epicurious5.0
Mushrooms au Poivre
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
👥 4 Servings⏱️ Prep & Cook: 1h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●knife
- ●cutting board
- ●bowl
- ●saucepan
- ●pan
📝 Preparation Steps
1
Place 2 Tbsp. black peppercorns on a cutting board or seal in a resealable plastic bag and coarsely crush with a large stainless-steel skillet or heavy pot. (Or, coarsely chop with a knife. They should be a lot coarser than what you would typically season with.)
. black peppercorns2 Tbsp
2
Toss 2 lb. mixed mushrooms, halved, torn into 1" pieces if large, ¼ cup extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. crushed peppercorns in a large bowl to combine.
. mixed mushrooms (such as crimini, maitake, and/or king trumpet), halved, torn into 1" pieces if large2 lb. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
3
Heat 2 Tbsp. extra-virgin olive oil in a medium cast-iron skillet over medium-high. Add half of mushrooms; top with a steak weight, small cast-iron skillet, or small heavy saucepan or pot. Cook until mushrooms release their juices and they are simmering, 5–⏱️ 7 minutes. Remove weight and cook until liquid is evaporated, about ⏱️ 3 minutes. Turn mushrooms over the best you can (you might have some broken pieces) and cook, stirring occasionally, until golden brown, about ⏱️ 4 minutes. Using a slotted spoon, transfer to a plate. Repeat process with remaining mushrooms.
4
Return all mushrooms to pan and reserve plate. Add 5 sprigs thyme, 4 garlic cloves, smashed, and 5 Tbsp. unsalted butter to mushrooms and cook, stirring often, until mushrooms are deeply browned and garlic and thyme are fragrant, about ⏱️ 4 minutes. Transfer mushrooms to reserved plate with slotted spoon.
. unsalted butter, divided8 Tbsp
5
Add 1 large shallot, finely chopped, and remaining crushed peppercorns to fat in pan; cook, stirring constantly, until shallot is softened, about ⏱️ 3 minutes. Remove pan from heat and carefully pour in 1½ cups cognac, dry sherry, brandy, or low-sodium vegetable broth. Return to heat and cook, stirring occasionally, until reduced by half, about ⏱️ 4 minutes. Add ½ cup heavy cream, 1 Tbsp. soy sauce, and ½ tsp. balsamic vinegar; cook until sauce is thick enough to lightly coat a spoon, about ⏱️ 3 minutes. Add remaining 3 Tbsp. unsalted butter; stir until melted and emulsified.
large shallot, finely chopped1½ cups cognac, dry sherry, brandy, or low-sodium vegetable broth1. soy sauce1 Tbsp. unsalted butter, divided8 Tbsp
6
Remove pan from heat; season sauce with more salt and freshly ground pepper if needed. (It should taste strongly of pepper.) Return mushrooms to pan; top with thinly sliced chives if desired.
Freshly ground pepperThinly sliced chives (optional), mixed greens, fresh lemon juice, and country-style bread (for serving)
7
Place mixed greens in a large bowl. Lightly drizzle with oil and fresh lemon juice, season with salt and pepper, and toss to coat. Serve mushrooms with salad and country-style bread alongside.
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