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Portobello ‘Steak’ Au Poivre
Ingredients
  • 4 large portobello mushrooms, stems and gills removed with a spoon
  • ¼ cup olive oil
  • 2 teaspoons coarsely ground black pepper
  • 4 tablespoons unsalted butter, plus more as needed
  • 3 garlic cloves, coarsely chopped
  • Kosher salt
  • 1 shallot, finely chopped
  • ¼ cup Cognac or another brandy
  • ¾ cup heavy cream
  • 1 tablespoon Dijon mustard
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