Portobello Au Poivre With Dijon SauceFrom keni 5 years ago
- 1 1/2lbs baby bello mushrooms, or 6-8 full sized caps shopping list
- 1/2 stick butter(sub 1/2 olive oil if using the full caps) shopping list
- 1T coarse ground pepper(black or a color blend) shopping list
- 2 shallots or 1 small onion, diced shopping list
- 3 cloves garlic, minced shopping list
- 1/4 white wine shopping list
- 1 cup veggie stock or broth shopping list
- 2T Dijon shopping list
- 1T worcestershire sauce shopping list
- 1 cup heavy cream shopping list
- kosher or sea salt shopping list
- fresh parsley, chopped shopping list
How to make it
For Baby Bello Preparation
- In medium deep skillet or sauce pan, melt butter over low heat.
- Add shallot and garlic and cook, stirring often, until onion is translucent.
- Add black pepper and mushrooms and cook about 10 minutes, until softened and warmed through and liquid has rendered, but you still want them firm.
- Remove mushrooms with a slotted spoon and set aside.
- Turn up heat to medium and add wine and stock to pan.
- Reduce by 1/2.
- Add Dijon, Worcestershire, salt and cream and let simmer, stirring often, to reduce and thicken.
- Add mushrooms back to pan(use a slotted spoon, again, these suckers yield a lot of liquid upon standing. :) and heat just until heated through.
- Sprinkle with parsley to serve.
For Full Cap Preparation
- Drizzle caps with a lil olive oil and coat with the black pepper.
- Heat 2T butter in skillet and cook mushrooms a couple minutes on each side over high heat(or grill or broil them)
- Remove from pan and add onions and garlic(with a lil more oil or butter) and continue with sauce directions from above.
- Instead of adding mushrooms back to the sauce, just serve the sauce spooned over the caps, just as you would with steak au poivre. :)
People Who Like This Dish 11
The Cookkeni Sweet Home, AL
The Rating1 people
We have friends coming for dinner next weekend and have already decided to bbq steaks, will give this a whirl for a side...Nice post!
I made these mushrooms and they were sooo good. There were some leftovers, and when I reheated them, they were even better.....a very addictive recipe!
A very big hit!