Matcha Butter Mochi Cake with Chocolate Ganache

Dessert

Matcha Butter Mochi Cake with Chocolate Ganache

Mochiko gives this matcha cake its chewy texture. The batter comes together with eggs, butter, condensed milk and cream, then a layer of chocolate ganache adds a smooth finish.

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Yield
1 cake
Cuisine
Asian-American fusion

Bring it to the table

Use sweet rice flour

Mochiko is sweet rice flour, also called glutinous rice flour. Use that ingredient for the intended chewy texture and sift the matcha before mixing so it disperses evenly.

At the table

Let the cake cool before adding the ganache, then chill briefly to set the topping. Sift a little extra matcha over it just before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 tbsp unsalted butter — melted and slightly cooled, plus soft butter for the pan
  • 227 g mochiko sweet rice flour
  • 1 tsp baking powder
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 2 tbsp matcha — sifted, plus more to finish
  • 2 large eggs
  • 1 14-ounce can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup heavy cream — for the batter
  • 4 oz bittersweet chocolate — chopped
  • 1/3 cup heavy cream — for the ganache

A few useful notes.

Use mochiko sweet rice flour rather than ordinary rice flour.

The base batch makes one 8- or 9-inch cake. Changing the batch calls for a suitable pan and a fresh doneness check.

Sift the matcha before adding it to the dry ingredients to avoid concentrated pockets of powder.

The cooking plan

How to make Matcha Butter Mochi Cake with Chocolate Ganache.

  1. Heat the oven to 350°F with a rack in the middle. Butter an 8- or 9-inch round cake pan generously.

  2. Whisk the mochiko, baking powder, salt and sifted matcha in a large bowl. In a second bowl, whisk the eggs and melted butter vigorously for about 30 seconds, until pale and combined.

  3. Whisk the condensed milk, vanilla and batter cream into the egg mixture until smooth. Add to the dry ingredients and whisk thoroughly into a thick, smooth batter. Scrape into the pan and level the surface.

  4. Bake for 35–45 minutes, until the cake pulls slightly from the sides, the edges are golden and a tester in the center comes out clean. The smaller pan may take longer. Cool in the pan on a rack for 5 minutes, then turn out and cool completely.

  5. Put the chopped chocolate in a heatproof bowl. Bring the ganache cream just to a boil and pour it over the chocolate. Leave for about 15 seconds, then stir until smooth.

  6. Pour the ganache over the cooled cake and spread it toward the edges with a spoon or small spatula. Chill for about 30 minutes, until the ganache sets. Sift a little extra matcha over the top before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Matcha Butter Mochi Cake with Chocolate Ganache

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A chewy matcha sweet-rice cake with condensed milk and a bittersweet chocolate ganache.
Print Recipe
Servings: 1 cake
Course: Dessert
Cuisine: Asian American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • 6 tbsp unsalted butter melted and slightly cooled, plus soft butter for the pan
  •  
    227 g mochiko sweet rice flour
  • Baking powder in a white prep bowl with a measuring spoon1 tsp baking powder
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  •  
    2 tbsp matcha sifted, plus more to finish
  • 2 large eggs
  •  
    1 14-ounce can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup heavy cream for the batter
Ganache
  •  
    4 oz bittersweet chocolate chopped
  • ⅓ cup heavy cream for the ganache

Equipment

Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Fine Mesh Strainer
Mixing Bowls (Set)
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the middle. Butter an 8- or 9-inch round cake pan generously.
  2. Whisk the mochiko, baking powder, salt and sifted matcha in a large bowl. In a second bowl, whisk the eggs and melted butter vigorously for about 30 seconds, until pale and combined.
  3. Whisk the condensed milk, vanilla and batter cream into the egg mixture until smooth. Add to the dry ingredients and whisk thoroughly into a thick, smooth batter. Scrape into the pan and level the surface.
  4. Bake for 35–45 minutes, until the cake pulls slightly from the sides, the edges are golden and a tester in the center comes out clean. The smaller pan may take longer. Cool in the pan on a rack for 5 minutes, then turn out and cool completely.
  5. Put the chopped chocolate in a heatproof bowl. Bring the ganache cream just to a boil and pour it over the chocolate. Leave for about 15 seconds, then stir until smooth.
  6. Pour the ganache over the cooled cake and spread it toward the edges with a spoon or small spatula. Chill for about 30 minutes, until the ganache sets. Sift a little extra matcha over the top before serving.

