Name: Mushroom Piccata
Yield: 4 servings
Ingredients: 1 lemon; 4 Tbsp. extra-virgin olive oil, divided; 12 oz. mixed mushrooms (such as crimini, shiitake, and/or maitake), cut or torn into large pieces if needed; 1 tsp. all-purpose flour or cornstarch; Kosher salt; 1 large shallot or 1 small red onion, finely chopped; 3 garlic cloves, thinly sliced; ½ cup dry white wine; ½ cup Castelvetrano or other olives, crushed, pits removed; 1 Tbsp. drained capers; 2 Tbsp. unsalted butter, cut into pieces; Freshly ground black pepper; Parsley leaves with tender stems (for serving)

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Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua

We stole the briny, puckery, buttery sauce from chicken piccata and used it to dress lightly dredged and browned mushrooms instead of the usual meat. Using two types of fat—oil and butter—is essential here. Sear the mushrooms in oil over high heat so they get nicely crisped and their flavor intensifies, then finish the sauce with a couple of tablespoons of butter. The last hit of silky sweet fat complements the mushrooms’ earthy flavor, while the lemon juice, olives, capers, and parsley perk it all up.

What you’ll need

Large Skillet
$74 At Amazon
Citrus Juicer
$20 $15 At Amazon
Silicone Spatula
$13 At Amazon

Recipe notes