5 from 5 votes
vegan mushroom piccata for dinner in cast iron skillet
Vegan Mushroom Piccata with Artichokes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Vegan mushroom piccata made with meaty-textured king oyster mushrooms, loads of fresh lemon juice and a few delicious additions. Use other large, flavourful mushrooms if king oyster mushrooms aren't available.

Course: DInner
Cuisine: vegan
Keyword: mushrooms, piccata
Servings: 3 servings
Calories: 286 kcal
Author: kellie anderson
Ingredients
  • 200 g king oyster mushrooms * sliced lengthways
  • 50 ml plant milk
  • 3 tbsp flour gluten-free is fine
  • 2 tbsp extra virgin olive oil divided use; more as required
  • 2 tbsp vegan butter divided use; more as required
  • 1 lemon juiced
  • 80 ml white wine or dry sherry
  • 80 ml vegetable stock/broth
  • 2 tbsp capers drained
  • 4 marinated artichoke hearts halved or quartered
  • 3 tbsp chopped parsley
  • Cooked capellini/angel hair pasta to stir in and serve
Instructions
  1. Brush the sliced mushrooms with the milk. Or you could spray each with oil spray. The idea is to give a light wet layer so that the flour adheres.

  2. Place the sliced mushrooms in a food bag or bowl and toss around with the flour. Tap off excess flour and reserve.

  3. Heat half of the oil and butter in a skillet. Working in batches, add enough sliced mushrooms to comfortably fit your pan. Sauté the mushrooms until well-cooked and golden. Place cooked mushrooms to the side and keep them lightly covered. You could also keep them in a warm oven if you have more than two batches to cook.

  4. When all of the mushrooms are cooked, remove them from the pan (as above) and add in the extra flour from the coating process and cook for one minute, stirring. Add the lemon juice, wine or dry sherry, and the stock. Bring to a simmer and cook until reduced by about one-third, or until you have a thin sauce that coats the back of a wooden spoon. Taste for seasoning and adjust - add pepper, salt and even a little sugar if you wish. It depends on your taste. 

  5. You may be cooking your pasta now, so drain when the sauce is ready, reserving a ladle of the pasta water.

  6. Add the capers, artichoke hearts and most of the parsley to the pan and stir. Now add the mushrooms and gently turn in the sauce to coat. At this point you can also add the hot pasta and turn with tongs to coat as well. Or, you can plate up the pasta individually and top with the mushroom piccata. Either way sprinkle over the remaining parsley and serve hot.

Recipe Notes

I LOVE king oyster mushrooms and was inspired to make this dish as I had a lovely fat pack of them. If you can't get these really tasty but sometimes hard to find mushrooms, use thickly sliced large field or portobello mushrooms instead. I also had some maitake and shiitake mushrooms in my pack, so used those too.

 

You can make this by frying the mushrooms in the oil-butter without first coating in flour. If doing this cook them and put aside while you make the sauce. Do this by adding the remaining fat, then adding the flour and cooking it for two minutes, stirring most of the time with a wooden spoon. Then carry on as directed.

 

If you really can't do mushrooms, and still like this vegan tweak on chicken piccata, use planks of organic tofu instead.

 

The nutrition calculations are based on this dish without pasta.

 

Feel free to use any pasta that you wish, but capellini is probably the nicest for this dish. Linguine would be my second choice. And of course use gluten-free of both flour and pasta if you you wish. Enjoy!

Nutrition Facts
Vegan Mushroom Piccata with Artichokes
Amount Per Serving
Calories 286 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 579mg25%
Potassium 348mg10%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 1020IU20%
Vitamin C 31.1mg38%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.