Notes

Use mochiko sweet rice flour rather than ordinary rice flour.
The base batch makes one 8- or 9-inch cake. Changing the batch calls for a suitable pan and a fresh doneness check.
Sift the matcha before adding it to the dry ingredients to avoid concentrated pockets of powder.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why is the cake chewy?

Mochiko sweet rice flour gives the cake its characteristic texture. Ordinary rice flour is not the same ingredient.

Can I put the ganache on a warm cake?

Cool the cake completely first so the chocolate topping can sit on the surface and set evenly.

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Preserved Lemon and Olive Oil Loaf

Dessert

Preserved Lemon and Olive Oil Loaf

Preserved lemon brings a savory citrus edge to this glazed loaf. Olive oil and sour cream form the batter, while fresh zest and juice keep the lemon flavor at the center.

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1 loaf
Cuisine
Mediterranean-inspired

Bring it to the table

Blend the preserved lemon into a paste

Remove the seeds, then finely purée the whole preserved lemon. Mixing it into a paste spreads its flavor through the batter rather than leaving large pieces in the finished loaf.

At the table

Let the loaf cool completely before glazing. Finish with a little flaky salt and allow the glaze to set before slicing.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup olive oil — plus more for the parchment
  • 1 preserved lemon — about 55 g for the base loaf
  • 188 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground turmeric
  • 3 large eggs
  • 225 g granulated sugar
  • 1/2 cup sour cream
  • 1 tbsp lemon zest — finely grated
  • 3 tbsp lemon juice
  • 83 g powdered sugar
  • 1 tbsp whole milk
  • flaky sea salt — to finish

A few useful notes.

The base batch makes one loaf in an 8 1/2-by-4 1/2-inch pan. Changing the servings means changing the number or size of pans; baking time does not scale directly.

The preserved lemon is used without its seeds. Its saltiness varies, so keep the finishing salt light.

The cooking plan

How to make Preserved Lemon and Olive Oil Loaf.

  1. Heat the oven to 350°F with a rack in the middle. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving an overhang along the long sides, and brush the parchment with a little oil.

  2. Quarter the preserved lemon and remove its seeds. Process to a paste in a small food processor, or chop finely and crush with a knife or mortar and pestle.

  3. Whisk the flour, baking powder and turmeric in a bowl. In a separate bowl, beat the eggs, granulated sugar and measured oil on medium speed for about 1 minute, until smooth.

  4. Mix in the sour cream, then the preserved-lemon paste, fresh zest and lemon juice. Add the dry ingredients on low speed and mix just until combined, about 15 seconds. Scrape into the pan and smooth the top.

  5. Bake for 50–60 minutes, until golden and a tester inserted into the center comes out clean. Cool in the pan on a rack for 15 minutes, then loosen the edges and lift out using the parchment. Remove the paper and cool completely.

  6. Whisk the powdered sugar and milk until smooth. Spoon over the cooled loaf, letting a little run down the sides. Sprinkle lightly with flaky salt and leave about 30 minutes for the glaze to set before slicing.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Preserved Lemon and Olive Oil Loaf

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An olive oil and sour cream loaf with preserved lemon, fresh lemon zest and a simple sugar glaze.
Print Recipe
Servings: 1 loaf
Course: Dessert
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Loaf
  • ½ cup olive oil plus more for the parchment
  •  
    1 preserved lemon about 55 g for the base loaf
  • 188 g all-purpose flour
  • Baking powder in a white prep bowl with a measuring spoon2 tsp baking powder
  • Golden yellow ground turmeric in a small white prep bowl½ tsp ground turmeric
  • 3 large eggs
  • 225 g granulated sugar
  • ½ cup sour cream
  • Finely grated yellow lemon zest beside a partly zested lemon1 tbsp lemon zest finely grated
  • 3 tbsp lemon juice
Glaze
  • Fine white powdered confectioners sugar in a prep bowl83 g powdered sugar
  • 1 tbsp whole milk
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to finish

