Recipes | Ontario Portobello “Steak” Au Poivre
Ontario Portobello “Steak” Au Poivre
A meatless riff on the Parisian classic, this Portobello “Steak” Au Poivre features marinated Ontario-grown portobello mushrooms seared and topped with a rich and creamy peppercorn sauce. Serve alongside fries for the full bistro effect.
Ingredients
Servings
Portobello “Steaks”
- 1/3 Cup Soy Sauce
- 1/4 Cup Mirin
- 4 Cloves Garlic, Minced
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Sesame Oil
- To Taste Fresh Ground Pepper
- 4 Ontario Portobello Caps
- 2 Tbsp. Olive Oil
Creamy Pepper Pan Sauce
- 2 Tbsp. Unsalted Butter
- 3 Shallots, Halved and Sliced Thinly
- 1 Oz. Cognac
- 1 Cup Vegetable Stock
- 3/4 Cup Heavy Cream
- 2 Tbsp. Brined Green Peppercorns, Drained and Rinsed
- To Taste Fresh Parsley, Coarsely Chopped
Instructions
Step 1
In a bowl, whisk together the soy sauce, mirin, garlic, lemon juice, sesame oil, and freshly ground pepper. Whisk to combine.Step 2
Pour the mixture over the portobello mushrooms and toss to coat. Transfer to the fridge and let marinate overnight or for up to 24 hours.Step 3
The next day, heat the olive oil in a large cast-iron skillet over medium heat. Add the mushrooms and cook until tender. This should take about 10 minutes a side.Step 4
Transfer the mushrooms to a small baking sheet and place them in a 150°F oven to keep warm.Step 5
Melt the butter in the skillet you used to cook the mushrooms. Add the shallots and a pinch of salt. Sauté until just translucent.Step 6
Deglaze the pan with sherry and simmer until the alcohol has mostly cooked off. Pour in the stock and simmer until reduced by ⅔. This should take about 10 minutes.Step 7
Pour in the cream and add the peppercorns. Simmer for 5 minutes more, then take the sauce off the heat.Step 8
Plate the portobello caps and top them with the pan sauce. Garnish with finely chopped parsley and serve with fries and a side salad. Serve immediately.
