Mushroom Piccata, I used shiitake, oysters and crimini mushrooms
Mushroom Piccata, I used shiitake, oysters and crimini mushrooms
I usually make a half of this recipe.
1 lemon, 2 tbsp olive oil, 12 oz mixed mushrooms ( crimini, shiitake, etc), cut into large pieces, 1 tsp flour or cornstarch, salt, pepper, 1 large shallot chopped or a small red onion, 3 sliced garlic, 1/2 cup dry white wine, 1/2 cup green olives crushed, 1 tbsp capers, 2 tbsp butter cut into pieces, parsley.
Using a sharp knife, slice lemon into very thin rounas, (aim to get about 6-8 thin slices; remove seeds from rounds. Set remaining piece of lemon aside. Heat 3 Tbsp. oil in a large skillet over medium-high. Toss mushrooms with flour in a small bowl, then cook, tossing occasionally, until browned and crisp a! over, 6-8 minutes. Season with salt and transfer to a large plate. Add remaining 1 Tosp. oil to same skillet and reduce heat to medium. Cook shallot, stirring often, until softened, 2-3 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes. Ada wine, olives, capers, and lemon slices. Cook, swirling pan occasionally, until wine is mostly evaporated, about 2 minutes. Add butter and swirl skillet continuously until butter is melted and emulsified into sauce. Squeeze in 1 Tosp. lemon juice from reserved lemon. Taste sauce and season generously with salt and a few grinds of pepper. Return mushrooms to skillet and cook, tossing and adding a splash of water to loosen sauce as needed, just until well coated. Top mushroom piccata with parsley