Equipment

Loaf pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Wire rack
Parchment paper
Pastry brush
Food processor
Mortar and pestle or spice grinder
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the middle. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving an overhang along the long sides, and brush the parchment with a little oil.
  2. Quarter the preserved lemon and remove its seeds. Process to a paste in a small food processor, or chop finely and crush with a knife or mortar and pestle.
  3. Whisk the flour, baking powder and turmeric in a bowl. In a separate bowl, beat the eggs, granulated sugar and measured oil on medium speed for about 1 minute, until smooth.
  4. Mix in the sour cream, then the preserved-lemon paste, fresh zest and lemon juice. Add the dry ingredients on low speed and mix just until combined, about 15 seconds. Scrape into the pan and smooth the top.
  5. Bake for 50–60 minutes, until golden and a tester inserted into the center comes out clean. Cool in the pan on a rack for 15 minutes, then loosen the edges and lift out using the parchment. Remove the paper and cool completely.
  6. Whisk the powdered sugar and milk until smooth. Spoon over the cooled loaf, letting a little run down the sides. Sprinkle lightly with flaky salt and leave about 30 minutes for the glaze to set before slicing.

Notes

The base batch makes one loaf in an 8 1/2-by-4 1/2-inch pan. Changing the servings means changing the number or size of pans; baking time does not scale directly.
The preserved lemon is used without its seeds. Its saltiness varies, so keep the finishing salt light.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do I use only the preserved-lemon peel?

This version uses the seeded preserved lemon blended into a paste. Remove its seeds before blending.

When should I add the glaze?

Wait until the loaf has cooled completely, then spoon over the sugar-and-milk glaze and let it set.

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Mango, Coconut and Lime Barfi

Dessert

Mango, Coconut and Lime Barfi

Mango and lime brighten these coconut sweets. Stir the ingredients together, press the mixture firmly into a lined pan and let the freezer do the setting before cutting it into small pieces.

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Yield
22 pieces
Cuisine
Indian-inspired

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Press firmly for neat pieces

Make sure the coconut is evenly coated in the mango mixture, then pack it into every corner of the pan. A flat, compact layer is easier to lift and cut once chilled.

At the table

Lift the chilled slab from the pan and cut into small triangles, squares or diamonds. Keep the pieces chilled until serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup sweetened condensed milk
  • 6 tbsp canned or thawed frozen mango purée
  • 1/2 tsp lime zest — finely grated, plus more to finish
  • 3 tbsp lime juice
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 320 g unsweetened shredded coconut — plus more to finish

A few useful notes.

Use unsweetened shredded coconut and sweetened condensed milk; they perform different jobs in the mixture.

The base coconut weight of 320 g is about 4 cups. Weighing makes it easier to scale consistently.

Yield depends on how you cut the slab. The base batch makes about 22 small pieces.

The cooking plan

How to make Mango, Coconut and Lime Barfi.

  1. Line an 8-inch square pan with parchment, leaving enough overhang on two sides to lift the finished slab.

  2. Whisk or stir the condensed milk, mango purée, measured lime zest, lime juice and salt in a large bowl until evenly combined.

  3. Add the coconut and mix thoroughly so no dry patches remain. Scrape into the lined pan, spread into the corners and press firmly into an even layer.

  4. Scatter a little extra coconut and lime zest over the top. Freeze for about 45 minutes, until firm enough to cut.

  5. Lift out using the parchment and cut with a large knife into about 22 small pieces, or portions of your preferred shape. Keep covered and refrigerated until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Mango, Coconut and Lime Barfi

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No-bake coconut sweets with mango purée, condensed milk and lime, pressed into a pan and chilled to slice.
Print Recipe
Servings: 22 pieces
Course: Dessert
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Barfi
  •  
    ½ cup sweetened condensed milk
  •  
    6 tbsp canned or thawed frozen mango purée
  •  
    ½ tsp lime zest finely grated, plus more to finish
  • 3 tbsp lime juice
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  •  
    320 g unsweetened shredded coconut plus more to finish

Equipment

Square baking pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Line an 8-inch square pan with parchment, leaving enough overhang on two sides to lift the finished slab.
  2. Whisk or stir the condensed milk, mango purée, measured lime zest, lime juice and salt in a large bowl until evenly combined.
  3. Add the coconut and mix thoroughly so no dry patches remain. Scrape into the lined pan, spread into the corners and press firmly into an even layer.
  4. Scatter a little extra coconut and lime zest over the top. Freeze for about 45 minutes, until firm enough to cut.
  5. Lift out using the parchment and cut with a large knife into about 22 small pieces, or portions of your preferred shape. Keep covered and refrigerated until serving.

