portabello mushroom piccata

The UrbanVegan made the most delicous looking Piccata a few days ago (maybe last week). I had been thinking about it ever since I saw that luscious photo. I took a quick glance at a few different piccata recipes and got moving on it. I’ll give measurements when I can, but I mostly just wing it as I cook.

2 shallots (chopped by boyfriend because I began crying!)

3 cloves crushed garlic

.25 c. dry white wine

1.75 c. veg broth

Saute the shallots and garlic until nice and brown. Add wine, turn up the heat, then add veg broth. let it cook until it reduces. I think this too me 10 minutes on medium heat. Then add the juice of one lemon, and a few tbsp capers with brine. Note: I added too many capers and would reduce them next time. Season with a little s&p. Piccata normally has a ton of parsley in it, but I didn’t have any on hand. I finished the sauce with a scant dash of nutmeg. For fun.

While the sauce was cooking, I prepped portabello mushroom marinade (which I posted in my reveiw of the Devil’s Den). I actually microwaved them in their marinade and then lightly grileld them.

Slice up a baguette whose time has almost come. Place in wide bowl like a giant crouton, spoon on some sauce, place mushroom on crouton, smother in sauce. Allow it to soak up. SO SO GOOD!