07 Aug Oyster Mushroom Piccata
This recipe is hands-down the best recipe I have created in years. I often create a dish and then forget about it, or rotate it into my meals every couple of months since I’m always trying new things, but this one? I make them every couple weeks. I can’t get enough of them! While I love them as is, they can be used in a bunch of different recipe variations: finish them with marinara and cheese and you have a killer chicken parm (obsessed with this version lately), slice them up and throw them in a wrap to make a crunchy chicken wrap, sandwich with some butter and herbs and make a version of kiev, top with a creamy mushroom sauce- the possibilities are endless! Try and find the largest oyster mushrooms you can for the best results, and trim the tough stems off to only use the petal looking part.
- About 20 large oyster mushroom heads, large thick part of stem removed
- 1 cup flour
- 1 teaspoon salt
- 6 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup plain breadcrumbs
- 1/2 cup olive oil
- 2 lemons, sliced into wedges
- ½ cup capers, drained
- 1 teaspoon kosher sea salt
- Create your breading station: 1 plate of flour + salt, 1 bowl of eggs, and 1 plate of breadcrumbs. Bread each oyster mushroom by coating in flour, then egg, then breadcrumbs. (I like to hold back about ⅔ of the ingredients at first and add more as I go so the breading stations don’t get too goopy!)
- Heat oil in a large non-stick pan over medium heat. Add mushrooms, taking care to not crowd the pan (you’ll do it in batches). With a heavy pan or weighted pan, press the mushrooms and leave weighted for about 2 minutes until the pan side are golden brown. Remove your weight and flip the mushrooms, and weigh them down again and cook until golden on the other side. Remove and drain on a paper towel lined plate. Sprinkle with sea salt.
- Serve hot, squeeze with lemon and top with capers.