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A grilled cauliflower steak topped with creamy sauce and garnished with a sprig of rosemary, served on a dark plate with a sprinkle of coarse salt.

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
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Vegetarian
Cuisine: French Inspired
Ingredients Equipment Method Notes

Ingredients
  

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

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. You’ll know it’s ready when the strong astringent scent of alcohol is gone and you smell a hint of fruit instead.
  7. For a smoother sauce, blend the mixture then return to pan.
  8. Add heavy cream and bring to a gentle simmer. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil. 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.

Notes

Storage: Best fresh while the mushrooms are still crisp from the pan. Leftovers keep in the fridge for up to 2 days; recrisp the mushrooms in a hot skillet and warm the sauce separately over low heat so it doesn't break.

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