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.
Ingredients
- 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)
Instructions
- 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)
Tips/Notes
- Try to choose portobello mushrooms that are around 4-inches in diameter and have a well-formed cup shape.
- Can substitute onions for the shallots.
- Can substitute brandy for the Cognac.
- May use a stainless-steel skillet or non-stick skillet in place of a cast iron skillet.
- Be very careful when adding the Cognac to the pan. It may flame up, especially if you're cooking over gas.
- This recipe is easily doubled.
Nutrition
Calories: 548kcalCarbohydrates: 8gProtein: 4gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 127mgSodium: 354mgPotassium: 423mgFiber: 2gSugar: 3gVitamin A: 1440IUVitamin C: 2mgCalcium: 60mgIron: 1mg
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