Mushroom Piccata

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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PREPARATION

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

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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.

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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.

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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.

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

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