Portobello ‘Steak’ au Poivre Recipe (2024)

Any suggestions for a substitution for the heavy cream so this can be a vegan dish?

For those who can’t do heavy cream I find that unsweetened original “NutPod” works so well. It’s a blend of cashew and coconut so it doesn’t have a coconut flavor and I use it whenever I make cream pasta etc.

Any liquid will deglaze the pan. Cognac is distilled from wine, fermented from grapes. The flavor you would get from bourbon will be quite different, bourbon being distilled from corn (at least 51% corn, but usually much more). You could just as well deglaze with white wine, or even stock. Beef stock would flavor well with the cream and mustard but if keeping vegetarian, veggie stock would work fine.

Can I substitute something (milk? Soy or almond other plant-based milk? Yogurt?) for the heavy cream and get a similar result?

Substituted the portobello mushrooms for steak. Worked quite well.

Vegan option- any nut milk mixed with vegan sour cream. I like Foragers for this use. About 1/3 spot to 2/3 nut milk. Would avoid coconut- too much flavor. Miyikos vegan butter is perfect if you can find it.

Plant-based (vegan) heavy-cream substitute: 3/4 cup raw cashews soaked overnight, drained, and rinsed. Blend with 1/2 - 3/4 cup water until smooth. Or, blend 2/3 cup full-fat oat milk with 1/3 cup olive oil.Plant-based (vegan) butter: Miyoko's European Style Cultured Unsalted Vegan Butter

About portabello mushrooms and removing the gills. First of all, "portabello" mushrooms are really over-sized "cremini" mushrooms. You don't HAVE to remove the gills, but they don't really add anything to the dish except blackness. Plus, what "steaks" do you know that come with "gills?"--simulacra! If you're going to stuff them, removing the gills creates extra space. I always do it...just because.

This was tasty. I wanted to keep it vegan so I went with the suggestion to use canned coconut cream instead of dairy. Given all of the other flavors (the pepper, garlic, brandy, and Dijon mustard), we couldn't taste any coconut in the cream sauce and it worked very well with the dish. I also used Miyokos Vegan Butter. It is always surprising how much mushrooms cook down. To create the hearty "steak" feel, I recommend starting with very large portobellos. I would definitely make this again.

In Canada we have a product called Earth's Own Oat cream. It works exactly like heavy cream adding all of the smooth and creamy flavour without the calories. Or I have made my own almond cream by soaking almonds overnight (1 C almond to 1 C water) and then blending it all together. It works well as a sub for heavy cream.

pour me a shot!

I made this with five large Portabella mushrooms (it’s what came in the package) and they didn’t fit in the pan so I just overlapped them until they cooked down so I didn’t have to clean a second pan; it seem to work fine. I used a bit less butter, substituted whole milk for heavy cream, and cooking wine for Brandy because that’s what I had in the house and the sauce was delicious. It’s on the list for a repeat.

Vegan cream is really easy! Take 1/2 c. raw cashews, soak in hot water until soft, drain the soaking water and discard, then blend the cashews with 1/4 c. water in a blender until creamy. Add more water if your blender is struggling, I have a rubbish blender Oster and it take a minute to get it really smooth. (Also, if pressed for time, whiz the cashews around in a blender until pulverized, then soak, should take about 15 minutes.)

Transitioning to vegan so did use butter to get rid of what I have left. Used coconut cream and it turned out fabulous! The beau and I loved the sauce and felt the portabella mushrooms were very meaty. He wants to have this recipe every week! Highly recommend making this dish!

Green peppercorn sauce is a different sauce (and my all-time favorite one). They're very similar, though. Ina Garten has a terrific recipe for bone-in pork loin with green peppercorn sauce in her book, "Barefoot in Paris." It's one of my favorite holiday or special occasion meals.

this is the best thing I’ve ever cooked

This was absolutely deicious. And pretty easy.I did make it vegan by using my homemade cashew cream and Miyokos vegan butter. I didn't have either brandy or cognac but I had madeira and that worked well. Served with mashed potatoes because I love potatoes, and roasted butternut squash. Would be lovely with just a green salad.I'm putting this one in my 'Favorites' folder.

It's also good served with Yorkshire pudding and steak.

Oh My! This was one of the best mushroom recipes I ever made. The sauce was easy yet decadent! Followed this as written; I made four caps for my family and had to stop myself from eating them all. I even added the leftover sauce to my sauteed zuchinni and pasta pesto. This is on rotation repeatedly!

OK, so tonight I made this recipe, following 99% of the recipe as written. The 1% change was to dice the stems and add them with the butter and garlic (waste not want not). It was delicious! We enjoyed every rich and flavorful drop. Definitely a keeper.

This was good! I used half as much butter and cut the cream with a bit of stock, subbed in sherry as I had no cognac - it still turned out deliciously rich and just the right amount of tangy with a little squirt of lemon to finish the sauce.

As per numerous notes, I don’t find it helpful to read notes about using bourbon, red wine, white wine, and other substitutions. I was vegan for three years and won’t do that diet again. I don’t want to read multiple notes on changing the recipe to vegan. I do want to know if you made the recipe as written and what you thought of it. (I have been a vegetarian for more than 50 years.)

Really tasty! Used whole milk instead of heavy cream and white wine on hand instead of cognac and will definitely make again!

For an alternative cream sauce make a soubise and use as an alternative. Subbing the butter for the roux for vegan butter. Just as delicious and adds a nice oniony flavor.

Wowza! This was delicious! Made as suggested. I can see this sauce working with a wide range of vegetables.

What a hit! Did one flip less in cooking mushrooms to preserve meaty texture. Deglazed with cognac; when reduced added some stock, brought to simmer then stirred in much less heavy cream. If you have mushroom powder, adds an extra hit of funghi umami to sauce.

I make this a few times a year - this time with olive oil mashed potatoes (found elsewhere on site, but used a little truffle oil rather than more garlic - perfect vegan accompaniment.) To cut down on fat, I will use low or no fat sour cream rather than cream. Vegan versions work too. It's decadent this way and yet easily digestible. I've also served the sauce with chicken for those who just aren't into mushrooms, or steak. We love this easy special meal.

Really really good. Had to use red wine instead of brandy/cognac which colored the shallots darker than recipe intended but was otherwise delicious.

I use homemade cashew cream to replace heavy cream. Soak cashews in the blender to cover for an hour, then blend until smooth and creamy, diluting if need be. I use the roasted salted cashews from Costco, but any cashew will do. Just be sure to soak raw cashews (check online for why and how long). I sometimes add a little lemon juice and a pinch of salt (weird, huh?). I haven't tried to with vanilla because I never wanted it. It's delicious!

You can make cream from raw cashews. 1 cup raw cashews, soaked for a few hours or overnight. 1/2 c water, 1 tbspn lemon juice or more to taste, 1 tspn apple cider vinegar, heaping 1/4 tspn fine sea salt , 1/4 tspn dijon mustard. Blend it up in a high speed blender. Voila! Vegan sour cream. Makes 1 cup. Or, even easier, 2 cups raw cashews. Soak overnight . Drain and rinse. put in high speed blender and cover 1 inch over nuts. Blend. You've got cream. Healthy for all.