Bring festive flair to your weekly menu with a Bon Appétit classic! Simplify the season with an easy way to shop for ingredients and have everything delivered right to your door with DoorDash. Spend less time running errands and more time savoring the joy of holiday cooking!
Earthy, umami-rich fungi are ideal for cooking like meat: searing, tossing in butter, and serving alongside a robust pan sauce. Here, mixed mushrooms get the au poivre treatment - cooked until golden and crisp and served with a zingy peppercorn sauce alongside fresh greens.
Placing a heavy item, such as a small pot or skillet, on top of the mushrooms as they cook lightly presses them, accentuating their dense, meaty texture while ensuring an even sear for maximum crispness. Bathing the smashed 'shrooms in butter mimics the basting you'd normally find in preparing a steak.
Feel free to use equal parts vegetable stock in place of the wine in this recipe. It might take a few more minutes of reducing but results in an equally delicious sauce.
Ingredients
2 Tbsp. black peppercorns
2 lb. mixed mushrooms (such as crimini, maitake, and/or king trumpet), halved, torn into 1" pieces if large
1/4 cup plus 2 Tbsp. extra-virgin olive oil
2 tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt
5 sprigs thyme
4 garlic cloves, smashed
8 Tbsp. unsalted butter, divided
1 large shallot, finely chopped
1 1/2 cups cognac, dry sherry, brandy, or low-sodium vegetable broth
1/2 cup heavy cream
1 Tbsp. soy sauce
1/2 tsp. balsamic vinegar
Freshly ground pepper
Thinly sliced chives, mixed greens, fresh lemon juice, and country-style bread (for serving)
Preparation
Step 1
Place peppercorns on a cutting board or seal in a resealable plastic bag and coarsely crush with a large stainless-steel skillet or heavy pot. (Or, coarsely chop with a knife. They should be a lot coarser than what you would typically season with.)
Step 2
Toss mushrooms, 1/4 cup oil, 2 tsp. Diamond Crystal or 1 1/4 tsp. Morton koshesr salt, and 2 tsp. crushed peppercorns in a large bowl to combine.
Step 3
Heat 2 Tbsp. oil in a medium cast-iron skillet over medium-high. Add half of mushrooms; top with a steak weight, small cast-iron skillet, or small heavy saucepan or pot. Cook until mushrooms release their juices and they are simmering, 5-7 minutes. Remove weight and cook until liquid is evaporated, about 3 minutes. Turn mushrooms over the best you can (you might have some broken pieces) and cook, stirring occasionally, until golden brown, about 4 minutes. Using a slotted spoon, transfer to a plate. Repeat process with remaining mushrooms.
Step 4
Return all mushrooms to pan and reserve plate. Add thyme sprigs, garlic, and 5 Tbsp. butter to mushrooms and cook, stirring often, until mushrooms are deeply browned and garlic and thyme are fragrant, about 4 minutes. Transfer mushrooms to reserved plate with slotted spoon.
Step 5
Add shallot and remaining crushed peppercorns to fat in pan; cook, stirring constantly, until shallot is softened, about 3 minutes. Remove pan from heat and carefully pour in cognac or broth. Return to heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Add cream, soy sauce, and vinegar; cook until sauce is thick enough to lightly coat a spoon, about 3 minutes. Add remaining 3 Tbsp. butter; stir until melted and emulsified.
Step 6
Remove pan from heat; season sauce with more salt and ground pepper if needed. (It should taste strongly of pepper.) Return mushrooms to pan; top with chives if desired.
Step 7
Place greens in a large bowl. Lightly drizzle with oil and lemon juice, season with salt and pepper, and toss to coat. Serve mushrooms with salad and bread alongside.
PHOTO CREDIT: Courtesy of Bon Appétit
