Portobello Mushroom Steaks with Peppercorn Sauce

Portobello Mushrooms steaks on white plate with peppercorn sauce

5 from 10 reviews

These Portobello Mushroom Steaks with Peppercorn Sauce are juicy and meaty, with a creamy black pepper sauce. The ultimate date night main! Vegan & Gluten-Free. 



For the Mushroom “Steaks”:

  • 4 portobello mushroom caps, stems removed
  • 3 tablespoons low-sodium tamari*
  • 1/4 cup (60 ml) dry red wine
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon vegan Worcestershire sauce (optional)
  • 1 tablespoon avocado oil, for cooking

For the Peppercorn Sauce:

  • 1 tablespoon avocado oil
  • 23 teaspoons black peppercorns, coarsely crushed
  • 1 clove garlic, minced 
  • 1/3 cup (85 ml) brandy or cognac (or use more wine)
  • 1/2  cup (125 ml) full-fat coconut or oat milk*
  • 1/2 cup (125 ml) imitation “beef” broth (or sub vegetable)
  • Optional: 1 teaspoon cornstarch, for a thicker sauce


  1. Make the Marinade: add the tamari, wine, paprika, and Worcestershite sauce to a small jar and shake until emulsified. Add the mushroom caps to a bag or small dish and pour the marniade over them; marinate for at least 10 minutes. Note: if you are using the pan method, I like to coat the mushroom tops in marinade, flip them, and then pour the rest over the caps, which act as a well and hold the extra liquid. 
  2. Sear: Coat cast iron with oil and add mushrooms cap-side up, sear 2-3 minutes to get color. Flip and add remaining marinade and cook 2-3 more minutes. Flip one final time and cook an additional 2-3 minutes, until most of the marinade has evaporated from the pan. Use tongs to remove the mushrooms from the pan and place in a covered dish to keep warm.
  3. Start the Pan Sauce: moving quickly, add the oil to the same pan. Once warm, add the garlic and peppercorns and swirl around, using a wooden spoon to scrape up the brown bits from the bottom of the pan as well. Sauté  for 45 to 60 seconds, making sure the other sauce remnants do not burn.
  4. Deglaze: deglaze the pan with brandy and add the remaining marinade. Sauté for 1 minute or so, until the alcohol has cooked off and the bottom of the pan has been scraped. Add the “beef” broth to the pan and bring to a simmer, then add in the coconut milk. Simmer for 5 to 7 minutes, until the sauce has reduced. If you’d like a thicker sauce, dissolve 1 teaspoon of cornstarch in 2 teaspoons of water, then add to the pan and stir well; simmer for an additional 2 to 3 minutes.
  5. Serve: Divide the mushrooms onto serving plates and top with peppercorn sauce. Serve warm; leftovers will keep in the fridge for up to 5 days.


  • Milk: coconut milk will give the peppercorn sauce a richer mouthfeel, but it does leave a subtle coconut taste. If that bothers you, use oat milk instead. You can also make a homemade cashew cream (1/4 cup cashews + 1/3 cup water), or use an unsweetened vegan creamer.
  • Other Substitutions: vegan Worcestershire sauce can be replaced with a steak sauce. Cornstarch can be replaced with arrowroot powder. If you do not cook with alcohol, replace it with equal parts vegetable broth. I would recommend adding 2 teaspoons of red wine vinegar to the peppercorn sauce to give it more depth of flavor.

Keywords: vegan mushroom steaks, vegan peppercorn sauce, portobello steak