Portobello Steaks au Poivre (Ali in the Valley Style)

Looking for a bold, flavorful, plant-based dinner that still feels indulgent? These Portobello Steaks au Poivre are a savory, peppery twist on a classic French dish — but meatless and made Ali’s way.

Thick, meaty portobello mushrooms are seared to perfection and smothered in a creamy peppercorn sauce with just the right amount of kick. Serve them with mashed potatoes, roasted veggies, or a crisp salad — this one’s a showstopper without the steak.

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 tbsp olive oil
• 1 tbsp butter (or plant-based butter)
• Salt, to taste
• Freshly cracked black pepper (at least 1 tbsp — this is au poivre!)
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup vegetable broth
• ¼ cup heavy cream (or plant-based alternative like cashew cream or oat milk)
• 1 tsp Dijon mustard
• Optional: chopped parsley for garnish

Directions

1. Prep the mushrooms: Clean and dry portobello caps. Brush both sides with olive oil and season generously with salt and cracked black pepper.
2. Sear the mushrooms: Heat a skillet over medium-high heat. Add butter and sear mushrooms cap side down for about 3–4 minutes. Flip and sear the other side until golden and tender, about 3–4 minutes more. Remove from skillet and set aside.
3. Make the sauce: In the same skillet, add chopped shallot and garlic. Sauté until fragrant and soft, about 1–2 minutes.
4. Deglaze: Pour in vegetable broth and stir, scraping up any browned bits. Let simmer for 2–3 minutes.
5. Finish the sauce: Stir in cream and Dijon mustard. Simmer until the sauce thickens slightly, about 2 more minutes.
6. Return mushrooms: Add the mushrooms back to the pan and spoon the sauce over. Let them warm through for another minute.
7. Serve: Garnish with parsley and serve with your favorite sides.

Portobello Steaks au Poivre

Recipe by Alison J. Ball

Servings

3

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped

• 1 tbsp olive oil

• 1 tbsp butter (or plant-based butter)

• Salt, to taste

• Freshly cracked black pepper (at least 1 tbsp — this is au poivre!)

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• ½ cup vegetable broth

• ¼ cup heavy cream (or plant-based alternative like cashew cream or oat milk)

• 1 tsp Dijon mustard

• Optional: chopped parsley for garnish

Directions

• Prep the mushrooms: Clean and dry portobello caps. Brush both sides with olive oil and season generously with salt and cracked black pepper.
• Sear the mushrooms: Heat a skillet over medium-high heat. Add butter and sear mushrooms cap side down for about 3–4 minutes. Flip and sear the other side until golden and tender, about 3–4 minutes more. Remove from skillet and set aside.
• Make the sauce: In the same skillet, add chopped shallot and garlic. Sauté until fragrant and soft, about 1–2 minutes.
• Deglaze: Pour in vegetable broth and stir, scraping up any browned bits. Let simmer for 2–3 minutes.
• Finish the sauce: Stir in cream and Dijon mustard. Simmer until the sauce thickens slightly, about 2 more minutes.
• Return mushrooms: Add the mushrooms back to the pan and spoon the sauce over. Let them warm through for another minute.
• Serve: Garnish with parsley and serve with your favorite sides.

Recipe Video