Mushrooms au Poivre
Earthy, umami-rich fungi are ideal for cooking like meat: searing, tossing in butter, and serving alongside a robust pan sauce. Here mixed mushrooms get the au poivre treatment—cooked until golden and crisp and served with a zingy peppercorn sauce alongside fresh greens.
Placing a heavy item such as a small pot or skillet on top of the mushrooms as they cook lightly presses them, accentuating their dense, meaty texture while ensuring an even sear for maximum crispness. Bathing the smashed 'shrooms in butter mimics the basting you’d normally find in preparing a steak.
Feel free to use equal parts vegetable stock in place of the wine in this recipe. It might take a few more minutes of reducing but results in an equally delicious sauce.
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
2
2
¼
2
5
4
8
1
1½
½
1
½
Preparation
Step 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.)
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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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