Cooking for Luv: Vegetarian + Vegan Recipes
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Oyster Mushroom Piccata

07 Aug Oyster Mushroom Piccata

 

Oyster Mushroom Piccata
Serves 4
Total Time
30 min
Total Time
30 min
Ingredients
  1. About 20 large oyster mushroom heads, large thick part of stem removed
  2. 1 cup flour
  3. 1 teaspoon salt
  4. 6 eggs, beaten
  5. 1 cup panko breadcrumbs
  6. 1 cup plain breadcrumbs
  7. 1/2 cup olive oil
  8. 2 lemons, sliced into wedges
  9. ½ cup capers, drained
  10. 1 teaspoon kosher sea salt
Instructions
  1. 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!)
  2. 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.
  3. Serve hot, squeeze with lemon and top with capers.
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