This Italian classic goes vegan and is just as delicious as ever! You’ll see all the familiar ingredients for piccata, yet “meaty” slices of mushroom take center stage here–Â coated in Dijon mustard, dredged in chickpea flour and sauteed until golden. The tangy, flavorful sauce takes only minutes to make. So simple and yet quite gourmet!
This dish can easily serve as a main dish meal– mushrooms have a decent amount of protein, and using chickpea flour ups the protein count considerably! Â
Lemony Mushroom Piccata
This classic Italian dish goes vegan and is just as delicious as ever! All the familiar ingredients are here, but chicken is replaced with "meaty" slices of mushroom that are coated in Dijon mustard, dredged in flour and sauteed until golden. The tangy, flavorful sauce takes only minutes to make. So simple and yet quite gourmet!
Servings 4
Ingredients
- 1 lemon
- 1/2 cup Dijon mustard, plus more as needed you can sub in another favorite mustard
- 2/3 cup chickpea flour (may sub breadcrumbs or all-purpose flour), plus more as needed
- 12 oz portabella mushroom caps or 8 king oyster mushrooms, sliced lengthwise into 3/4 inch thick pieces.
- 1/4 cup extra virgin olive oil, plus more as needed
- 1/2 cup white wine, dry is preferred
- 1/2 cup veggie stock (recommend Kitchen Basics, unsalted)
- 1/2 tsp vegan chicken-flavor base or one vegan chicken bouillon cube- optional but recommended
- 4 tbsp vegan butter-- recommend Country Crock plant butter
- 4 tbsp capers in brine, drained and chopped
- 1/2 tsp black pepper
- pinch Kosher salt
- 4 tbsp parsley, chopped, divided
Instructions
- Place the mustard in a shallow bowl. Juice the lemon and set aside to use later in the sauce. Place the chickpea flour in a separate shallow bowl.
- Add the mushroom pieces to the bowl with the mustard using one hand or tongs, coat the pieces evenly with the mustard. Transfer the pieces to the flour and dredge until even coated.
- In a large skillet over med to med-high heat, heat the oil until it shimmers. Working in batches and using tongs, transfer the coated mushroom pieces to the hot oil. Be careful to transfer them in gently so the oil doesn't splatter you.
- Saute until deeply golden about 3 minutes. Flip and saute the other side until golden brown, another 3 minutes. Reduce the heat to medium-low, transfer the cooked mushrooms to a plate and keep warm.
- Add the wine, stock and optional vegan chicken bouillon to the skillet, stirring up any browned bits. Increase the heat to medium and bring to a simmer. Cook about a minute, then whisk in about 1/4 cup lemon juice and butter until a smooth sauce forms, about 1-2 minutes. Stir in the capers, a pinch of salt and the black pepper. Remove from the heat and stir in 2 tbsp of the parsley.
- Transfer the mushroom to a plate, drizzle with sauce and garnish with remaining parsley. Enjoy!
Notes
Notes: Portabella mushrooms have a decent amount of protein-- about 20% of their weight is protein. Using chickpea flour adds even more protein-- 1/2 a cup has 10 grams of protein!Â
I had to make a few changes in the recipe: I had small portobello mushrooms, and no white wine, chickpea flour or capers. I made it anyway and it came out very tasty, like a mushroom stew to eat over rice.
Glad you enjoyed it! Thanks for the feedback.
This was a delightfull recipe! It was a big hit with my husband who made the comment “This is a keeper!” I also used smaller mushrooms than called for and it worked well. I also like that you can make it different each time by using different coatings. I used Panko breadcrumbs and next time I am going to try flour.
So glad you enjoyed it and thank you for the wonderful feedback!