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Portobello Mushroom Steaks with Peppercorn Sauce Recipe

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4 from 3 reviews

Portobello Mushroom Steaks with Peppercorn Sauce offers a rich, savory vegan alternative to traditional steak. Marinated in a blend of tamari, red wine, and smoked paprika, these mushrooms are seared to develop a deep, caramelized crust and served with a creamy, aromatic peppercorn sauce made from brandy, coconut milk, and vegan “beef” broth. Perfect for a flavorful plant-based meal in under an hour.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Mushrooms and Marinade

  • 4 portobello mushroom caps, stems removed
  • 3 tablespoons low-sodium tamari
  • 1/4 cup (60 ml) dry red wine
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon vegan Worcestershire sauce (optional)

For Cooking

  • 1 tablespoon avocado oil, for cooking mushrooms
  • 1 tablespoon avocado oil, for sauce
  • 2-3 teaspoons black peppercorns, coarsely crushed
  • 1 clove garlic, minced

Peppercorn Sauce

  • 1/3 cup (85 ml) brandy or cognac (or additional dry red wine)
  • 1/2 cup (125 ml) full-fat coconut or oat milk
  • 1/2 cup (125 ml) imitation “beef” broth (or vegetable broth)
  • Optional: 1 teaspoon cornstarch (for thicker sauce)

Instructions

  1. Make the Marinade: In a small jar, combine tamari, red wine, smoked paprika, and vegan Worcestershire sauce. Shake well until fully emulsified. Place the mushroom caps into a resealable bag or shallow dish and pour the marinade over them. Marinate for at least 10 minutes, ensuring the mushrooms are evenly coated.
  2. Sear the Mushrooms: Heat 1 tablespoon of avocado oil in a cast iron skillet over medium heat. Place mushrooms cap-side up and sear for 2-3 minutes to develop color. Flip mushrooms, pour the remaining marinade over them, and cook for another 2-3 minutes. Flip one last time and cook for an additional 2-3 minutes, letting most of the marinade evaporate. Use tongs to remove mushrooms and keep them covered to stay warm.
  3. Start the Peppercorn Pan Sauce: Add the remaining tablespoon of avocado oil to the same skillet. Once heated, add minced garlic and coarsely crushed black peppercorns. Stir and sauté for 45-60 seconds, scraping up any browned bits from the pan with a wooden spoon, being careful not to burn the garlic.
  4. Deglaze the Pan: Pour in the brandy or cognac to deglaze the skillet, stirring and scraping to lift all fond from the bottom. Add the remaining marinade from the mushrooms and sauté for about 1 minute until the alcohol cooks off and the pan is well-scraped.
  5. Simmer the Sauce: Add imitation “beef” broth and bring to a simmer. Stir in the coconut or oat milk and continue simmering for 5-7 minutes until the sauce reduces slightly. For a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water to form a slurry, then stir into the sauce and simmer an additional 2-3 minutes until thickened.
  6. Serve the Dish: Plate the warm mushroom steaks and generously spoon the peppercorn sauce over them. Serve immediately. Leftovers can be refrigerated in a covered container for up to 5 days.

Notes

  • Marinate mushrooms for at least 10 minutes to develop deep flavor, but up to 1 hour for more intensity.
  • Use a cast iron skillet for best searing results and to develop fond for the sauce.
  • Substitute brandy with additional dry red wine if preferred or to keep it alcohol-free, though it changes flavor.
  • If vegan Worcestershire sauce is unavailable, omit it or replace with a splash of soy sauce.
  • Adjust peppercorn quantity to taste, as it adds a bold spicy note to the sauce.
  • Thicken sauce with cornstarch slurry only if a richer texture is desired.
  • Serve with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan

Find it online: https://monicarecipes.com/portobello-mushroom-steaks-with-peppercorn-sauce-recipe/