Portobello au Poivre

Ingredients

• 2 portobello mushrooms
• 1 tablespoon olive oil
• 1 tablespoon cultured unsalted butter
• 2 tablespoons minced shallots
• 2 tablespoons green peppercorns in brine, drained
• 2 tablespoons cognac
• ½ cup heavy cream

Instructions

1. 1
   Clean any dirt or debris off of the mushrooms using a damp paper towel.
2. 2
   Heat a frying pan over medium-high heat until hot and then add the olive oil. Fry the mushrooms with the gills facing up until well browned on one side and then flip and brown the other side. Transfer to a plate and then season the mushroom with salt and pepper.
3. 3
   Add the butter and the shallots to the pan and fry until the shallots are fragrant and starting to brown.
4. 4
   Add the green peppercorns and fry until fragrant.
5. 5
   Turn down the heat. With the ventilation running on high, add the cognac to the pan. Keep your body and clothing as far away from the pan as possible as the cognac may ignite.
6. 6
   Turn up the heat and boil the mixture until half the liquid has evaporated. Add the cream and cook stirring constantly until the sauce is very thick. Slice the mushroom steaks and cover with the sauce.