Mushroom Piccata Pasta
Recipe: #42548
March 18, 2024
Categories: Spaghetti Mushrooms, Australian, High Fiber, No Eggs, Vegetarian, more
"A vegetarian option for those meatless meals. This was a recipe under development which I meant to keep private but mistakely did as public but I made it tonight and have tweaked it as per making it tonight, also though the recipe called for mixed mushrooms on the night of making I only had Swiss brown cup mushrooms available."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (352.1 g)
- Calories 454.6
- Total Fat - 24.5 g
- Saturated Fat - 14.8 g
- Cholesterol - 61.1 mg
- Sodium - 1405.1 mg
- Total Carbohydrate - 50.8 g
- Dietary Fiber - 4.2 g
- Sugars - 4.8 g
- Protein - 11.7 g
- Calcium - 125.3 mg
- Iron - 3.2 mg
- Vitamin C - 25 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Bring a large saucepan of water to a boil, add spaghetti and cook according to package directions and then drain - I prefer to use tongs and scoop the spaghetti from the pot to the pan with the mushroom mix with some of the pasta water, otherwise if draining save some of the pasta water to incorporate into the sauce if required.
Step 2
Meanwhile, whisk broth and flour together in a measuring cup.
Step 3
Heat butter in a large skillet over medium-high heat and add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes and now add wine and garlic; cook until the liquid has reduced by half, about 1 minute.
Step 4
Stir in the reserved broth mixture, lemon juice, salt and pepper and bring to a simmer and cook, stirring and reducing heat as needed, until the sauce is thickened, 2 to 3 minutes.
Step 5
Stir in parsley, capers and the spaghetti, stirring to coat well and garnish with more parsley, if desired.
Tips
No special items needed.
2 Reviews
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