Oyster Mushrooms au Poivre
A magnificent vegetarian take on steak au poivre, showcasing meaty oyster mushrooms bathed in a creamy, intensely peppery cognac sauce.
1 Hour
Medium
2 Tbsp. black peppercorns
2 lb. mixed oyster mushrooms, torn
¼ cup plus 2 Tbsp. olive oil
Kosher salt
5 sprigs thyme
4 garlic cloves, smashed
8 Tbsp. unsalted butter, divided
1 large shallot, chopped
1½ cups cognac or vegetable broth
½ cup heavy cream
1 Tbsp. soy sauce
½ tsp. balsamic vinegar
Mixed greens and bread
Crush peppercorns. Toss oyster mushrooms in olive oil, salt, and crushed peppercorns.
Sear oyster mushrooms in a heavy skillet under a weight until browned. Return all to pan with thyme, garlic, and 5 Tbsp butter.
Sauté shallot, then deglaze with cognac and reduce by half. Add cream, soy sauce, and vinegar; simmer until thick. Whisk in remaining butter.
Serve oyster mushrooms over dressed mixed greens with crusty bread.
Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More