Even though I was never a big fan of meat in my pre-veggie days, I do have a handful of dishes that stand out for one reason or another as being favorites. At some point I had a steak with whiskey peppercorn sauce. I did not like steak, but I specifically recall the sauce as being heavenly. So I decided to make some and put it on a vegan steak. Portobello steaks are my favorite vegan steaks, and perfect for a punchy, creamy, umami-packed sauce like whiskey peppercorn. Regular whiskey peppercorn sauce is made with cream and butter, so I subbed vegan butter and coconut milk, making the sauce just as rich and decadent as the original non-vegan version. First you’ll melt the butter and use it to sauté some garlic and whole peppercorns. Add some flour to make a roux. This is what thickens the sauce. Important: remove the pan from the burner before adding the whiskey, assuming you don’t want to set yourself on fire. I speak from experience here (no injuries were sustained!). Whisk in the whiskey and return the pan to low heat. Let it simmer for a few minutes before adding coconut milk.
I know some people are fans of cooking this sauce lightly so some of the alcohol remains, and I can’t say I’m in that camp. If you are, feel free to cut down on the simmer time. I was inspired by this recipe to add some miso for extra savory flavor. The salty, fermenty taste was perfect with the woodsy flavors from the whisky. While the sauce simmers you’ll roast the portobello caps in the oven (or grill them! See my notes below.), and once they’re done, plate them up and smother them in sauce.
Tips for Making Awesome Portobello Steaks
Clean your mushroom caps by wiping them with a damp cloth. That’s it. Don’t douse them in water! They get waterlogged easily, which will make them cook up soggy instead of tender and lightly browned like you’d want. Look for miso in your supermarket’s international section or at an Asian market. If you really don’t feel like buying some (which I urge you to reconsider), substitute salt or soy sauce to taste. You can grill the mushrooms instead of baking if you prefer. Just place them directly on the grill over a medium flame for 4 to 5 minutes on each side. The sauce goes great on potatoes too, so consider making some extra along with a potato side dish.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