Notes

Use unsweetened shredded coconut and sweetened condensed milk; they perform different jobs in the mixture.
The base coconut weight of 320 g is about 4 cups. Weighing makes it easier to scale consistently.
Yield depends on how you cut the slab. The base batch makes about 22 small pieces.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Does the barfi need baking?

No. Mix, press and chill it until it is firm enough to slice.

Why use canned or thawed frozen mango purée?

It gives a smooth fruit mixture without having to judge the ripeness and texture of fresh mango.

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Sichuan-Style Mala Beef Broth

Soup

Sichuan-Style Mala Beef Broth

Toasted Sichuan peppercorns and dried chiles give this beef broth its bold character. Blanch the bones first, fry the chili bean paste with the aromatics, then let the pot simmer gently for four hours.

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Yield
2.5 quarts
Cuisine
Chinese (Sichuan-inspired)

Bring it to the table

Build the broth in stages

Discarding the first blanching water clears away much of the surface foam. Toasting the spices and frying the bean paste separately develop their aromas before the long simmer.

At the table

Strain the broth and season to taste. Serve as a soup base, adding any tender meat picked from the bones if desired.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 lb mixed beef soup bones — cut into 2–3-inch sections; neck, marrow and/or oxtail
  • 4 star anise pods
  • 2 tbsp Sichuan peppercorns
  • 15 dried chao tian jiao or árbol chiles — plus more to serve, if desired
  • 2 tbsp vegetable oil
  • 4 tbsp Pixian chili bean paste
  • 2 large onions — cut into 2-inch pieces
  • 3 large shallots — quartered
  • 1 bunch scallions — cut into 3-inch lengths
  • 1 head garlic — cloves separated and peeled
  • 1 3-inch piece fresh ginger — scrubbed and cut into 1-inch pieces
  • 1/2 cup Shaoxing wine, michiu or dry sake
  • 1 oz white rock sugar — or use the granulated-sugar alternative in Notes
  • 6 tbsp soy sauce
  • 13 cups cold water — plus more for blanching the bones
  • 1 1/2 tsp Diamond Crystal kosher salt — or use two thirds as much Morton kosher salt, plus more to taste

A few useful notes.

The base batch yields about 2 1/2 quarts; evaporation will affect the final volume.

Instead of each ounce of rock sugar, use 2 tablespoons granulated sugar. Scale the alternative if changing the batch.

Cool broth promptly in shallow containers and refrigerate within 2 hours. Do not leave the whole stockpot out to cool overnight.

The cooking plan

How to make Sichuan-Style Mala Beef Broth.

  1. Cover the bones with cold water in a large heavy pot. Bring to a boil, lower the heat and cook for 20 minutes. Drain, discard the blanching liquid, and rinse the bones. Rinse and wipe out the pot.

  2. Toast the star anise, Sichuan peppercorns and dried chiles in a dry skillet over medium heat for about 2 minutes, tossing often, until fragrant. Transfer to a plate to cool.

  3. Heat the oil in the cleaned pot over high heat. Stir the chili bean paste continuously for about 2 minutes, until fragrant and slightly darkened, adjusting the heat to prevent scorching. Add the onions, shallots, scallions, garlic and ginger and cook, stirring, for about 5 minutes, until the onions soften.

  4. Pour in the wine and stir for about 30 seconds, scraping the bottom of the pot. Return the bones, then add the toasted spices, sugar and soy sauce. Pour in the measured cold water and bring to a boil.

  5. Lower the heat, cover and cook for 4 hours, adjusting the heat to maintain a gentle boil. Carefully strain or scoop out the solids through a fine sieve. Pick any tender meat from the bones if you want to serve it; discard the bones and remaining solids.

