Ingredients

The following ingredients have 4 Servings
  • 4 large portobello mushroom caps, (cleaned and stems removed)
  • 1/4 cup olive oil
  • 2 large garlic cloves
  • 2 tablespoons vegan butter
  • 1 garlic clove, (minced)
  • 2 tablespoons whole black peppercorns
  • 2 teaspoons all-purpose flour
  • 1/4 cup whiskey
  • 1 cup light coconut milk
  • 1 1/2 tablespoons white miso paste

Instruction

  • Begin by making the portobello steaks. Preheat the oven to 450°.
  • Generously rub the outsides of the mushroom caps with oil.
  • Cut the garlic cloves in half and rub the outsides of the mushroom caps with the cut sides of the garlic cloves.
  • Place the mushroom caps into a baking dish, stem side up, and place a one of the garlic clove halves on top of each cap.
  • Bake the mushrooms until tender and browned, about 10 minutes.
  • While the mushrooms bake, prepare the sauce. Melt the butter over medium heat in a small saucepan.
  • Add the garlic and peppercorns, and sauté for about 2 minutes. 
  • Whisk in the flour and sauté for about 2 minutes more.
  • Remove the pot from heat and add the whiskey. Be very careful, as the whiskey can catch fire if the pan is very hot.
  • Place the pan back over heat and whisk in the whiskey. Allow to simmer for 3 minutes, until the mixture thickens a bit.
  • Whisk in the coconut milk and miso paste. Bring the mixture to a simmer and allow it to cook for about 10 minutes, until thickened and most of the alcohol has cooked off (taste test for this).
  • Divide the mushrooms onto plates. You can discard the garlic or serve it with the mushrooms if you like (they might still have some bite though!).  Top the mushrooms with whiskey peppercorn sauce. Serve.