Meet the new meat. It’s mushrooms! Mushrooms are so versatile and have a “meaty” texture. I used King Oyster Mushrooms in this dish for their broad stem that you can slice in large slices. They have a lovely mild flavor, and cutting them this way gives them a lot of surface area for a delicious sauce. And let’s face it. Sauce is key. Au poivre sauce is a French sauce that means “with pepper”, and just has a few ingredients. I use olive oil in lieu of the traditional butter. But the sauce still feels rich, without being too heavy. I love to serve it over lentils for a high protein and nutrient dense dish. Bon appétit!
Directions
Slice the mushrooms lengthwise into roughly 1/8″ thick slices. Add a tablespoon of olive oil to a pan on medium high heat. Place the mushrooms evenly in the pan and cook for a few minutes until starting to brown. Flip them over and lightly brown the other side. Transfer to a plate and set aside.
Add the remaining tablespoon of olive oil to the pan on medium high heat and coat bottom of the pan. Slowly add in the cognac because it might splatter. Reduce heat to a simmer. Add in the plant milk, stir, and continue to simmer until the sauce reduces a little. Add in your cracked black pepper, salt and stir. Add the mushrooms back into the pan and stir to combine them with the sauce. Serve warm over lentils for a complete meal.
