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5 from 2 votes
Whiskey Peppercorn Portobello Steak on a Plate with Mashed Potatoes and Water Glass in the Background
Portobello Steaks with Whiskey Peppercorn Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These juicy portobello steaks are baked (or grilled!) to tender perfection and topped with creamy whiskey peppercorn sauce. This meal will knock your socks off and is guaranteed to please vegans and non-vegans alike!

Course: Entree
Cuisine: American
Servings: 4
Calories: 380 kcal
Author: Alissa Saenz
Ingredients
For the Portobello Steaks
  • 4 large portobello mushroom caps, cleaned and stems removed
  • ¼ cup olive oil
  • 2 large garlic cloves
For the Whiskey Peppercorn Sauce
  • 2 tablespoons vegan butter
  • 1 garlic clove, minced
  • 2 tablespoons whole black peppercorns
  • 2 teaspoons all-purpose flour
  • ¼ cup whiskey
  • 1 cup light coconut milk
  • 1 ½ tablespoons white miso paste
Instructions
  1. Begin by making the portobello steaks. Preheat the oven to 450°.

  2. Generously rub the outsides of the mushroom caps with oil.

  3. Cut the garlic cloves in half and rub the outsides of the mushroom caps with the cut sides of the garlic cloves.

  4. 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.

  5. Bake the mushrooms until tender and browned, about 10 minutes.

  6. While the mushrooms bake, prepare the sauce. Melt the butter over medium heat in a small saucepan.

  7. Add the garlic and peppercorns, and sauté for about 2 minutes. 

  8. Whisk in the flour and sauté for about 2 minutes more.

  9. Remove the pot from heat and add the whiskey. Be very careful, as the whiskey can catch fire if the pan is very hot.

  10. Place the pan back over heat and whisk in the whiskey. Allow to simmer for 3 minutes, until the mixture thickens a bit.

  11. 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).

  12. 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.

Nutrition Facts
Portobello Steaks with Whiskey Peppercorn Sauce
Amount Per Serving
Calories 380 Calories from Fat 296
% Daily Value*
Fat 32.9g51%
Saturated Fat 16.3g82%
Sodium 311mg13%
Potassium 522mg15%
Carbohydrates 11.8g4%
Fiber 3.6g14%
Sugar 2.5g3%
Protein 5.8g12%
Calcium 20mg2%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.