Portobello Piccata | Portobello Mushroom Piccata

Many of you know I’m vegan to support my husband, Stephen. He has arthritis and doesn’t want to take drugs that may help but could harm his body. We went on a 3-week wellness retreat for alternatives. After two weeks of eating vegan, his wedding band slipped off because of reduced inflammation. We committed to a vegan diet for a year, which began our food odyssey. It’s been a challenge, but I’ve enjoyed making my favorite dishes vegan. This is my creation whenever I crave Chicken Piccata, a dish I usually make once a week. Pair this amazingly delicious meatless wonder with a chilled glass of Centanni Falerio, a beautiful blend of Passerina, Pecorino, and Trebbiano grapes from Le Marche.

Receipt Date: June 10, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 Portobello Mushrooms, cleaned and dried

1 Shallots, finely chopped

1 Garlic Clove, minced

4 tablespoons EVOO

1 tablespoon Vegan Butter, I use Miyokos European Cultured Butter

2 cups All-Purpose Flour, or Almond Flour

1 cup White Wine

4 tablespoons Seasoned Salt, I like Borsari

2 tablespoons Paprika

1 tablespoon, Garlic Salt, I like Jacobsen's

1/2 teaspoon Black Pepper

4 tablespoons Capers

1/2 Lemon, juiced

Directions

Combine all the dry ingredients in a large shallow dish, and stir to mix thoroughly.

Dredge each Portobellos on both sides, shaking to remove any excess flour. You may need to rub water all over the mushroom if the flour does not stick.

In the meantime, heat a large saucepan with the EVOO over medium-high heat.

Once the oil is very hot, saute the shallots and garlic for 1 minute, add the Portobellos, and cook until browned on both sides, about 5 minutes per side.

Transfer the mushrooms to a plate.

Deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.

Simmer until the wine has reduced by half.

Add the lemon juice and the butter, stirring to combine.

Return the Portobellos to the pan, turn them over once or twice in the sauce, and cook for about 1 minute.

Toss in the capers and cook for another 2 minutes.

Serve immediately.