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Portobello Piccata with Lemon-Caper Sauce
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms, stems removed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- In a shallow dish, combine 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Dredge the portobello mushrooms in the seasoned flour, shaking off any excess.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
- Add the mushrooms to the skillet and cook for 3-4 minutes on each side, or until golden brown and tender. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant.
- Pour in 1 cup of vegetable broth and 1/4 cup of fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
- Stir in 1/4 cup of capers and simmer the sauce for 2-3 minutes, until slightly reduced.
- Remove the skillet from the heat and swirl in 2 tablespoons of unsalted butter until melted and the sauce is smooth.
- Return the cooked portobello mushrooms to the skillet, turning to coat them in the lemon-caper sauce.
- Sprinkle with 2 tablespoons of chopped fresh parsley and serve hot, spooning the sauce over the mushrooms.
The Portobello Piccata with a zesty lemon-caper sauce is a delightful twist on the classic Italian dish. This vegetarian version features meaty portobello mushrooms, which are sautéed to perfection and then smothered in a tangy sauce made with fresh lemon juice and briny capers. This dish has its roots in Italian cuisine, where piccata dishes are traditionally made with veal or chicken. However, chefs in the United States have embraced the meatless version, adding their own creative flair to the recipe. Today, you can find this delectable dish on the menus of many upscale vegetarian and Italian restaurants, especially in regions known for their vibrant culinary scenes, such as New York City, San Francisco, and Portland. The key to a perfect Portobello Piccata lies in achieving the ideal balance of flavors - the earthy richness of the mushrooms, the bright acidity of the lemon, and the salty pop of the capers. When prepared with care and attention to detail, this dish is a true showstopper that will leave you craving more.
30 min
4
250 calories
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