Portabella Au Poivre

November 25, 2008


Portabella Au Poivre

The original source and inspiration of this recipe can be found at Julie’s Raw Ambition.

For those of you who are looking for a hearty, meatless alternative for your holiday menu, this recipe is truly a fabulous option.

When I found this recipe at Julie’s Raw Ambition (I like her culinary style), I knew it was an absolute must-try, and within days I made my first Portabella Au Poivre. In fact, I’ve made it three times since, and plan to make it again as one of several raw food contributions to our Thanksgiving menu.

There are a number of things I admire about this recipe, the flavorful and aromatic marinate, the peppery spiciness of the Au Poivre mixture, the use of culinary lavender (very French), and best of all it has a gourmet flare yet it is easy to prepare.

I added a bit more flare with the addition of a little Organic White Truffle Oil to both the marinate and the Au Poivre mixture. I recommend giving this recipe a try, especially if you love mushrooms, the peppery kick, and the full flavors.

Portabella Au Poivre

Use the same or complimentary seasonings flavors in accompanying side to go with this recipe. Serve each mushroom cap whole or slice on a slight diagonal, about ½-inch thick, or as thick or thin as you’d like.

2 organic portabella mushroom caps

For the Mariande:

2 tablespoons nama shoyu [or 1 teaspoon sea salt and 1 tablespoon filtered water]
2 tablespoons balsamic vinegar
2 tablespoons flax seed oil or extra virgin olive oil
1 garlic clove, peeled and minced
2 fresh thyme stems with leaves

For the Poivre or Pepper Crust Mixture:

1 tablespoon fresh ground black pepper
½ teaspoon freshly ground multi-colored peppercorns
1 teaspoon organic white truffle oil
1 teaspoon sea salt
1 small garlic clove, peeled and minced
Pinch of Provence culinary lavender

Whisk together marinade ingredients in a small bowl. Place the mushroom caps in a ziplock plastic bag, pour in the marinade, and allow to it marinade for 2 hours.

Meanwhile, prepare pepper crust by first using your knife to mince and mash together the salt, garlic clove, and lavender so that it forms a coarse paste. Put it in a small bowl and mix in the remaining ingredients. Set aside.

Remove the mushroom caps from the bag (reserve the marinade), and place on a Teflex lined dehydrator tray. Divide the peppercorn mixture among each portabella, using your fingers and pressing gently to evenly coat the tops of the caps. Pour the reserved marinade into a small bowl and place at the bottom of a dehydrator.

Place the mushrooms in the dehydrator at 115 degrees for 3 to 4 hours. Halfway through cooking time, transfer the mushroom caps from the Teflex sheet onto a mesh tray, and return to dehydrate until done.

Remove both mushrooms and marinde from dehydrator. Serve mushrooms. Spoon reserved marinate onto the mushrooms.

Side Dish Suggestions

Any variety of vegetable – asparagus, broccoli, broccoli rabe, carrots, cauliflower, or green leafy vegetables – would make great side dish choices. Keep the flavor of the side dish mild to offset the punchy pepper flavor of Portabella Au Poivre. I choice a simple spinach salad with grape tomatoes and julienned carrots mixed with a dressing made of drizzle of olive oil, a squeeze of lemon, and a pinch of sea salt.

Serves 2

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8 Comments so far

  1. Jessica on November 25, 2008 Tuesday, 5:00 pm

    This looks great! One more reason to save up for that dehydrator.

    Hi Jessica – I love my Excalibur 9-tray dehydrator! Have you been shopping around and do you know which dehydrator you might purchase?

  2. Zara on November 25, 2008 Tuesday, 5:29 pm

    Looks delicious!

    Thanks Zara – it really is delicious. This is one mushroom recipe I’ll make time and time again.

  3. earthmother on November 25, 2008 Tuesday, 9:24 pm

    Mmmm, this looks and sounds delicious. I have always loved portabellas – used to enjoy them grilled (in my past life).

    Question for you, being eco-conscious as well as raw: I’ve noticed that so many recipes that require dehydration, are for extended periods of time…some, like 12+ hours! How do you feel about using them and their impact on the environment?

    Earthmother – Great question! Using a dehydrator is a great way to preserve food that would otherwise go bad, eliminates waste, and it opens up a range of culinary options. I own an Excalibur 9-tray dehydrator and absolutely love it! Being a raw foodist, the maximum I crank it up my D is to 115/46, using less than half (about 225 watts) of its total output. Of course the longer it runs, the more electric energy it uses. Personally, I have no problem using one and though it does need electrical energy to run, it has a small footprint. Also, after every use, I always unplug the unit to help conserve on energy use. I do this with all my small appliances.

  4. Julie's Raw Ambition on November 26, 2008 Wednesday, 1:21 pm

    Ingrid, it looks fabulous! I’m so glad you enjoyed the recipe, and I know what you mean about not getting enough of those mushrooms! I make them at least once a week and have fun changing up the marinades. Thanks for the love :)

    Hi Julie – I still need to buy green peppercorns to use the next time I make these. Thanks again for sharing this super delicious recipe.

  5. Judy on November 26, 2008 Wednesday, 7:01 pm

    Yum, just looking at this picture makes me hungry. Thanks for sharing this recipe.

    Hi Judy – once you make this, you’ll make it again and again.

  6. Christiane on November 27, 2008 Thursday, 5:54 am

    Okay, this sounds absolutely delicious. You had me at “white truffle oil.” I will be making this soon!

    Hi Christiane – Great! You’ll really enjoy this recipe, I’m sure.

  7. Isle Dance on November 27, 2008 Thursday, 6:56 pm

    Magical. :o)

    Hi Isle Dance – It’s a must try.

  8. Paulina on November 28, 2008 Friday, 10:22 am

    Delicious! I love raw mushrooms!

    P.S. I haven’t received my bookin the mail yet :(

    Paulina – I’m looking into it…..

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