  6. Stir in the measured salt, taste and add more only if needed. Serve the broth with the reserved meat and extra dried chiles if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Sichuan-Style Mala Beef Broth

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A slow-simmered beef broth with Sichuan peppercorns, dried chiles, chili bean paste and aromatics.
Print Recipe
Servings: 2.5 quarts
Course: Soup
Cuisine: Chinese (Sichuan-inspired)
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Broth
  •  
    3 lb mixed beef soup bones cut into 2–3-inch sections; neck, marrow and/or oxtail
Spices
  •  
    4 star anise pods
  •  
    2 tbsp Sichuan peppercorns
  •  
    15 dried chao tian jiao or árbol chiles plus more to serve, if desired
Aromatics
  • 2 tbsp vegetable oil
  •  
    4 tbsp Pixian chili bean paste
  • 2 large onions cut into 2-inch pieces
  • Whole, halved and chopped pink shallots3 large Shallot quartered
  • 1 bunch scallions cut into 3-inch lengths
  • 1 head garlic cloves separated and peeled
  • Fresh ginger roots with a cut piece showing the yellow interior1 3-inch piece fresh ginger scrubbed and cut into 1-inch pieces
Broth
  •  
    ½ cup Shaoxing wine, michiu or dry sake
  •  
    1 oz white rock sugar or use the granulated-sugar alternative in Notes
  • 6 tbsp soy sauce
  • 13 cups cold water plus more for blanching the bones
To finish
  • Light irregular kosher salt flakes in a small white bowl1 ½ tsp Diamond Crystal kosher salt or use two thirds as much Morton kosher salt, plus more to taste

Equipment

Large stockpot
Large skillet
Knife and cutting board
Fine Mesh Strainer
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cover the bones with cold water in a large heavy pot. Bring to a boil, lower the heat and cook for 20 minutes. Drain, discard the blanching liquid, and rinse the bones. Rinse and wipe out the pot.
  2. Toast the star anise, Sichuan peppercorns and dried chiles in a dry skillet over medium heat for about 2 minutes, tossing often, until fragrant. Transfer to a plate to cool.
  3. Heat the oil in the cleaned pot over high heat. Stir the chili bean paste continuously for about 2 minutes, until fragrant and slightly darkened, adjusting the heat to prevent scorching. Add the onions, shallots, scallions, garlic and ginger and cook, stirring, for about 5 minutes, until the onions soften.
  4. Pour in the wine and stir for about 30 seconds, scraping the bottom of the pot. Return the bones, then add the toasted spices, sugar and soy sauce. Pour in the measured cold water and bring to a boil.
  5. Lower the heat, cover and cook for 4 hours, adjusting the heat to maintain a gentle boil. Carefully strain or scoop out the solids through a fine sieve. Pick any tender meat from the bones if you want to serve it; discard the bones and remaining solids.
  6. Stir in the measured salt, taste and add more only if needed. Serve the broth with the reserved meat and extra dried chiles if desired.

Notes

The base batch yields about 2 1/2 quarts; evaporation will affect the final volume.
Instead of each ounce of rock sugar, use 2 tablespoons granulated sugar. Scale the alternative if changing the batch.
Cool broth promptly in shallow containers and refrigerate within 2 hours. Do not leave the whole stockpot out to cool overnight.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why blanch the bones first?

The first boiling step loosens surface foam and impurities. Discard that liquid and start the seasoned broth in a cleaned pot.

Can I use granulated sugar instead of rock sugar?

Yes. Use 2 tablespoons granulated sugar for each ounce of rock sugar in the recipe. Scale that alternative with the rest of the batch.

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Mushroom Piccata with Lemon and Olives

Dinner · Side Dish

Mushroom Piccata with Lemon and Olives

Piccata-style mushrooms bring browned edges to a bright pan sauce. Thin lemon slices cook with wine, olives and capers before butter and a final squeeze of lemon pull everything together.

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Yield
4 servings
Cuisine
Italian-American-inspired

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A light dusting before searing

A small amount of flour or cornstarch coats the mushrooms before they meet the hot skillet. Brown them first, then set them aside while you make the sauce in the same pan.

