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Portobello Piccata with Garlic Mashed Potatoes
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
- 4 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Start by preparing the garlic mashed potatoes. Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
- In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour the garlic butter and heavy cream over the cooked potatoes. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm while preparing the portobello piccata.
- Clean the portobello mushrooms and slice them into 1/2-inch thick pieces. In a shallow dish, combine the flour, salt, and pepper. Dredge the mushroom slices in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the floured mushroom slices and cook for 3-4 minutes on each side until golden brown. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute. Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 2-3 minutes until slightly reduced.
- Return the cooked mushrooms to the skillet and add the capers. Cook for an additional 2-3 minutes, allowing the mushrooms to absorb the flavors of the sauce. Stir in the chopped parsley and remove from heat.
- Serve the portobello piccata alongside the garlic mashed potatoes. Enjoy!
The Portobello Piccata is a classic Italian dish that has been given a vegetarian twist with the use of meaty portobello mushrooms. This savory dish features tender portobello mushrooms sautéed to perfection and then topped with a tangy and flavorful piccata sauce made with capers, lemon juice, and white wine. The dish is often served with a side of creamy garlic mashed potatoes, adding a comforting and indulgent element to the meal. The best version of this dish can be found in upscale Italian restaurants, where skilled chefs elevate the flavors and presentation of the dish. The key to getting this dish right lies in the balance of flavors in the piccata sauce and the creaminess of the garlic mashed potatoes. For a twist on the traditional recipe, some chefs may also incorporate other types of mushrooms or add a sprinkle of fresh herbs for an extra burst of flavor.
50 min
4
450 calories
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