Grilled Portobello Mushroom Au Poivre

This is something that I haven't wanted to try veganize for awhile.  Typical Au Poivre sauce is generally served over steak, but given the meatiness of portobellos, I was confident it would have the same taste.  Traditionally, a steak is coated in peppercorns and sauteed in butter and then a sauce is created by deglazing the pan with cognac and heavy cream.  Veganize that?  No problem.  This actually came out better than I thought it would, but be ready because you will need a hammer to execute this well.  Yep, you heard me right.

Grilled Portobello Mushroom Au Poivre
Ingredients:
1/2 of red wine (I used Boujelais)
3/4 cup vegetable broth
2 teaspoon tomato paste
2 teaspoon dark miso
2 teaspoon balsamic vinegar
2 Tbsp earth balance + 1 tablespoon for cooking your mushroom
3 tablespoons cracked mixed peppercorns
1 tablespoon grapeseed oil
1/3 cup finely chopped shallots
salt and pepper to taste

Take a plastic bag and throw in 3 tablespoon of mixed peppercorns.  Using a hammer, pound out the peppercorns so that they are very coarse.  Set aside.

Rub about 1/4 teaspoon grapeseed oil on each side of the portobello and and rub in about 1/2 tablespoon of the coarse peppercorns. Set aside.

Heat the remaining grapeseed oil and 1 tablespoon of Earth Balance over medium high heat. When really hot, sear the portobello mushroom on both sides. Keep warm and make the sauce. Take the frying pan off the heat.

Using the same frying pan, deglaze the pan with the red wine. Add the shallots and remaining peppercorns and put the frying pan back on the burner and reduce by 1/2. Add the broth and reduce by 1/2 again. Take it off the burner, and add the tomato paste, miso and vinegar. Stir in the last of the Earth Balance. Check the seasonings and serve over portobello.

This sauce is super dense and concentrated. It will look like you didn't make enough, but once you taste it, you'll know. Just a little bit of this goes a long way.  I served mine with green beans and a baked sweet potato.  I love the sauce so much that I even some on my potato.