Portobello au Poivre
Yield: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
1 tablespoon green peppercorns in brine, rinsed and drained
1 jalapeño, seeded and chopped, or 1 large shallot, cut into chunks
3 garlic cloves
Thrive Market Organic Ground Pepper
1 (13.5-ounce) can Thrive Market Organic Coconut Milk
4 tablespoons Thrive Market Organic Virgin Coconut Oil
4 large portobello mushroom caps, or 6 small (about 1 ½ pounds total)
¼ cup chopped fresh cilantro, for garnish
Put 2 tablespoons coconut oil in a large skillet over medium-high heat. Rub the remaining 2 tablespoons coconut oil on the mushroom caps, then sprinkle both sides with salt and lots of pepper. When the oil is hot, put the mushrooms in the pan, taking care not to crowd them (if they’re very large you might be able to fit only 2 at a time). Cook, undisturbed, until browned and crisp on the bottom, 6 to 8 minutes. Turn and repeat on the other side. Transfer the mushrooms to a serving platter.
Pour the peppercorn sauce into the pan and cook, scraping up any browned bits, until slightly thickened, 2 to 3 minutes. Pour the hot sauce over the mushrooms, garnish with cilantro, and serve.