Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/4 cup of butter
- 1/2 cup of white wine
- 1/2 cup of vegetable broth
- 1/4 cup of lemon juice
- 2 tablespoons of capers
- 2 cloves of garlic, minced
- 2 tablespoons of fresh parsley, chopped
Special Equipment Needed:
- Large skillet
- Tongs
Step-by-Step Instructions:
1. In a shallow dish, mix together the flour, salt, and black pepper.
2. Dredge the sliced mushrooms in the flour mixture, shaking off any excess.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Add the mushrooms to the skillet and cook until they are golden brown, about 5-7 minutes.
5. Using tongs, remove the mushrooms from the skillet and set them aside.
6. Add the white wine, vegetable broth, lemon juice, capers, and minced garlic to the skillet.
7. Bring the mixture to a boil and let it cook for 2-3 minutes, or until the sauce has thickened.
8. Add the mushrooms back to the skillet and toss them in the sauce until they are coated.
9. Cook for an additional 2-3 minutes, or until the mushrooms are heated through.
10. Remove the skillet from the heat and sprinkle the chopped parsley over the top of the mushrooms.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 225
Fat: 16g
Carbohydrates: 13g
Protein: 5g
Sodium: 655mg
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you don't have vegetable broth, you can use chicken broth instead.
- If you don't have capers, you can omit them or use chopped green olives instead.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add sliced onions to the skillet when cooking the mushrooms.
- You can substitute chicken or beef broth for the vegetable broth.
- You can add a splash of heavy cream to the sauce for a creamier texture.
Tips and Tricks:
- Make sure to shake off any excess flour from the mushrooms before cooking them.
- Use tongs to flip the mushrooms in the skillet to prevent them from breaking apart.
- If the sauce is too thick, you can add more vegetable broth or white wine to thin it out.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the mushroom piccata in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the mushroom piccata on a large platter with a sprinkle of fresh parsley over the top.
Garnishes:
Garnish with lemon wedges and additional capers.
Pairings:
Serve the mushroom piccata with a side of roasted vegetables or a salad.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caesar salad
Troubleshooting Advice:
- If the sauce is too thin, you can add more flour to thicken it up.
- If the mushrooms are sticking to the skillet, add more oil or butter to the pan.
Food Safety Advice:
- Make sure to cook the mushrooms until they are golden brown and heated through.
- Store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F before serving.
Food History:
Piccata is a classic Italian dish that is typically made with chicken or veal. This vegetarian version uses mushrooms as the main ingredient.
Flavor Profiles:
The mushroom piccata has a tangy and savory flavor from the lemon juice and capers.
Serving Suggestions:
Serve the mushroom piccata as a main course for a vegetarian dinner.
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Region: Italian