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.

Placing a heavy item such as a small pot or skillet on top of the mushrooms as they cook lightly presses them, accentuating their dense, meaty texture while ensuring an even sear for maximum crispness. Bathing the smashed 'shrooms in butter mimics the basting you’d normally find in preparing a steak.

Feel free to use equal parts vegetable stock in place of the wine in this recipe. It might take a few more minutes of reducing but results in an equally delicious sauce.