Portabella Au Poivre

Darlene Buerger


This recipe combines the subtle, earthy flavors of portabella mushrooms in a rich brandy cream sauce. Cracked peppercorns add a little heat while the toasted pecans, basil and feta add a perfect fresh finish.

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20 Min
20 Min
Stove Top


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8 oz
cream cheese, room temperature
2 Tbsp
olive oil
3 large
portabella mushrooms
2 clove
1 Tbsp
cracked black peppercorns
3/4 c
chicken broth
1/2 c
heavy cream
2 Tbsp
2 Tbsp
cognac or brandy
1/2 tsp
lemon juice
1/4 c
pecans, toasted, chopped
2 Tbsp
crumbled feta
2 Tbsp
basil leaves
2 Tbsp
tomatoes, finely diced, optional

How to Make Portabella Au Poivre


  • 1Cook pasta according to package direction.
  • 2Sauté mushrooms and garlic in olive oil over medium heat until mushrooms are tender. Add peppercorns and chicken broth. Continue to cook until mixture is hot and starts to bubble. Reduce heat to low.
  • 3) In a small bowl, stir flour into cream until all lumps are dissolved. Slowly add mixture to mushrooms. Add brandy and continue to cook until mixture starts to thicken. Remove from heat and stir in lemon juice. Serve sauce over cooked pasta.
  • 4In a small bowl, combine pecans, feta and basil. Add tomatoes, if desired. Sprinkle over sauce

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About Portabella Au Poivre

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: French
Hashtag: #pasta

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