Maitake au Poivre

A vegetarian twist on classic steak au poivre using meaty maitake mushrooms, basted in butter and served with a creamy cognac-peppercorn sauce.

Why You'll Love Maitake au Poivre

This dish brings the richness of classic steak au poivre-minus the steak. Meaty maitakes soak up all the herbaceous butter and bold black pepper cream sauce, making every bite satisfying and deeply savory. Even the carnivores won't miss the beef.

Tips and Tricks

• Crush peppercorns with a mortar and pestle or the bottom of a pan-they should be coarse for that signature au poivre texture.
• Baste generously during searing-the butter and herbs build complex flavor quickly.
• Don't skip the flambé (if you're comfortable). It adds incredible depth and cooks off the raw alcohol flavor.
• If your mushrooms are large, separate into smaller clusters so they cook more evenly.
• Use a spoon to push butter over the mushrooms repeatedly for the perfect crust and flavor.

Variations

• Swap maitake with oyster or king trumpet mushrooms for similar texture.
• Add a splash of mushroom or vegetable stock to the sauce for more depth.
• Stir in chopped fresh tarragon or chives at the end for a bright finish.

Substitutions

• Use olive oil instead of butter to make it dairy-free (though richness will differ).
• Skip cognac and use dry sherry, white wine, or brandy instead.
• Swap cream with coconut cream for a plant-based twist-expect a slight flavor shift.

Best Served With

• Buttery mashed potatoes or pommes purée
• Crusty sourdough or baguette for soaking up sauce
• Roasted broccolini or grilled asparagus
• A crisp, peppery arugula salad with lemon vinaigrette

How to Store Leftovers

• Store mushrooms and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if needed.

Common Questions

Maitake au Poivre

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A vegetarian twist on classic steak au poivre using meaty maitake mushrooms, basted in butter and served with a creamy cognac-peppercorn sauce.

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Prep Time 10 minutes mins

Total Time 35 minutes mins

Course: Vegetarian

Cuisine: French Inspired

Calories: 665

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 lb maitake mushrooms whole, ½ inch of stem ends removed
• 1 large shallot or 2 small, finely chopped
• 2 cloves garlic thinly sliced
• 2 cloves garlic smashed
• 1 tablespoon black peppercorns crushed
• 4 tablespoon butter
• ½ cup heavy cream
• kosher salt to taste
• 3 -4 sprigs thyme
• 1 -2 sprigs rosemary
• flaky salt to finish
• optional: 2 tablespoon cognac or brandy

Equipment

• Cast iron skillet
• Chef's knife and cutting board
• Spoon for basting
• Blender or food processor
• Medium saucepan

Method

 

1. Preheat oven to 350°F. Set a cast iron pan over medium-high heat for 5 minutes.
2. Add 2-3 tablespoon butter to the hot pan. Once melted, add maitake mushrooms.
3. Season generously with kosher salt and add the smashed garlic, thyme, and rosemary. Cook for 3-5 minutes while basting until the bottom side is lightly browned.
4. Flip the mushrooms and continue basting for 2-3 minutes, until browned on both sides. Transfer the pan to the oven and roast for 7-10 minutes until deeply golden. Remove and set aside.
5. In a medium saucepan over medium heat, melt 1 tablespoon butter. Add shallots, sliced garlic, and crushed peppercorns. Cook 4-5 minutes, stirring often, until softened but not browned.
6. Optional: Carefully add cognac and flambé (or simmer until reduced by half), scraping up any bits from the bottom.
7. For a smoother sauce, blend the mixture then return to pan.
8. Add heavy cream and bring to a gentle simmer. Cook until the sauce coats the back of a spoon, about 1-2 minutes.
9. Season with kosher salt to taste.
10. Plate the roasted maitake and spoon sauce generously over the top. Finish with flaky salt and serve hot.

Nutrition

Calories: 665kcalCarbohydrates: 62gProtein: 7gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 134mgSodium: 467mgPotassium: 322mgFiber: 4gSugar: 29gVitamin A: 1805IUVitamin C: 4mgCalcium: 269mgIron: 3mg

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