PORTOBELLO STEAK AU POIVRE

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PLANT-BASED TWIST

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INGREDIENTS

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Brush portobello mushroom with olive oil and black pepper.

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Sear the portobello mushroom on both sides, repeating until cooked through.

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Lightly toast black pepper in the pan.

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Add cognac to deglaze and allow to reduce down.

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Add flour and stir until a paste forms, then whisk in milk. Simmer until a thick sauce has formed.

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

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PORTOBELLO STEAK AU POIVRE

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Find more plant-based recipe inspiration at

[{"selector":"#anim-3a598fa3-4ef7-4cbb-9ce5-3d9ea11467d7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Click here for more!

PORTOBELLO STEAK AU POIVRE

plant-based take on a classic!

PLANT-BASED TWIST

INGREDIENTS

Brush portobello mushroom with olive oil and black pepper.

Sear the portobello mushroom on both sides, repeating until cooked through.

Lightly toast black pepper in the pan.

Add cognac to deglaze and allow to reduce down.

Add flour and stir until a paste forms, then whisk in milk. Simmer until a thick sauce has formed.

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

PORTOBELLO STEAK AU POIVRE

Find more plant-based recipe inspiration at