King Oyster Piccata
Ingredients
8 oz king oyster
mushrooms
1 lemon
1/4 cup parsley
1 Tbsp capers
1⁄2 tsp garlic
1/2 cup white wine
1 tsp vegetable
bouillon paste
1/8 tsp red pepper
8 oz capellini pasta
1 Tbsp white wine vinegar
1 tsp grainy mustard
1 tsp honey
2 cups lettuce
2 Tbsp grated parmesan
2 Tbsp butter
Olive oil
Salt & pepper
1. MAKE PICCATA
• Slice mushrooms lengthwise into 1⁄4" slices, then
use your knife to score a crosshatch pattern on one
side, careful not to cut all the way through
• Juice lemon
• Chop parsley
• Drain capers
• Heat 1 Tbsp olive oil & 1 Tbsp butter in a large
sauté pan over med-high
• Add mushrooms and cook 2–3 min per side until
browned, working in batches and adding more oil
as necessary, then remove and set aside
2. MAKE PASTA AND SAUCE
• Bring a pot of salted water to a boil for pasta
• To the same pan used for mushrooms, add 1 tsp oil,
garlic, capers, salt & pepper, then cook 30 sec
• Add white wine and cook 3–5 min or until liquid
has mostly reduced
• Add vegetable bouillon paste, 1⁄2 cup water, lemon
juice & red pepper flakes, then cook 4–6 min or
until slightly reduced
• Add mushrooms back to pan, stirring to coat and
warm through, 1–2 min
• Remove from heat and stir in parsley
• Add pasta to boiling water and cook 2–4 min, until
al dente
• Drain and toss with 1 Tbsp butter
3. MAKE SALAD
• In a large bowl, whisk together white wine vinegar,
grainy mustard, honey, 2 Tbsp olive oil, salt &
pepper
• Roughly chop or tear lettuce into bite-sized pieces
• Add lettuce to dressing, tossing to coat
• Divide pasta evenly among plates or shallow bowls
and top with mushroom mixture
• Serve salad alongside and garnish pasta and salad
with parmesan