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!
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.