Portabella Piccata

Piccata Plated2
Last week my online newspaper skimming led me to a recipe I couldn’t get out of my mind, even though it wasn’t vegetarian. This happens frequently–a dish makes my mouth water while my brain goes into conversion mode, mulling over ways to make it meatless. Such was the case with this recipe from the fabulous Sarah and Tony Nasello of Sarello’s Restaurant in Moorhead, MN.

At first I was thinking of using mock duck in place of the pork. Then I thought maybe tofu, but ultimately settled on the meaty portabella. I made the right choice. Both Pete and I declared this absolutely delicious and definitely blog-worthy. Because we were starving, I served it over whole-wheat spaghetti, but for a lighter dish, you could top cooked greens such as kale with this tasty concoction. And I bet it would be great over baked or mashed potatoes too. Enjoy!

Portabella Piccata

4 portabella mushrooms, stems removed and gills scraped off with a spoon
Half to ¾ cup unbleached all-purpose flour (or your favorite gluten-free flour), seasoned with salt and pepper
3 tablespoons extra virgin olive oil, divided
4 tablespoons butter or non-hydrogenated margarine (like Earth Balance), divided
1/4 cup minced shallot
1 clove garlic, minced
1 cup vegetable stock
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
1/2 teaspoon sugar
2 tablespoons capers, drained
Salt and freshly ground black pepper, to taste
Chopped flat-leaf parsley

If your mushrooms are thick, slice them horizontally to create thinner mushroom slices. Place seasoned flour in a large zip-lock bag. Sprinkle half of the mushrooms with a little bit of water and put them in the zip-lock bag, seal, and shake until mushrooms are coated with flour.

Heat one tablespoon oil and one tablespoon butter or margarine in a cast iron or sauté pan over medium-high heat. When hot, add dredged mushrooms. Cook three minutes, then turn with tongs and cook three more minutes. Remove to a plate and repeat process with remaining mushrooms.

After the second batch of mushrooms is out of the pan, reduce heat to medium and add another tablespoon of olive oil and of butter. When hot, add garlic and shallots and cook about 30 seconds, scraping the bottom of the pan to loosen those yummy brown bits left by the mushrooms. Carefully pour in stock, wine, lemon juice, and sugar. Whisk to combine. Bring to a simmer and cook until it’s reduced by about half. If the sauce doesn’t thicken up enough, sprinkle a little of the leftover flour mixture over sauce and whisk to combine. When sauce is thick, return cooked mushrooms to the pan and reduce heat to low. Add the capers and last tablespoon of butter, stirring until the butter melts and is mixed in. Taste and season with salt & pepper.

Serve over whole wheat pasta, cooked greens (like kale or spinach), or potatoes, either baked or mashed, or whatever strikes your fancy. Sprinkle with parsley. Serves 2-4.
Piccata Plated


6 thoughts on “Portabella Piccata

  1. Suzanne, I found this post by following a referral link on my blog – what a fun discovery! I love the idea of using portabella mushrooms with this piccata sauce. I’m going to have to try that! I would love to share your post with our readers, either as a guest blog post or just a link if that is better for you. Let me know your thoughts.

    FYI – I had the pleasure of meeting your parents the other night, and I felt like I knew them already so I had to hug them. We had a wonderful time talking about your fabulous family Lukken recipe, and I hope you can stop in for dinner next time you’re in the area. I’m a big fan! Warmly, Sarah

    • Hi Sarah, I talked to my mom earlier this evening and she said they had a wonderful dinner at your restaurant and an even more wonderful time chatting with you. We’re hoping to get to Fargo sometime this summer and would love to come to Sarello’s!

      I would be honored if you shared the post—either as a guest blog post or link—whatever you think is best. I’m not really sure what a guest blog post entails, but it sounds fun. Thanks!

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