YUMM! No Takeout! Mushroom Piccata Pasta #fitfam
Mushroom Piccata: A Chic and Flavorful Vegetarian Twist
Looking for a chic and flavorful vegetarian dish to impress your guests? Look no further than this elegant Mushroom Piccata. A stylish twist on the classic chicken piccata, this dish features a medley of mixed mushrooms sautéed in a zesty lemon-caper sauce. It’s a light and refreshing dish that’s perfect for a spring or summer friday dinner under the stars.
Ingredients
- 8 ounces whole-wheat spaghetti
- 1 1/2 cups low-sodium vegetable broth
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 12 ounces mixed mushrooms, sliced
- 1/2 cup white wine
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup chopped fresh parsley, plus more for garnish
- 2 1/2 tablespoons capers, rinsed
Directions
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Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.
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Meanwhile, whisk broth and flour together in a measuring cup.
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Heat butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Add wine and garlic; cook until the liquid has reduced by half, about 2 minutes. Stir in the reserved broth mixture, lemon juice, salt and pepper. Bring to a simmer and cook, stirring and reducing heat as needed, until the sauce is thickened, 3 to 5 minutes.
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Stir in parsley, capers and the spaghetti. Stir to coat well. Garnish with more parsley, if desired.
Eatwell.com
Nutrition Information
Serving Size: 1 1/4 cups
Calories 330, Fat 8g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 12g, Fiber 7g, Sodium 332mg, Potassium 576mg
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