Can I make Portobello Steaks Au Poivre dairy-free?

Yes. Swap butter for a plant-based butter and use full-fat coconut cream or a dairy-free cooking cream. The flavor will shift slightly, but it’ll still be rich and peppery.

How do I store leftovers?

Store mushrooms and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat (cream sauces don’t love the microwave’s chaotic energy).

Can I use pre-ground pepper instead of whole peppercorns?

You can , but it won’t be the same. Whole crushed peppercorns give that classic crust and bold pop. If you must use ground pepper, use a coarse grind and go a bit lighter—too fine and it can taste harsh.

What if my mushrooms release a lot of liquid?

Totally normal. Portobellos are juicy by nature. High heat at the beginning helps evaporate moisture and create a better sear. Pressing them gently also helps.

Portobello Steaks Au Poivre: Irresistible 30-Minute Magic

Description

Portobello Steaks Au Poivre are pepper-crusted portobello “steaks” seared in a skillet, then finished with a silky Cognac cream sauce—steakhouse vibes at home.

Ingredients

Scale

4 large portobello mushrooms (4 to 5 ounces each)
1 large shallot, minced (about 1/3 cup)
4 cloves garlic, peeled and smashed
6 tablespoons unsalted butter, divided (cut into 6 pieces)
1 heaping tablespoon whole peppercorn blend (or 1 tsp each black, red/pink, white, and green peppercorns)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup + 2 tablespoons vegetable or canola oil, divided
5 sprigs fresh thyme
1 teaspoon kosher salt, divided
1/4 cup Cognac
1/2 cup low-sodium vegetable broth
1/2 cup heavy cream

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Instructions

Scrape stems and gills from the portobello mushrooms with a spoon and discard. Mince the shallot. Smash the garlic cloves. Cut butter into pieces.
Coarsely crush peppercorns. In a small bowl, mix crushed peppercorns with garlic powder, onion powder, and 1/4 cup oil to form a paste.
Heat remaining 2 tablespoons oil in a large cast iron skillet (or heavy pan) over medium-high heat until hot. Rub the spice paste on the gill side of the mushrooms.
Add mushrooms gill-side up. Cook 4–5 minutes, pressing gently with a spatula, until golden-brown underneath. Flip and cook 2 minutes.
Reduce heat to medium-low. Flip mushrooms again. Add garlic, 4 pieces butter, and thyme. Once butter melts, tilt pan and spoon-baste mushrooms until tender and glossy, about 2 minutes. Season with 1/2 teaspoon salt.
Transfer mushrooms to a board and tent with foil. Remove any burnt peppercorn bits from the pan if needed.
Add remaining butter and shallot to the pan. Sauté over medium-low until translucent, about 2 minutes. Remove pan from heat.
Carefully add Cognac and scrape up browned bits. Return to medium-low and cook about 1 minute. Add broth, simmer, and reduce slightly, about 3 minutes.
Add heavy cream and remaining 1/2 teaspoon salt. Simmer 4–8 minutes until sauce coats the back of a spoon. Discard thyme stems.
Thickly slice mushrooms and serve topped with sauce (or return mushrooms to the sauce and serve from the pan).

Notes

No Cognac? Use brandy, bourbon, or extra broth with a small squeeze of lemon at the end.
Sauce too thin? Keep simmering gently—cream thickens as it reduces.
Best pan: Cast iron gives the deepest sear, but any heavy skillet works.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: French-inspired

Nutrition

Serving Size: 1 serving
Calories: 440 kcal
Sugar: 3 g
Sodium: 660 mg
Fat: 48 g
Saturated Fat: 17 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg