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
- 2–3 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