Grilled Portobello Mushrooms with Brandy & Peppercorn Sauce
Questa ricetta è disponibile anche in italiano
These Grilled Portobello Mushrooms are served with a creamy Brandy & Peppercorn Sauce: super tasty, they are perfect for barbecues!
Portobello (aka Portabella, Portabello) mushrooms are part of the “champignon” family and, due to their delicate taste, they are extremely versatile.
Rich in Vitamins B, C and D, they are characterized by a firm and meaty texture, which make this and many other varieties of mushrooms particularly ideal for bringing vegan and vegetarian alternatives to the table. In fact, they can be prepared as a cutlet, stuffed with tasty fillings, breaded and fried or baked, or even used in comforting soups.
In short, there is really an embarrassment of choice, which certainly leaves plenty of room for your imagination too!
Not to mention their health properties. Starting from the antioxidant ones (due to the presence of ergothioneine); they also protect our skin from damages, they have more potassium than bananas and, not because of their lack of sugar, they are particularly suitable for glycemic people.
How to prep the mushrooms for grilling
First of all we have to clean the mushroom properly, a step that must be done carefully. First remove the stem with a small knife, then gently rub the cap with a slightly damp cloth.
Do not use water, as the mushrooms would behave like sponges and would lose both consistency and flavour.
Once cleaned, we can marinate the mushrooms. This step is essential to enrich the flavour and make them really appetizing.
The marinade for this recipe requires few ingredients, easily available online.
– Extra Virgin Olive Oil
– Soy Sauce (light)
– Liquid Smoke (which you can buy here) or you can use smoked paprika (in this case double the amount of soy sauce) or smoked salt.
Prepare the marinade mix in a separate bowl and evenly spread it over the mushrooms. Then allow to marinate for at least 30 minutes before grilling.
How to make Vegan Brandy & Black Peppercorn Sauce
This sauce is actually optional, but highly recommended to get such a mouth-watering tasty dish.
We start by slicing the shallot. Then we soften it in a hot pan with a pinch of sea salt and a few drops of broth. I highly recommend to prepare it with vegan beef cube or vegetable stock enriched with a beef seasoning spice mix.
Next add the coarsely ground black peppercorns, heat everything up a bit, then deglaze it with the brandy.
Allow the brandy evaporate and reduce for about 3-4 minutes, then stir in the cashew cream (you can prepare your own by following this recipe) and, finally, the remaining broth.
Leave on low heat for a few more minutes for the sauce to thicken, then turn off the heat and set aside.
How to Grill Mushrooms
Last up, we just have to grill our wonderful marinated Portobello mushrooms.
In order to gorgeously do so, all we have to do is to heat up a grill pan, brush it with oil and place the mushrooms on it with the dome bit facing down.
Grill for about 4-5 minutes per side, or according to your taste.
Finish with a pinch of Maldon salt and serve with the previously prepared creamy brandy and black pepper sauce, along with side dishes of your choice.
Grilled Portobello Mushrooms with Brandy & Peppercorn Sauce Recipe
Ingredients:
3 Portobello Mushrooms
…for the marinade…
2 tbsp Extra Virgin Olive Oil
1 tbsp Light Soy Sauce
1 tsp Liquid Smoke
…for brandy & black peppercorn sauce…
1/2 Shallot
1 tbsp Black Peppercorns (coarsely crushed)
35 g Brandy
50 g Cashew Cream
100 g Vegan “Beef” stock (or vegetable. Water + pinch of stock pwd)
Salt
Method:
1. Remove the stem of the Portobello mushrooms with a small knife, then gently rub the cap with a lightly dampened cloth.
2. Add all the marinade ingredients to a small bowl, then pour it evenly over the cleaned mushrooms. Leave to marinate for about 30 minutes.
3. Meanwhile prepare the vegan black pepper and brandy sauce. Finely chop the shallot, then soften it in a hot pan with a pinch of sea salt and a splash of broth. Add the coarsely crushed black peppercorns, heat everything up, then deglaze with the brandy. Allow the brandy evaporate, then reduce it for about 3-4 minutes. Stir in the cashew cream* and the remaining stock. Let the sauce thicken for a few minutes, then turn off the heat and set aside.
4. Heat a grill pan for a few minutes, then brush it with olive oil.
5. Place the mushrooms on the hot grill with the dome part facing down.
6. Grill for about 4-5 minutes per side, or according to your taste.
7. Finish with Maldon salt and serve with the creamy brandy and black pepper sauce, previously prepared, and side dishes of your choice.
