Grilled Portobello Mushrooms au Poivre

It's Like Steak au Poivre but Vegetarian

If you want a great recipe to serve your vegetarian friends, look no further.

Creating a meal for some vegetarian friends allowed me the opportunity to try Veggie-Glace Gold (meatless Demi-Glace). I have written about some of their other products in the past and was excited about trying to create a tasty au poivre sauce without a meat base.

My friends loved the combination and were amazed at both the richness and flavor the sauce added to the mushrooms. I served the dish with sautéed spinach with pine nuts (my wife has this down to a science) , couscous and a salad of mixed greens with asparagus.

We served a Californian Pinot Noir that complemented the peppery sauce wonderfully.

Reluctant Gourmet’s Tips

• Cracked pepper corns: I opted for putting the peppercorns in a zip lock bag and cracking them on my cutting board with a hammer. Noisy, but it worked. Otherwise, set your pepper mill to course grain instead.
• Try some spray olive oil in a can, its great anytime you grill.

📖 Recipe

Print Recipe

Grilled Portobello Mushrooms au Poivre

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Servings: 5 servings

Ingredients

• 1 shallot minced
• 1 ounce butter
• 1 tablespoon peppercorns cracked
• ½ cup red wine
• 1½ ounce Veggie-Glace Gold
• 5 ounces hot water
• ¼ cup parsley finely chopped
• salt to taste

To Marinate the Mushrooms

• olive oil
• balsamic vinegar
• salt and pepper to taste
• 5 large Portobello mushrooms
• Spray olive oil substitute another cooking oil and brush or wipe it on the grill

US Customary - Metric

Instructions

Au Poivre Sauce

• Start by heating the butter over medium high heat and sauteing the shallots until translucent. Deglaze with red wine, add peppercorns, and reduce until most of the wine is gone.
• Add the Veggie-Glace Gold and hot water stirring (with a whisk if you have one) constantly until the Veggie-Glace is dissolved. Simmer until the sauce has thickened enough to coat a spoon, approximately 6-8 minutes.
• Add finely chopped parsley, stir, and serve over the sliced portobellos.

Grilled Portobello Mushrooms

• De-stem the mushrooms and marinate the tops for a least an hour. Heat your grill to medium hot.
• When the grill is ready, spray it with the olive oil in a can to prevent the mushrooms from sticking.
• Grill the mushrooms for approximately 4-5 minutes per side. Slice (½ inch strips) and serve with the au Poivre sauce.