[bctt tweet=”Meaty King Oyster Mushrooms in a piccata style sauce with bright preserved lemons, briny capers and finished with a crispy panko topping. Who needs the chicken when mushrooms are king!” username=”@snapyoursupper”]
This dish is all about nostalgia for me. I wanted the mushrooms to be reminiscent of the morels so perfectly coated in cracker crumbs and fried in butter of my youth but with the elevation my adult palate craves. The preserved lemons balance the umami of the mushrooms with the perfect amount of acid and the crispy panko brings that crunch for textural interest. My five year old won’t touch mushrooms with a 20 foot beam but gave these 2 thumbs up! Granted I needed twice the amount of panko for his serving but I will take my victories were I can :).
I love this dish as an appetizer but the mushrooms also are really great served over pasta as a complete meal.
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/8 teaspoons crushed red pepper flakes
- 1 cup panko bread crumbs
- 1/4 cup fresh parsley finely chopped
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 1.5 lbs King oyster mushrooms trimmed and halved
- 1/8 teaspoon kosher salt
- 4 small preserved lemons rinsed, seeds removed, and thinly sliced
- 1/3 cup jarred capers rinsed and drained
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 1/4 cup chicken stock unsalted
- 1/2 cup fresh parsley chopped
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In medium sized saucepan over medium heat melt 2 tablespoons of butter. Add garlic and red pepper flakes and cook for 1 minute until fragrant. Add panko bread crumbs tossing to coat in butter mixture and continue to cook 2-3 minutes stirring occasionally until lightly toasted. Remove from heat and stir in 1/4 cup parsley and kosher salt. Set aside.
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In large saute pan heat 4 tablespoons of butter and 2 tablespoons of olive oil over medium high heat. Add oyster mushrooms to pan in a single layer. You may need to do this in batches so that you don't crowd the pan. Cook mushrooms for 3 minutes on first side and then flip mushrooms and continue cooking an additional 1-2 minutes or until tender. Remove browned mushrooms from pan season with 1/8 teaspoon of kosher salt and set aside. Add preserved lemons, capers, lemon juice, wine and chicken stock to pan that you used to cook mushrooms. Bring sauce to a boil and decrease the heat and simmer for 2-3 minutes. Remove pan from heat and whisk in remaining 1 tablespoon of butter to create the sauce. Finish sauce with fresh parsley.
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To serve arrange mushrooms on a platter, drizzle with sauce and finish with crispy panko.
If you are using the larger preserved lemons only use two
Remember to not crowd the pan when cooking mushrooms or you will steam them and the result isn't very tasty ( think those rubber hands you used to throw at the window to stick)
I love these mushrooms as an appetizer but they would be just as great served with pasta for a complete supper.