Portobello au Poivre

By JLZD

Filet mignon fams will recognize the classic French sauce of cognac and peppercorns drizzled over meaty portobello mushrooms, which are a good source of potassium.

Ingredients

• 2 Tbsp. flour
• Salt and pepper
• 6 Tbsps. extra-virgin olive oil
• 8 large portobellow mushroom caps, stemmed and gills
• scraped out (or about 2 lbs. mushrooms).
• 1 bunch scallions, thinly sliced
• 1/2 cup cognac or brandy
• 1 Tbsp. peppercorns
• 1 cup beef stock
• 1/2 cup heavy cream
• 2 tsp. dijon mustard

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. In a large, resealable plastic bag, combine the flour
and salt and pepper. In an extra-large skillet, heat
6 Tbsp. olive oil over medium heat. Rinse the
mushrooms and shake in the bag of seasoned flour,
then add tot he pan and cook, turning once or twice,
until golden, 6 to 7 minutes. Transfer to a plate.

2. Add scallions to the pan, lower the heat to medium-
low and cook, stirring, for 1 minute. Carefully pour
in the cognac, simmer until nearly evaporated, then
stir in the peppercorns, beef stock. Bring to a
simmer, then stir in the cream and mustard. Return
the mushrooms to the pan and simmer, turning the
mushrooms occasionally, until the sauce is thick.
Keep stirring the sauce until thick enough to coat
the back of a spoon. Season with salt and pepper.

3. Spoon the mushroom sauce over steaks.

Serve with whole grain egg noodles and green beans.