Apr 142014
 

In the mood for a little lemon, olive oil, garlic and white wine? My Vegan Mushroom Piccata Recipe will perfectly fit the bill.

Mushroom Piccata

Mushroom Piccata

 One of the best dishes I ever ate was a piccata at a place down the street from my house called Bistro 101. It is no longer there, but not a day goes by that I don’t miss that delicate lemon sauce dotted with capers, nestled in a bed of spicy arugula.  Since I no longer eat chicken I figured I’d better find a way to create my own at home.

One thing I don’t worry much about is protein. I usually get enough through plants – but there are days when I just feel like I want a boost. For those days I sometimes add a bit of nutritional yeast – high in protein and fortified with B vitamins – it is one of the best supplements to add to a plant based diet.  I added it here for extra flavor and a boost of protein by mixing it in with the flour before sautéing the mushrooms. I love using mushrooms as a sub for meat because of their hearty texture – they will shrink a bit after cooking.

For an added flavor boost I used a tapenade product that I LOVE, it is a mixture of Kalamata olives and capers, but feel free to sub capers if you like.

Vegan Portobellos

Vegan Portobellos

Mushroom Piccata

Vegan, Gluten Free
Serves 4
Printable Recipe

Ingredients

4 Portobello mushrooms
Olive oil mister
1/4 cup gluten free flour
1/4 cup nutritional yeast
1/8 to 1/4 tsp salt (to taste)
Fresh ground pepper
2 Tbsp olive oil
Juice 1/2 lemon
1/2 cup white wine
1/2 cup vegetable broth
3 cloves garlic, minced
1/4 cup olive/caper tapenade spread (I used Organic Divina, Kalamata Olive Spread)
2 Tbsp Earth Balance butter

1/4 tsp agave (optional)
Garnish with parsley (optional)

Directions

1. Remove stem and wipe mushrooms with a damp cloth to clean. Mix flour and nutritional yeast,  salt and pepper in a small bowl; spray mushrooms with olive oil and dredge in flour mixture.

2. Heat olive oil and 1 Tbsp Earth Balance in a pan over medium high heat. Drop mushrooms into heated oil, top down; cook 3 minutes, flip and cook an additional 3 minutes; remove mushrooms and set aside; reduce heat and add lemon, white wine, broth and garlic; simmer until reduced by half, taste and if needed, re-season with salt and pepper and add agave to sweeten. Add mushrooms back to mixture; and simmer 5 minutes or until heated through; plate mushrooms. To pan, add remaining Earth Balance, whisk to incorporate and pour sauce mixture over mushrooms.

3. Top each mushroom with 1 Tbsp olive tapenade and slice of lemon. Garnish with optional parsley.

Estimated Nutrition Info
4 Servings
Amount Per Serving

Calories 256.1
Total Fat 16.8 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 7.5 g
Cholesterol 0.0 mg
Sodium 384.2 mg
Potassium 201.4 mg
Total Carbohydrate 18.4 g
Dietary Fiber 6.3 g
Sugars 1.5 g
Protein 7.9 g

Vitamin A 5.3 %
Vitamin B-12 66.5 %
Vitamin B-6 243.9 %
Vitamin C 11.0 %
Vitamin D 0.0 %
Vitamin E 9.3 %
Calcium 5.2 %
Copper 4.3 %
Folate 30.4 %
Iron 5.2 %
Magnesium 4.1 %
Manganese 14.8 %
Niacin 141.5 %
Pantothenic Acid 6.1 %
Phosphorus 10.1 %
Riboflavin 282.9 %
Selenium 18.7 %
Thiamin 321.4 %
Zinc 11.3 %

*Percent Daily Values for Vegan Mushroom Piccata Recipe are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.