- Food and Cooking
Portobello Mushroom Au Poivre Recipe
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I have been an on/off vegetarian for over 15 years, but have remained devoted for the past 3 consecutive years. I love vegetables. I really enjoy their taste, texture, and positive effects they have on my moods. Eating vegetarian makes me feel good, but that's what works for me. I don't complain about other people's choices if they consume meat. My husband and children enjoy eating chicken or ham once in a while, so I cook up a special dish (with a vegetarian alternative for myself).
This week, my husband, an Irish boy raised on meat and potatoes, was craving some beef. So, I got out my Better Homes Cookbook and flipped it open using the 'meat tab'. I found a recipe for their Best Loved Steak Au Poivre. After quickly checking YouTube for the correct pronunciation, I headed out to the grocery store accompanied by one super helpful 6 year old boy.
My vegetarian alternative mind was racing to figure what I could substitute the steak with for my own Sunday evening dinner plate. I quickly settled on the idea of a large portobello mushroom cap pan seared with a variation of the sauce in the cookbook recipe which contained beef broth. My variation came out delicious and I am told that the Steak Au Poivre was just as great.
Here's my own recipe for Portobello Mushroom Au Poivre. Bon Appétit!
- 2 Portobello Mushroom Caps
- 1 tablespoon Cracked Peppercorn
- 1/2 cup Low Sodium Soy Sauce
- 1/2 cup Water
- 1/4 cup Whipping cream (or dairy alternative, such as soy, almond, or rice milk)
- 2 teaspoons Dijon Mustard
- 1 tablespoon Earth Balance
- Marinate mushroom caps in soy sauce and crush cracked pepper for at least 20 minutes; flipping and adding pepper to opposite side half way through marinating
- Melt Earth Balance in pan over medium heat
- Add mushroom caps and cook for about 8-10 minutes, then flip and cook on other side, until softened
- While mushrooms are cooking, make sauce
- To make sauce: combine soy sauce (from marinated mushrooms with pepper in it), water, cream or dairy alternative and dijon mustard in small pan.
- Bring sauce to boil. Turn heat down to medium and low boil for 10 minutes until sauce has slightly thickened. Serve over mushrooms.
Suggested Side Dishes
Since I was also cooking steak for my husband and two sons, I chose to serve the mushroom caps with power greens sauteed in olive oil & minced garlic along with roasted red potatoes & carrots. I think these would also be delicious served with Hot Potato Wedges, quinoa or couscous.
Sauteed Power Greens with Minced Garlic & Olive Oil
Roasted Red Potatoes & Carrots
Steak Au Poivre
How to Pronounce "Au Poivre"
If your just curious how to pronounce "Au Poivre", check out the first 10 seconds of the video to the right.
For those that are more interested in having the non-vegetarian version, I got the recipe from the Better Homes Cookbook, but I am sure there are lot of recipes available online, including this video from easyBkitchen on YouTube.