Portobello Steaks au Poivre

 

When I made that delicious Chicken au Poivre last month, I commented that I thought you could pretty much “au Poivre” anything. I was right. I have “au Poivre-d” my way through and an entire bottle of cognac. Was it worth it? It was. This sumptuous vegetarian offering will have meat lovers forgetting they loved meat due to the beefy taste of the portobellos. Because the Portobellos are sliced into strips, you can serve a single one as an appetizer, or multiples as a main dish. It is hardy, filling, and ever so satisfying. This recipe (adapted from thekitchn.com (who seem to love to make things complicated), transforms humble portobello mushrooms into a rich, savory dish with a peppery, creamy sauce that’s perfect for a cozy dinner or impressing guests. The combination of earthy mushrooms, aromatic thyme, and a luscious Cognac-infused sauce makes this dish a standout. I have divided it into simple steps making it much more straightforward to make, even for beginner cooks. 

Portobello Steaks au Poivre

4 large Melissa’s portobello mushrooms

1 large Melissa’s shallot, finely chopped (about 1/3 c.)

4 garlic cloves, smashed

6 T. unsalted butter, cut into 6 pieces

1 heaping T. Melissa’s rainbow peppercorn blend

1 t. garlic powder

1 t. onion powder

¼ c. + 2 T. olive oil

5 fresh Melissa’s thyme sprigs

1 t. kosher salt, divided

¼ c. Cognac

½ c. mushroom broth*

½ c. heavy cream

Prep the Mushrooms:

Gently scrape out the stems and gills from the portobello mushrooms with a spoon and discard.

Make the Spice Paste:

Crush the peppercorns (use a mortar and pestle or a towel and heavy pan). Mix with garlic powder, onion powder, and ¼ cup olive oil in a small bowl.

Season the Mushrooms:

Rub the spice paste onto the gill side of each mushroom.

Cook the Mushrooms:

Heat 2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Place mushrooms gill-side up in the skillet. Press gently with a spatula to brown the bottoms, about 4-5 minutes. Flip and cook 2 more minutes.

Add Flavor:

Lower heat to medium-low, flip mushrooms again, and add smashed garlic, 4 Tbsp butter, and thyme sprigs. Once butter melts, tilt the pan and spoon the butter over the mushrooms for 2 minutes until tender. Sprinkle with ½ tsp salt.

Rest the Mushrooms:

Move mushrooms to a cutting board, tent with foil to keep warm. Remove any burnt peppercorns from the skillet.

Make the Sauce:

Add 2 Tbsp butter and chopped shallot to the skillet. Cook over medium-low heat, stirring, until shallots are soft, about 2 minutes. Remove from heat, carefully add Cognac, and scrape up browned bits. Return to heat and cook 1 minute to reduce alcohol.

 Finish the Sauce:

Add mushroom broth and simmer for 3 minutes. Stir in heavy cream and ½ tsp salt. Simmer 4-8 minutes until the sauce thickens. Remove thyme stems, if desired, I didn’t.

Serve:

Slice mushrooms thickly, arrange on a plate, and spoon sauce over them, or return to the skillet to coat in sauce. Serve hot!

*You can substitute chicken or beef broth if you’re not concerned about the dish being vegetarian.

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