Add to Favourites
My Favourites
Email this recipe
Print this recipe
Matsutake Picatta
Created by AndrewM, Thursday, 15 April 2010


A very unusual twist on a classic recipe.

At a glance
  • 1.5 lb. Matsutake, sliced 3/8" thick vertically
  • 1/2 C. flour
  • 1 T. salt
  • 1/4 t. fresh ground pepper
  • 1 extra large egg
  • 2 T. milk
  • 6 T. olive oil
  • 4 T. butter
  • 2 T. shallots, minced
  • 1/3 C. white vermouth
  • 1/3 C. chicken stock
  • 1/4 C. fresh lemon juice
  • 1/4 C. brined capers, rinsed
  • 1/4 C. Italian parsley, minced
  1. Combine flour, salt and pepper in a large low dish. Beat together egg and milk in another dish.
  2. Dredge Matsutake slices in flour mix, egg wash and back in the flour mix and set in a single layer on a cooling rack.
  3. Heat oil and butter in a large skillet on medium high heat. Add 1/2 the dredged slices without crowding the pan. Brown lightly on each side, 2-3 minutes. Remove from pan to a warm plate. Cook the other slices in the same manner and remove.
  4. Add the shallots to the pan and saute 1-2 minutes, using more butter if necessary. Deglaze the pan with the vermouth stirring up all the brown bits. Add the stock, lemon juice and capers and bring to a simmer. Check for and adjust seasoning.
  5. Add the mushroom slices back to the pan and simmer another 2-3 minutes, coating the slices thoroughly without breaking the fried skin.
  6. Remove to a serving platter and garnish with parsley.
Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design