Portobello Mushroom Piccata

Recipe adapted from Eating Vegan in Vegas.

4 largePortobello mushrooms (cleaned and edges trimmed so mushroom lies flat)
Sea salt and freshly ground pepper
2 cupsAll-purpose flour
8 tablespoonsButter
5 tablespoonsExtra-virgin olive oil
⅓ cupLemon juice, freshly squeezed
½ cupChicken stock
¼ cupDry white wine
¼ cupNickelDime Syrups' Caged Heat
¼ cupCapers, rinsed and drained
½ teaspoonMinced fresh garlic
½ teaspoonChopped shallot
⅓ cupChopped fresh parsley

 

Season the Portobellos with salt and pepper. Dredge in the flour and shake off the excess.

In a large sauté pan over medium high heat, melt 3 tablespoons of the butter with 3 tablespoons of the oil. When they start to sizzle, add 2 of the Portobello mushrooms and cook for three minutes and then flip and cook on the other side for three minutes. Remove to a plate and add 2 more tablespoons of butter with 2 tablespoons of the oil, heat until they sizzle, and cook the remaining 2 Portobellos in the same fashion. Remove to the plate.

Reduce the heat under the pan to medium low and add the lemon juice, stock, wine, Caged Heat, capers, garlic, and shallot. Bring to a boil, scraping up the brown bits from the pan for extra flavor. Season to taste with salt and pepper.

Return the Portobello’s to the pan and simmer for 4-5 minutes, until they are heated through and the sauce is thickened. Remove the Portobellos to a serving platter and add the remaining 3 tablespoons of butter to the sauce. Whisk vigorously.

Pour the sauce over the Portobellos and garnish with parsley. Serve immediately.

Makes 4 servings.


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