Mushroom Piccata Recipe (2025)

A wonderful concoction to serve over polenta or a risotto Milanese.

I made it with 3 T oil total and half the butter. I increased the shallots and parsley and it was terrific.

My whole family liked this! (That is quite the miracle, by the way!) We had toast with a thin layer of plain chevre and topped it with the mushroom piccata. Delicious!!!

Made with olive oil only and it was superb and especially good with polenta. Thank you—will put this on rotation

Mmmm mixed with orzo!

Try oven roasting sliced mushrooms first. It will brown and dry them a bit, making the flavor deepen without the oiliness another commenter complained about.

I did not have capers...so I added a dash of apple cider vinegar (and extra salt) to it and it was amazing as it brought in the acidity and brininess.

This was delicious, we loved it. That said, even as a main dish, we wound up with much more than 4 servings -- even though I was a few ounces short on mushrooms. (And it was delicious on top of polenta, yum, but that stretched the recipe even further.) If you're just 2 or 3 people, consider making a half recipe.

Try sprinkling a bit of grated parmesan cheese on top of the mushrooms when you serve it!This dish paired well with roasted cauliflower (with garlic.)I thought this meal was yummy!

Greatly appreciated other reviewers ideas and used a lot of them this time--deglazed with white wine, added a little salt cured anchovy, increased the capers and chopped them. Started the mushrooms roasting dry so they didn’t come out too greasy. Sprinkled a little Parmesan before serving. Even though I only had creminis on hand this turned out absolutely delicious. Served alongside ribeyes, greens and puréed cauliflower. Think it’s my new favorite mushroom prep.

I had just roasted chicken thighs, so I tossed my mushrooms in the schmaltz and made the rest as directed. I only used (very) large creminis as that's what I had on hand. Came out wonderful!

Very simple and a nice way to dress up a whole mess of roasted mushrooms.Personally, I'd scale back the butter a bit and reduce some white wine first, but it's very good as is.

It's half of the mushrooms per sheet pan, so all of the mushrooms between the two. That's how I read it, anyhow.

I adjusted the oil and butter to my taste. I served it with creamy polenta. I love this simple recipe. Thanks

We made this and it was wonderful served over polenta as someone had suggested. We certainly recognize it probably isn't the healthiest dinner of the week but, life is short. It didn't seem oily at all, could be the polenta helps with that. Anyway, it's a keeper in our kitchen.

2 cups sugar

I made a half batch with 1/2 mushrooms and 1/2 roasted chopped cabbage (clean-out-the-fridge night) and served over orzo with a little parm. Delightful!

This is very delicious. I roasted mushrooms with some onions and used only evoo, no butter at all. Came out wonderful

This was so easy and the next day with the addition of some mayo, mustard, Tabasco and celery salt it became yummy faux lobster rolls.

This was fantastic! Didnt have shallots so I used half a white onion instead and didn’t have brine left in the caper jar so I used olive brine. Came out great! Put over barley cooked in the instant pot using water and better than bullion and it was a fantastic meal

Absolutely delicious! Used half the butter and sprayed the mushrooms with avocado oil before roasting. Served with polenta and a roasted broccoli and Brussel sprouts salad, and a sweet Italian chicken sausage on the side. Will definitely make again!

Made mushrooms, etc. on stovetop in a large skillet & combined end result with whole wheat orzo. Green beans almondine on the side, with an Oregon Pinot noir.

Really enjoyable! Very well-rounded flavor; the brine from the capers really adds that next level of complexity. I did as others did and cut down on the butter a bit for health reasons. I also didn't have enough mushrooms so we sliced a chicken breast into tenders and sautéed them to accompany the mushrooms with salad and toasted bread.

I made it, as ALWAYS, the way the recipe states- at least this first time through. I did have leftovers the next day, and I feel the flavors were much better balanced and notable. I served it with pasta, and the pasta had soaked up some of the flavor as well. I will give this another go.

I sprinkled 3/4 lb mushrooms (2 of us) with Wondra before sauteing and left other amts the same, except garlic (3-4 cloves thinly sliced). Instead of caper juice, added 1/4 c smashed and torn Castelvetanos and 3 very thin slices of lemon, cut in halves, which I removed before serving. Also added 1/2 c dry wh wine and only 2T butter at the end. The Wondra provides a very thin, even dusting that keeps the mushrooms firm and adds body to the sauce. Garnished with fresh lemon slices and parsley.

For those of us who hate to clean ovens (no sheet pan cooking) and don't have a grill (apartment living), a nice big frying/sauté pan works great to brown the mushrooms and cook them with the rest of the ingredients.

We made with egg tagliarini pasta and it was fantastico! Made as proscribed but had stored sauteed mushrooms as we buy based on availability, sautee, and freeze. It was wonderful and it occured to us to be an amazing first course before a meat dish (sorry to you vegetarians!). We enjoyed solomente tonight!

A winner. I combined it with chicken and it was sensational.

This was very tasty, especially if you like mushrooms. My oven is broken so I roasted the mushrooms in my air fryer (in two batches), shaking ever 5 mins or so until they were nicely crisp, maybe 15m total. These had such a great "meaty" texture. Served over orzo.

Nobody is boiling their mushrooms first?