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Extra Lemon Portobello Piccata
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
- 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
- Clean the portobello mushrooms and remove the stems. Slice the mushrooms into 1/2 inch thick pieces.
- In a shallow dish, combine 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge the mushroom slices in the flour mixture, shaking off any excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushroom slices and cook for 3-4 minutes on each side, or until golden brown. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Cook for 1 minute, stirring constantly.
- Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 5 minutes, or until slightly reduced.
- Stir in the capers and unsalted butter, allowing the butter to melt and the sauce to thicken slightly.
- Return the cooked mushrooms to the skillet, tossing to coat them in the lemon sauce. Cook for an additional 2-3 minutes to heat the mushrooms through.
- Sprinkle with chopped fresh parsley before serving.
- Serve the Extra Lemon Portobello Piccata hot, with your choice of side dishes. Enjoy!
Portobello Piccata is a classic Italian dish that has been enjoyed for centuries. The dish originated in the coastal regions of Italy, where fresh seafood and citrus flavors are abundant. The addition of extra lemon sauce to the traditional Piccata recipe adds a zesty and refreshing twist to the dish, making it a favorite among those who love tangy flavors. The best version of this dish can be found in authentic Italian restaurants that prioritize using fresh, high-quality ingredients. The key to making a delicious Portobello Piccata with extra lemon sauce lies in the balance of flavors - the earthy richness of the portobello mushrooms, the tangy brightness of the lemon sauce, and the savory depth of the capers and white wine. Chefs who specialize in Italian cuisine often put their own unique spin on the dish, using their expertise to create a memorable dining experience for their patrons. The dish is typically made by sautéing sliced portobello mushrooms in a flavorful lemon and caper sauce, creating a dish that is both hearty and light. For those looking to recreate this dish at home, it's important to use fresh, high-quality ingredients and to pay close attention to the balance of flavors. The key to a successful Portobello Piccata with extra lemon sauce is to ensure that the lemon sauce is not too overpowering, but rather complements the earthy flavor of the mushrooms. Overall, the Portobello Piccata with extra lemon sauce is a delightful and refreshing twist on a classic Italian dish, perfect for those who love the bright, zesty flavors of lemon.
35 min
4
320 calories
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