Remove the stem of the Portobello mushrooms with a small knife, then gently rub the cap with a lightly dampened cloth.

Add all the marinade ingredients to a small bowl, then pour it evenly over the cleaned mushrooms. Leave to marinate for about 30 minutes.

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.

Heat a grill pan for a few minutes, then brush it with olive oil.

Place the mushrooms on the hot grill with the dome part facing down.

Grill for about 4-5 minutes per side, or according to your taste.

Finish with Maldon salt and serve with the creamy brandy and black pepper sauce, previously prepared, and side dishes of your choice.