Traditional steak au poivre is a steak coated in fresh cracked black pepper and seared to create a crust. So, I decided to make a fancy vegan version with some lovely mushrooms. This vegan portobello steak au poivre is so perfect as the center piece for your holiday meal, or the best thing to make for date night! It goes really well with all your holiday sides. Or with some steamed veggies or roasted potatoes! The flavor is truly incredible and it is really easy to create that kind of flavor with portobellos instead of steak.
The mushrooms are marinated in veggie broth, balsamic vinegar and garlic. Then you just need to rub them with a paste of seasonings that is black pepper heavy to create that peppery crust. Then you sear them and let them cook in a saute pan. Then you just need to place something heavy on top to flatten them out and get the crust of you dreams on the outside of the mushrooms.
Once you get those mushrooms juicy and perfect, you make a pan sauce to go on top. Right in the same pan so you can use all the brown bits from the mushrooms. It is made from coconut cream, broth and bourbon. Once it is reduced, it is so luxurious. The perfect finish to the most beautiful entree ever. Everyone will be so impressed with how these mushrooms are transformed to make this vegan portobello steak au poivre!
Pepper crusted seared portobello mushrooms drizzled with a bourbon cream sauce.
- 4 Large Portobello mushrooms
- 1/4 Cup Balsamic vinegar
- 1 1/2 Cups Vegetable broth
- 2 teaspoons Chopped garlic
- 1 teaspoon Salt
- 1 Sprig Fresh rosemary
- 1 Sprig Fresh thyme
- 2 teaspoons Vegan butter, I used Earth Balance
- 2 Tablespoons Garlic powder
- 1 1/2 Tablespoons Fresh cracked black pepper
- 1 teaspoon Salt
- 1 teaspoon Onion powder
- 2 Tablespoons Olive oil
- 1 Tablespoon Vegan butter
- 1 Cup Full fat coconut milk or cream(canned)
- 1/4 Cup Bourbon, vegan friendly
- Salt and pepper to taste
First you want to trim the gills out of the under side of the mushrooms and get them as flat as possible. Then either in a large bowl, or in a large ziploc bag, make the marinade.
Mix together the balsamic vinegar, broth, garlic, salt, rosemary and thyme. Put the mushrooms in the marinade, and let marinate for at least 2 hours, but the longer the better.
When you are ready to make the mushrooms, make the spice rub. In a small mixing bowl, stir together the garlic powder, black pepper, salt and onion powder. Then pour the olive oil into the seasoning blend and mix together to make a paste.
Heat a large cast iron skillet on medium high, add the vegan butter to the skillet and then rub each side of all of the mushrooms with the spice paste.
Place the mushrooms in the pan. Sear on each side for 2-3 minutes. Then place something heavy on top of the mushrooms, like a sheet pan or plate with cans on top to press the mushrooms down into the pan. Let cook for about 5 minutes, reducing heat as needed. Flip and press back down and cook for another 5 minutes or so until the mushrooms are brown, juicy and have a nice crust.
Remove them from the pan, but don't wipe out the pan. Reduce heat to medium low. Add the vegan butter for the sauce into the pan. Let it melt, and then add the coconut cream, bourbon and a pinch of salt and pepper. Whisk to combine, then bring to a simmer, reduce heat to low and simmer for about 10 minutes or until the sauce is thick and the alcohol flavor has cooked off. Taste and adjust seasoning.
Serve the mushrooms with the sauce drizzled over the top.
If you don't want to use bourbon in the sauce, you can replace it with vegetable broth.