Ingredients

The following ingredients have 2 Servings
  • 2 large Portobello mushrooms, stem removed, and if desired, gills removed (See Tip 1)
  • 2 Tablespoons (1-ounce) olive oil
  • 1 teaspoon coarsely ground black pepper
  • 3 Tablespoons (1.5-ounces) unsalted butter
  • 1 clove garlic, minced
  • 1 small shallot, finely chopped (about 2 Tablespoons) (See Tip 2)
  • 2 Tablespoons (1-ounce) Cognac (See Tip 3)
  • 1/2 cup (4-ounces) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt, or to taste
  • 1/2 Tablespoon freshly minced chives or parsley for garnish (optional)

Instruction

  • Clean portobellos of any residual dirt. Brush both sides with olive oil. Sprinkle 1/2 teaspoon of pepper in gill side of each mushroom.
  • Heat a cast iron skillet over medium heat. Add portobellos, gill side up. Cook for 5 minutes or until the caps are browned. Turn portobellos, cap side up and cook for an additional 3 minutes. (See Tip 4)
  • Reduce heat to medium low. Turn portobellos, gill side up. Add butter and garlic. Baste with butter and garlic until tender, about 3 minutes. Remove portobellos from pan, leaving as much butter in the pan as possible
  • Add shallots. Cook, stirring until softened, about 3 minutes. Carefully add Cognac, being careful if Cognac flames up. Cook stirring until Cognac is mostly evaporated, about 2 minutes. (See Tip 5)
  • Add cream, mustard and salt. Stir to combine. Return portobellos, gill side down. Baste with cream sauce and cook until sauce is thickened, about 2 minutes.
  • Yield: 2 servings (See Tip 6)