"Mushroom Piccata "



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 
2 Tbsp Earth Balance butter

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

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 waxonware 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.

3-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.

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


Recipe By Dawn Hutchkins.