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Portobello Mushroom Au Poivre Recipe

Updated on July 20, 2012

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5 stars from 2 ratings of Portobello Mushroom Au Poivre

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 App├ętit!

Portobello Mushroom Au Poivre
Portobello Mushroom Au Poivre | Source

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 2 Mushroom Caps (Serves 1-2)


  • 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
Click thumbnail to view full-size
Mushroom caps marinating in soy sauce and cracked peppercornPortobello mushrooms cooking in Earth BalancePortobello mushrooms cooking in Earth BalanceMushroom caps ready to be served
Mushroom caps marinating in soy sauce and cracked peppercorn
Mushroom caps marinating in soy sauce and cracked peppercorn
Portobello mushrooms cooking in Earth Balance
Portobello mushrooms cooking in Earth Balance
Portobello mushrooms cooking in Earth Balance
Portobello mushrooms cooking in Earth Balance | Source
Mushroom caps ready to be served
Mushroom caps ready to be served | Source


  1. 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
  2. Melt Earth Balance in pan over medium heat
  3. Add mushroom caps and cook for about 8-10 minutes, then flip and cook on other side, until softened
  4. While mushrooms are cooking, make sauce
  5. To make sauce: combine soy sauce (from marinated mushrooms with pepper in it), water, cream or dairy alternative and dijon mustard in small pan.
  6. 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

Sauteed Power Greens with Minced Garlic & Olive Oil
Sauteed Power Greens with Minced Garlic & Olive Oil | Source

Roasted Red Potatoes & Carrots

Roasted Red Potatoes & Carrots
Roasted Red Potatoes & Carrots | Source

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.


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    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 6 years ago from Planet Earth

      Gorgeous photos, and the recipe looks amazing! I have a brief question - what is Earth Balance? I'm thinking it's a substitute for butter or something? Sorry if I missed it in the instructions!

      Voted up, awesome and useful!

      I'm with TahoeDoc - getting hungry here!

    • TahoeDoc profile image

      TahoeDoc 6 years ago from Lake Tahoe, California

      Whoa- I love, LOVE portobello mushroom! The pictures are making me very, very hungry.

      Your household sounds like mine. I choose not to eat meat, but my husband & sons like it from time to time. I love the idea of substituting something similar and I also, often choose portobellos- especially when grilling.

      I can't wait to try this as a new option!

      Great idea & recipe.

    • leros003 profile image

      leros003 6 years ago from Orlando, FL

      My mouth is watering now. That looks amazing!

    • JayeWisdom profile image

      Jaye Denman 6 years ago from Deep South, USA

      This goes in my recipe collection right away! I love portabellos, and your terrific photos make me hungry even though I've already had my (vegetarian) dinner. I'm so sure that it's going to taste wonderful when I try it this week that I'll rate it a "5" in advance.

      I like to cook (fortunately) and trying new veg recipes adds to my cooking and eating pleasure. Thanks for sharing this with HP readers.


    • ShepherdLover profile image

      ShepherdLover 6 years ago from Portland, OR

      Great pictures, it looks delicious!


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