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.

For the Mariande:

For the Poivre or Pepper Crust Mixture:

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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