At the table

Toss the mushrooms through the sauce just before serving and scatter parsley over the top. Bread, pasta or rice can be served alongside.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lemon
  • 3 tbsp olive oil — for the mushrooms
  • 12 oz mixed mushrooms — trimmed and cut or torn into large pieces
  • 1 tsp all-purpose flour or cornstarch
  • kosher salt — to taste
  • 1 tbsp olive oil — for the sauce
  • 1 large shallot — or a small red onion, finely chopped
  • 3 cloves garlic — thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup Castelvetrano or other olives — crushed and pitted
  • 1 tbsp capers — drained
  • 2 tbsp unsalted butter — cut into pieces
  • black pepper — freshly ground, to taste
  • parsley leaves and tender stems — to finish

A few useful notes.

Cut the lemon rounds thinly and remove their seeds before they go into the skillet.

Olives and capers already bring salt. Taste the sauce before adding more.

The cooking plan

How to make Mushroom Piccata with Lemon and Olives.

  1. Cut 6–8 very thin rounds from the lemon and remove the seeds. Keep the remaining lemon piece for juice.

  2. Heat the mushroom oil in a large skillet over medium-high heat. Toss the mushrooms with the flour or cornstarch, then add them to the pan. Cook for 6–8 minutes, tossing occasionally, until crisp and browned. Season with salt and move to a plate.

  3. Reduce the heat to medium and add the sauce oil. Cook the chopped shallot for 2–3 minutes, stirring often, until soft. Add the garlic and stir for about 4 minutes more, until softened and lightly golden at the edges.

  4. Add the wine, olives, capers and lemon slices. Swirl the pan for about 2 minutes, until most of the wine has evaporated. Add the butter and swirl until it blends into the sauce. Squeeze in about 1 tablespoon lemon juice from the reserved piece, then taste and season with salt and pepper.

  5. Return the mushrooms and toss until coated and hot. If the sauce is too tight, loosen it with a small splash of water. Add parsley just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Mushroom Piccata with Lemon and Olives

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Browned mushrooms in a lemon, white wine and butter sauce with olives, capers and parsley.
Print Recipe
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Italian-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Piccata
  • 1 lemon
  • 3 tbsp olive oil for the mushrooms
  •  
    12 oz mixed mushrooms trimmed and cut or torn into large pieces
  •  
    1 tsp all-purpose flour or cornstarch
  • kosher salt to taste
Sauce
  • 1 tbsp olive oil for the sauce
  • Whole, halved and chopped pink shallots1 large shallot or a small red onion, finely chopped
  • 3 cloves garlic thinly sliced
  • ½ cup dry white wine
  •  
    ½ cup Castelvetrano or other olives crushed and pitted
  •  
    1 tbsp capers drained
  • 2 tbsp unsalted butter cut into pieces
  • black pepper freshly ground, to taste
To finish
  •  
    parsley leaves and tender stems to finish

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cut 6–8 very thin rounds from the lemon and remove the seeds. Keep the remaining lemon piece for juice.
  2. Heat the mushroom oil in a large skillet over medium-high heat. Toss the mushrooms with the flour or cornstarch, then add them to the pan. Cook for 6–8 minutes, tossing occasionally, until crisp and browned. Season with salt and move to a plate.
  3. Reduce the heat to medium and add the sauce oil. Cook the chopped shallot for 2–3 minutes, stirring often, until soft. Add the garlic and stir for about 4 minutes more, until softened and lightly golden at the edges.
  4. Add the wine, olives, capers and lemon slices. Swirl the pan for about 2 minutes, until most of the wine has evaporated. Add the butter and swirl until it blends into the sauce. Squeeze in about 1 tablespoon lemon juice from the reserved piece, then taste and season with salt and pepper.
  5. Return the mushrooms and toss until coated and hot. If the sauce is too tight, loosen it with a small splash of water. Add parsley just before serving.

Notes

Cut the lemon rounds thinly and remove their seeds before they go into the skillet.
Olives and capers already bring salt. Taste the sauce before adding more.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why cook the mushrooms before the sauce?

They need direct contact with the hot skillet to brown. Removing them lets the shallot and garlic soften without steaming the mushrooms.

What if the sauce is too thick?

Add a small splash of water while tossing the mushrooms through it, just enough to loosen the coating.

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Cucumber and Ginger Agua Fresca

Drinks

Cucumber and Ginger Agua Fresca

Cucumber blends with ice and a ginger-spice syrup for this chilled drink. The syrup steeps with habanero, star anise and cloves, then gets strained before it meets the cucumber and lemon.

