Serves 4
Smallhold Lion’s Mane mushrooms are cooked twice for a meaty texture and wonderful flavor. First, the mushrooms are seared to cook out most of the water and concentrate their flavor. Then, they are breaded and pan fried into rich and succulent cutlets. Paired with a bright and velvety piccata sauce and pasta, this makes for a quick and impressive spread.
Ingredients
2 pounds Smallhold Lion’s Mane mushrooms
3 Tablespoons vegetable oil, plus more if necessary
½ cup all-purpose flour
3 Tablespoons olive oil
2 large shallots, finely chopped (about ½ cup)
1 clove garlic, grated
2/3 cup dry white wine
1/3 cup vegetable stock
1/3 cup capers, drained
The juice of 1 large lemon (about 4 Tablespoons)
4 Tablespoons butter
3 Tablespoons parsley, chopped
1 pound spaghetti
Kosher salt, to taste
Freshly ground black pepper, to taste
Method
Cut the mushrooms into 1-inch thick “steaks” and season with 1 teaspoon salt.
Bring a large pot of salted water to a boil.
Place a large skillet over medium-high heat and add enough vegetable oil to liberally coat the pan, about 2 tablespoons.
Working in batches if necessary, add the mushrooms to the skillet in a single layer, taking care to leave a bit of space between them. They will almost immediately begin to release moisture and shrink in size considerably. Continue cooking until the moisture has evaporated and a golden brown crust is achieved, about 3 minutes. Flip, and repeat so the remaining sides are golden brown. Reserve the seared mushrooms on a rack lined sheet pan or paper towel lined plate and set aside.
Add the flour to a shallow dish or plate and season with 1 teaspoon salt and a ¼ teaspoon freshly ground black pepper. If necessary, add more vegetable oil to the large skillet so it is liberally coated.
Working in batches if necessary, dredge the seared mushrooms in the seasoned flour then add to the pan. Cook until both sides of the mushrooms are crisp and deeply golden brown, about 4 minutes per side. Reserve on the same rack lined sheet pan or paper towel lined plate and set aside.
Add the spaghetti to the boiling water.
Discard any remaining vegetable oil from the large skillet, if necessary. Add the olive oil and shallot to the pan. Cook until the shallot is translucent, about 3 minutes. Add the garlic, white wine, and vegetable stock. Scrape up and brown bits that may have accumulated. Let the liquid come to a simmer and cook until the sauce has thickened and reduced slightly, about 2 minutes. Add the capers and lemon juice and stir to combine. Reduce heat to low.
When the pasta is 2 minutes shy of al dente, transfer the pasta directly to the pan with the sauce. Stir, and add the butter and parsley. Toss until the spaghetti is perfectly al dente and the sauce is glossy. If it needs a bit more sauce, add a splash of pasta water and toss to combine.
Serve the pasta hot with the mushrooms arranged on top. Spoon extra sauce over the mushrooms, if desired.
Recipe created by Erin Barnhart
