Vegan Portobello Steak Au Poivre

This Vegan Steak Au Poivre is a plant-based take on a classic steakhouse favorite. This recipe uses meaty portobello mushroom caps to replicate steak, with a creamy pepper sauce over the top!

One of the things people miss the most when they cut back on meat is a hearty, juicy, savory steak. Most other animal products can easily be replicated into a plant-based version, but a steak is much more difficult.

This is a plant-based version of the traditional French steak au poivre, which means pepper steak or steak with a lot of coarsely ground pepper. Traditionally, the steak is coated and seared in peppercorns. Then, a creamy white sauce is made with even more pepper.

There are a lot of vegan meat alternatives, such as tofu in place of chicken or even watermelon tuna The caps of large portobello mushrooms have a very rich, meaty texture to them, making them the perfect steak alternative. Does it taste exactly like a steak? Of course not. But it does give that same meaty and umami flavor that steak-lovers crave! Try one bit and I promise you won't regret it.

Why you'll love this recipe

• Meaty & Flavorful - The portobello caps not only look meaty, but they taste meaty too! With the abundance of pepper it is also extremely flavorful!
• Creamy Sauce - This luscious pepper sauce is creamy and delicious. The best part? This recipe makes extra, so you can use it for pastas, sandwiches, fries, or anything else!
• Simple Steps - While making a steak out of a mushroom may sound daunting, this recipe couldn't be more simple!

What you need for this recipe

Ingredients and Substitutions:

• Portobello Mushroom Caps - Buy them whole and remove the stems or buy them prepared without the stem. They almost always come is packs of two.
• Black Pepper - Coarsely ground will work the best. Grind whole peppercorns yourself or buy them ground!
• Cognac - Or bourbon, or apple cider vinegar.
• Extra Virgin Olive Oil - Any neutral oil will work as well.
• Vegan Butter - Earth Balance is my preferred brand, but any will work!
• All-Purpose Flour - Use this to make a roux for the sauce. If gluten-free, use cornstarch instead by mixing 1 tablespoon with equal parts water and adding that to the sauce towards the end.
• Dairy-Free Milk - I used almond milk, but any will work as long as it is unflavored and unsweetened.
• Salt

Equipment:

• Stainless Steel Pan or Cast Iron Pan
• Spatula
• Whisk

How to make this recipe

Step 1: Prepare the Mushrooms

Start by grinding 1-2 tablespoons of black pepper corns

Brush the tops and bottoms of the mushroom caps with olive oil until fully coated.

Using your hands, gently press the ground black pepper into the top of the mushroom caps as well as into the gills on the bottom.

Step 2: Cook the Mushrooms

Get your stainless steel or cast iron pan very hot, then add enough olive oil to coat the pan.

Once hot, but not smoking, place the mushroom caps top-side down. Allow this to sear for about 1 minute, while gently pressing down with a spatula.

After the minute, flip the mushrooms and press down again with a bit more pressure to slightly flatten the mushroom caps. Cook for 2 minutes.

If necessary, repeat these steps until the mushrooms are cooked all the way through. They will appear much darker and softer when cooked through.

Once cooked, remove mushroom caps from the pan, but keep the pan warm and on the stove.

Place the mushroom caps on a plate and allow them to rest for about 5 minutes while making the sauce.

Step 3: Make the Sauce

With the pan on medium heat, add ½ tablespoon of ground pepper. With a spatula, stir this around the pan to lightly toast.

Add cognac to the hot pan and scrape the bottom of the pan to get all of the bits of pepper and flavor up. Allow the cognac to simmer and reduce.

Add vegan butter and stir.

Once the cognac and butter has mostly reduced, whisk in 2 tablespoons of flour until a thick paste forms.

Then, whisk in 1 ½ cups of non-dairy milk slowly. Whisk this in ½ cup at a time.

Allow this sauce to come to a simmer and thicken to your liking. Season with salt and extra pepper if you would like.

Plate the mushroom caps and spoon the pepper sauce over the top of them.

Expert Tips

• For the best pepper texture, buy whole peppercorns and grind them yourself. Use a mortar and pestle, a spice or coffee grinder, a food processor, or just a sharp knife to create a coarse grind.
• If you are gluten free, omit the flour in the sauce. Instead, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Add this slurry to the sauce after the almond milk has been added. Allow it to simmer and it should thicken.
• I don't recommend using any type of mushroom aside from portobello. There aren't many other mushrooms that have the same size/shape as well as meaty texture.

Recipe FAQs

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Creamy Dairy-Free Mushroom Stroganoff (Instant Pot)

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Vegan Jalapeño Popper Pasta