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Servings
4
Cuisine
Mexican-inspired

Bring it to the table

Strain the syrup, then the drink

The first straining removes the ginger, chile and whole spices. A second straining after blending catches cucumber pulp for a smoother drink. Habanero heat varies, so taste the syrup before adding it all.

At the table

Pour into ice-filled glasses and garnish with cucumber ribbons or thin slices. Stir the pitcher before pouring more servings.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 small English cucumber — about 8 oz for the base batch, plus ribbons or slices for garnish
  • 1/3 cup sugar
  • 1 3-inch piece fresh ginger — scrubbed and sliced
  • 1 habanero chile — halved; heat varies
  • 10 star anise pods
  • 1 tsp whole cloves
  • 1 cup water
  • 3 tbsp lemon juice
  • 2 cups ice — plus more for serving

A few useful notes.

The base batch makes about 4–6 servings; the serving control starts at 4.

Habaneros vary in heat. Straining removes the chile pieces but does not guarantee a mild drink.

Let the syrup cool before blending it with the ice and cucumber.

The cooking plan

How to make Cucumber and Ginger Agua Fresca.

  1. Peel the cucumber and reserve its peel. Cut the flesh into roughly 1-inch pieces and put them in a blender.

  2. Combine the sugar, ginger, halved habanero, star anise, cloves, reserved peel and water in a small saucepan. Warm over medium heat, stirring now and then, until the sugar dissolves. Remove from the heat, cover and steep for 10 minutes.

  3. Strain the syrup through a fine sieve and discard the solids. Let it cool before adding it to the blender. Taste a little of the syrup to judge the chile heat; begin with less syrup if needed and reserve the rest.

  4. Add the lemon juice and measured ice to the blender with the cucumber and syrup. Blend until smooth. Taste and add any reserved syrup as desired, then strain through a fine sieve into a pitcher.

  5. Pour into glasses filled with ice and garnish with cucumber ribbons or slices. Stir the pitcher before serving additional glasses.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Cucumber and Ginger Agua Fresca

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A chilled cucumber drink with ginger, lemon and a strained habanero-spice syrup.
Print Recipe
Servings: 4 servings
Course: Drinks
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Drink
  •  
    1 small English Cucumbers about 8 oz for the base batch, plus ribbons or slices for garnish
Syrup
  • ⅓ cup sugar
  • Fresh ginger roots with a cut piece showing the yellow interior1 3-inch piece fresh ginger scrubbed and sliced
  •  
    1 habanero chile halved; heat varies
  •  
    10 star anise pods
  •  
    1 tsp whole cloves
  • 1 cup water
Drink
  • 3 tbsp lemon juice
  •  
    2 cups ice plus more for serving

Equipment

Saucepan
Small Saucepan
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Peel the cucumber and reserve its peel. Cut the flesh into roughly 1-inch pieces and put them in a blender.
  2. Combine the sugar, ginger, halved habanero, star anise, cloves, reserved peel and water in a small saucepan. Warm over medium heat, stirring now and then, until the sugar dissolves. Remove from the heat, cover and steep for 10 minutes.
  3. Strain the syrup through a fine sieve and discard the solids. Let it cool before adding it to the blender. Taste a little of the syrup to judge the chile heat; begin with less syrup if needed and reserve the rest.
  4. Add the lemon juice and measured ice to the blender with the cucumber and syrup. Blend until smooth. Taste and add any reserved syrup as desired, then strain through a fine sieve into a pitcher.
  5. Pour into glasses filled with ice and garnish with cucumber ribbons or slices. Stir the pitcher before serving additional glasses.

Notes

The base batch makes about 4–6 servings; the serving control starts at 4.
Habaneros vary in heat. Straining removes the chile pieces but does not guarantee a mild drink.
Let the syrup cool before blending it with the ice and cucumber.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why strain twice?

First remove the whole spices, chile, ginger and cucumber peel from the syrup. After blending, strain again to remove cucumber pulp.

Will this drink be spicy?

It can be. Habanero heat varies, so taste the cooled syrup and add it gradually rather than assuming every chile will give the same result.

Keep the good food going

Similar Recipes

Find another recipe to bring to the table.