bonappetit4.9
Mushroom Piccata
Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●skillet
- ●bowl
- ●pan
📝 Preparation Steps
1
Using a sharp knife, slice lemon into very thin rounds, (aim to get about 6–8 thin slices); remove seeds from rounds. Set remaining piece of lemon aside.
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2
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 all over, 6–⏱️ 8 minutes. Season with salt and transfer to a large plate.
3
Add remaining 1 Tbsp. 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. Add 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 Tbsp. lemon juice from reserved lemon. Taste sauce and season generously with salt and a few grinds of pepper.
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4
Return mushrooms to skillet and cook, tossing and adding a splash of water to loosen sauce as needed, just until well coated.
5
Top mushroom piccata with parsley just before serving.
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