Mushrooms Au Poivre

Earthy, umami-rich fungi are ideal for cooking like meat: searing, tossing in butter, and serving alongside a robust pan sauce. Here mixed mushrooms get the au poivre treatment—cooked until golden and crisp and served with a zingy peppercorn sauce alongside fresh greens.

2 Tbsp. black peppercorns

2 lb. mixed mushrooms (such as crimini, maitake, and/or king trumpet), halved, torn into 1" pieces if large

1 cup plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

5 sprigs thyme

4 garlic cloves, smashed

8 Tbsp. unsalted butter, divided

1 large shallot, finely chopped

½ cups cognac, dry sherry, brandy, or low-sodium vegetable broth

½ cup heavy cream

1 Tbsp. soy sauce

½ tsp. balsamic vinegar

Freshly ground pepper

Thinly sliced chives (optional), mixed greens, fresh lemon juice, and country-style bread (for serving)

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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