Maybe Karen can give advice on making that part. And the then whole put under a broiler? I highly recommend this restaurant. I've been meaning to go for ages as I live nearby and pass it every weekend. Definitely will be going back. The crusty oysters were also fabulous. Not sure what the crust was. Probably something lowcarbers are not supposed to eat, but it was a very, very thin crust.