portabella au poivre
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.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces cream cheese, room temperature
- 2 tablespoons olive oil
- 3 large portabella mushrooms
- 2 cloves garlic
- 1 tablespoon cracked black peppercorns
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons cognac or brandy
- 1/2 teaspoon lemon juice
- 1/4 cup pecans, toasted, chopped
- 2 tablespoons crumbled feta
- 2 tablespoons basil leaves
- 2 tablespoons tomatoes, finely diced, optional
How To Make portabella au poivre
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Step 1Cook pasta according to package direction.
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Step 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.
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Step 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.
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Step 4In a small bowl, combine pecans, feta and basil. Add tomatoes, if desired. Sprinkle over sauce
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