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Quick and Easy Portobello au Poivre.
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5 from 5 votes

Quick and Easy Portobello au Poivre

Portobello au Poivre is a quick and easy recipe borrowing from the popular French Steak au Poivre. Portobello mushrooms are seasoned with pepper sautéed and finished with an awesome cognac cream sauce.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Vegetarian
Cuisine: French
Servings: 2 servings
Calories: 548kcal


  • 2 large Portobello mushrooms, stem removed, and if desired, gills removed (See Tip 1)
  • 2 Tablespoons (1-ounce) olive oil
  • 1 teaspoon coarsely ground black pepper
  • 3 Tablespoons (1.5-ounces) unsalted butter
  • 1 clove garlic, minced
  • 1 small shallot, finely chopped (about 2 Tablespoons) (See Tip 2)
  • 2 Tablespoons (1-ounce) Cognac (See Tip 3)
  • ½ cup (4-ounces) heavy cream
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Kosher salt, or to taste
  • ½ Tablespoon freshly minced chives or parsley for garnish (optional)


  • Clean portobellos of any residual dirt. Brush both sides with olive oil. Sprinkle ½ teaspoon of pepper in gill side of each mushroom.
  • Heat a cast iron skillet over medium heat. Add portobellos, gill side up. Cook for 5 minutes or until the caps are browned. Turn portobellos, cap side up and cook for an additional 3 minutes. (See Tip 4)
  • Reduce heat to medium low. Turn portobellos, gill side up. Add butter and garlic. Baste with butter and garlic until tender, about 3 minutes. Remove portobellos from pan, leaving as much butter in the pan as possible
  • Add shallots. Cook, stirring until softened, about 3 minutes. Carefully add Cognac, being careful if Cognac flames up. Cook stirring until Cognac is mostly evaporated, about 2 minutes. (See Tip 5)
  • Add cream, mustard and salt. Stir to combine. Return portobellos, gill side down. Baste with cream sauce and cook until sauce is thickened, about 2 minutes.
  • Yield: 2 servings (See Tip 6)


  1. Try to choose portobello mushrooms that are around 4-inches in diameter and have a well-formed cup shape.
  2. Can substitute onions for the shallots.
  3. Can substitute brandy for the Cognac.
  4. May use a stainless-steel skillet or non-stick skillet in place of a cast iron skillet.
  5. Be very careful when adding the Cognac to the pan. It may flame up, especially if you're cooking over gas.
  6. This recipe is easily doubled.


Calories: 548kcal | Carbohydrates: 8g | Protein: 4g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 354mg | Potassium: 423mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1440IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg