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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
1 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 images are illustrative. Exact products may vary.
Instructions
- Cut 6–8 very thin rounds from the lemon and remove the seeds. Keep the remaining lemon piece for juice.
- 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.
- 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.
- 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.
- 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.
