
Decadent Mushroom Au Poivre
A gourmet take on the classic Mushroom Au Poivre, featuring a rich, savory sauce and perfectly seared mushrooms.
Equipment Needed
- Large bowl
- Large Skillet
- Slotted spoon
Ingredients
- 2.00 lbsMixed Mushrooms (cremini, shiitake, oyster)(Halved or quartered, depending on size)
- 1.00 tbspOlive Oil(For sautéing)
- 2.00 tspKosher Salt
- 2.00 tbspBlack Peppercorns(Coarsely crushed)
- 5.00 Thyme Sprigs
- 4.00 Garlic Cloves(Smashed)
- 8.00 tbspUnsalted Butter(Divided)
- 1.00 Shallots(Finely chopped)
- 1.50 cupsCognac/Dry Sherry/Brandy(Or low-sodium vegetable broth)
- 0.50 cupHeavy Cream
- 1.00 tbspSoy Sauce
- 0.50 tspBalsamic Vinegar
- Freshly Ground Pepper(To taste)
- Chives(Thinly sliced (optional))
Instructions
Crush peppercorns coarsely using a skillet or knife.
Estimated time: 2 minutes
Combine mushrooms, olive oil, salt, and peppercorns in a bowl.
Estimated time: 3 minutes
Sauté half the mushrooms until softened and liquid evaporates.
Estimated time: 8 minutes
Repeat with remaining mushrooms, then set aside.
Estimated time: 8 minutes
Sauté thyme, garlic, and butter with mushrooms until browned.
Estimated time: 5 minutes
Add shallots and remaining peppercorns to the pan.
Estimated time: 2 minutes
Deglaze the pan with cognac/sherry/brandy, reduce, and stir in cream, soy sauce, and vinegar.
Estimated time: 6 minutes
Add remaining butter and simmer until thickened.
Estimated time: 3 minutes
Season sauce with salt and pepper to taste.
Estimated time: 1 minutes
Return mushrooms to the pan, garnish with chives (optional), and serve over mixed greens with bread.
Estimated time: 2 minutes