Steak au poivre, but make it veg: Rosheen Kaul's fun ways with fungi
The sauce is a fusion of classic French au poivre and Chinese black pepper sauce, and it gains incredible depth from the addition of mushrooms, oyster sauce, and sauteed garlic. A splash of dark soy for colour is optional, but highly recommended.
Look for big combs of oyster mushrooms for that 'steaky' effect. It won't affect the flavour, but it is a little easier to sear one large mushroom than multiple small ones.
My hottest tip? Time your meal to enjoy this dish with a delivery of fresh, hot fries.
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Steak au poivre, but make it veg: Rosheen Kaul's fun ways with fungi
As a lover of rich, spicy sauces, I've always been drawn to steak au poivre, even though I don't eat beef. This elegant dish sounds far more complex than it is. It contains only a handful of ingredients, so the key to elevating it lies in using good-quality pepper. Think prized Kampot pepper from Cambodia, or a vibrant combination of black, white, pink, and Sichuan peppercorns, though regular cracked black pepper will still yield delicious results. Dry-toasting the peppercorns beforehand brings out their fruity, spicy best. The sauce is a fusion of classic French au poivre and Chinese black pepper sauce, and it gains incredible depth from the addition of mushrooms, oyster sauce, and sauteed garlic. A splash of dark soy for colour is optional, but highly recommended. Look for big combs of oyster mushrooms for that 'steaky' effect. It won't affect the flavour, but it is a little easier to sear one large mushroom than multiple small ones. My hottest tip? Time your meal to enjoy this dish with a delivery of fresh, hot fries.
