vegan portobello mushroom piccata

I really love to cook, and the kitchen is my favorite room in the house. I love spending time there, but during the week I want to be in and out of there in no time. I don’t want a meal that takes all night to prepare. On the other hand, I try to avoid processed food, so cooking dinner can take a little longer sometimes. This is the kind of meal that comes together in a flash, but looks and tastes like it took longer. I served this over rice, because that’s what we had leftover from our dinner last night. You can also serve it over pasta, potatoes, couscous, etc. The rice was nice because it absorbed all the delicious lemony sauce.

Vegan Portobello Mushroom Piccata

1/3 c flour

4 tbsp Earth Balance Buttery Spread

2 tbsp olive oil

4 Portobello mushroom caps, stems removed

1 small onion, diced fine

2 cloves of garlic, minced

2 lemons, one sliced into rounds and the other cut in half for juicing

2 c vegetable broth

2 tbsp capers

Heat a non-stick skillet over medium high heat. Put the flour in a shallow bowl and dredge the mushrooms in the flour. Make sure both sides of the mushrooms are evenly coated with flour. When the skillet is hot, add the Earth Balance and the olive oil. When the Earth Balance is completely melted, add the mushrooms to the pan. Cook for about 10 minutes, turning half way through. The flour on the mushrooms should start to turn golden brown. When the mushrooms are done, remove them from the pan and set them to the side. Add the onion and garlic to the hot pan and stir to coat with the leftover butter and flour. Cook the onions until they start to soften, about  2 minutes. Add the broth and the juice from one lemon to the pan. Scrape up any browned bits on the pan and let the liquid simmer until it reduces by about half. This should take about 7 minutes. Add the capers and lemon slices and stir to combine. Add the mushrooms back to the sauce and let it all simmer together for 2-3 minutes. Serve warm over rice, pasta, couscous, quinoa, potatoes, etc.

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