Portobello Pepe Verde | Portobello with Green Peppercorn Sauce

As many of you know, I have been on a vegan diet to support my husband, Stephen. He has arthritis and does not want to take the medications that may help but could also damage other parts of his body. So we went on a 3-week wellness retreat to seek alternative methods. After the second week of eating an all-vegan diet, his wedding band fell off because the inflammation had gone down so much. We committed to staying with this diet for one year, which is how our vegan food adventure began. It has been a food challenge, but I have had fun recreating my favorite dishes using vegan options. This is a take on the classic Filetto Pepe Verde. This meaty Portobello with a delicious creamy peppercorn sauce pairs very nicely with a robust red wine like Madonna Nera Brunello di Montalcino.

Receipt Date: June 9, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 Portobello Mushrooms, washed and dried

2 tablespoons EVOO

Marinade:

1/8 cup Tamari or Soy Sauce

1/8 cup Balsamic Vinegar

1 Garlic Clove, minced

2 tablespoons EVOO

Pinch of Sea Salt

Sauce:

1/2 cup Non-Dairy Unsweetened Cream, I use Oatly

1/4 cup Brandy or Cognac

1 tablespoon Vegan Butter, I use Mikonos European Cultured Butter

5 tablespoons Green Peppercorns in Brine, drained

1/2 tablespoon Fresh Cracked Black Pepper

Directions

Heat a saute pan with EVOO over medium-high until hot, then add the Portobello mushrooms and the marinade.

Sear for 2-3 minutes per side, add a heavy bottom pan on top of the mushrooms, cook for 5 minutes, then flip and cook for another 5 minutes. Add a splash of water if needed.

Transfer to a platter but leave all of the drippings in the pan.

Using the same pan, over medium-high heat, add the butter, cream, Brandy, and green peppercorns. Be careful when you add the Brandy! Please keep it away from the flame, or you will have a flambee situation on your hands.

Add a few twirls of freshly cracked pepper and simmer for 5 to 10 minutes, or until the sauce thickens. Stir as needed.

Add the mushrooms back into the pan and simmer for 2 minutes.

Serve immediately.