This dish, unfortunately, is not very photogenic. But it is a delicious treat.
Credit for this tasty, mushroomy dish goes to the people of Hezbollah Tofu. See their recipe here. I didn't have fresh shiitake mushrooms, so I used the dehydrated ones I had on hand. I buy large bags of these dried mushrooms, sometimes called 'flower mushrooms', or 'black forest mushroom', at local Asian markets. As I learned today, they are all really shiitake.
As for the portobello mushrooms (apparently also spelled portabella), those I bought fresh at the grocery store. What I did not know -- I suspect many don't -- is that they are simply more mature crimini mushrooms.
Anyway, on to the dish itself. Though it doesn't look that great in the photo, this dish is quite delicious. The mushrooms and black pepper give this dish its hearty, meaty taste, while the coconut cream, golden cream sherry and apple add a delicious sweetness.
We served it over brown basmati rice, though Sara at Hezbollah Tofu says it goes well with bread and vegan cream cheese.
I did create a category for 'a la Normande' because I know (not from experience, mind you, as I come from a poor Mennonite family in Mexico not exposed to haute cuisine) that there are other dishes under that category that I'd like try in veganized form.