Remove stems from Portobello mushrooms by twisting them off.

Slice into long, 1/2-inch wide strips. In a large saucepan, whisk together the vinegar, and coconut nectar and cayenne pepper. Add sliced mushrooms and toss until coated in the liquid.

Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. Cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to your taste!

Pair with a green salad.