Mushrooms au Poivre

Name: Mushrooms au Poivre
Ingredients: 2 Tbsp. black peppercorns; 2 lb. mixed mushrooms (such as crimini, maitake, and/or king trumpet), halved, torn into 1" pieces if large; ¼ cup plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 5 sprigs thyme; 4 garlic cloves, smashed; 8 Tbsp. unsalted butter, divided; 1 large shallot, finely chopped; 1½ cups cognac, dry sherry, brandy, or low-sodium vegetable broth; ½ cup heavy cream; 1 Tbsp. soy sauce; ½ tsp. balsamic vinegar; Freshly ground pepper; Thinly sliced chives (optional), mixed greens, fresh lemon juice, and country-style bread (for serving)

"Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros...."

INGREDIENTS

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2 Tbsp. black peppercorns

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2 lb. mixed mushrooms (such as crimini, maitake, and/or king trumpet), halved, torn into 1" pieces if large

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¼ cup plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

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2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

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5 sprigs thyme

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4 garlic cloves, smashed

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8 Tbsp. unsalted butter, divided

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1 large shallot, finely chopped

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1½ cups cognac, dry sherry, brandy, or low-sodium vegetable broth

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½ cup heavy cream

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1 Tbsp. soy sauce

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½ tsp. balsamic vinegar

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Freshly ground pepper

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Thinly sliced chives (optional), mixed greens, fresh lemon juice, and country-style bread (for serving)

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