Mushroom Piccata

By Kay Chun

Updated Oct. 12, 2023

Mushroom Piccata
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(1,225)
Comments
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A brilliant combination of fat (butter), acidity (lemon) and salt (capers), tangy piccata sauce makes an excellent dressing for meaty, earthy mushrooms. Piccata refers to the Italian American dish of thinly sliced meat (typically veal or chicken) that’s dredged in flour, browned and served in a sauce of lemon, butter and capers. Though this dish would be delicious with just one type of mushroom, selecting a mix provides a broader range of textures and flavors. Grill them for smoky notes, or simply roast them in the oven for ease on a weeknight. The bright, piquant piccata pan sauce comes together quickly while the mushrooms cook. Leftovers turn into a fantastic salad the next day; simply chop the mushrooms and toss with leafy greens and more olive oil.

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Ingredients

Yield:4 servings
  • Neutral oil (if grilling), for greasing grates
  • 2pounds mixed mushrooms, such as cremini or white button (halved), shiitake caps (halved), portobello caps (quartered) or maitake mushrooms (torn into large clusters)
  • 6tablespoons extra-virgin olive oil
  • Kosher salt (such as Diamond Crystal) and pepper
  • ¼cup minced shallot
  • 1teaspoon minced garlic
  • 4tablespoons unsalted butter, diced
  • 2tablespoons lemon juice
  • 2tablespoons capers
  • 1tablespoon caper brine
  • 2tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

380 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 681 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees or, if grilling, heat a grill to medium and lightly oil the grates with neutral oil.

  2. Step 2

    On each of 2 large rimmed sheet pans, combine half of the mushrooms and 2 tablespoons of the olive oil; season with salt and pepper. Toss to coat then spread in an even layer.

  3. Step 3

    Roast the mushrooms for 10 minutes, then flip them and continue roasting until tender and deep golden all over, 5 minutes longer. Transfer the mushrooms to a serving platter. If grilling, grill the mushrooms, turning occasionally, until tender and golden, 8 to 10 minutes. Transfer the mushrooms to a serving platter as they finish cooking.

  4. Step 4

    Meanwhile, in a small nonstick skillet over medium, heat the remaining 2 tablespoons of olive oil. Add shallot and cook, stirring occasionally, until lightly golden, 2 to 3 minutes. Add the garlic and stir until fragrant, 30 seconds. Add butter and stir until melted, then stir in lemon juice, capers, caper brine and parsley; season with salt and pepper.

  5. Step 5

    Spoon the piccata sauce all over the mushrooms and serve warm or at room temperature.

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Ratings

4 out of 5
1,225 user ratings
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Comments

Martha

A wonderful concoction to serve over polenta or a risotto Milanese.

lisa

I made it with 3 T oil total and half the butter. I increased the shallots and parsley and it was terrific.

Myrra

My whole family liked this! (That is quite the miracle, by the way!) We had toast with a thin layer of plain chevre and topped it with the mushroom piccata. Delicious!!!

cksheehy

Oven temp is too high for roasting the mushrooms, especially oyster/maitake. I would deglaze the sautéed shallots/garlic with some white wine and cook the alcohol down. Would also add some veg stock/broth with the butter to bulk the sauce up a bit.

Laura

Really good, followed the instructions, except I didn’t have enough capers and caper brine, and also reduced the butter to 1 Tbsp, served this over pasta

evmcg

I made this and served over polenta. It was delicious. I did dry roast the mushrooms, per Bhagirathi below, which I strongly recommend.

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