Mushroom Piccata Recipe | Bon Appétit

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Briny, puckery, buttery piccata—however with lightly-dredged and browned mushrooms as a substitute of rooster or veal. Utilizing two varieties of fats—oil and butter—is important right here. Sear the mushrooms in oil over excessive warmth in order that they get properly crisped and their taste intensifies, then, end the sauce with a pair tablespoons of butter. The final hit of silky candy fats enhances the mushrooms’ earthy taste, whereas the lemon juice, olives, capers, and parsley perk all of it up.

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