Portobello Au Poivre With Dijon SauceFrom keni 3 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. :)
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!