Matsutake Picatta
Description
A very unusual twist on a classic recipe.
Ingredients
At a glance
Mushroom
Course
Cuisine
Serves
4-6
- 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
Methods/steps
- Combine flour, salt and pepper in a large low dish. Beat together egg and milk in another dish.
- Dredge Matsutake slices in flour mix, egg wash and back in the flour mix and set in a single layer on a cooling rack.
- 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.
- 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.
- Add the mushroom slices back to the pan and simmer another 2-3 minutes, coating the slices thoroughly without breaking the fried skin.
- Remove to a serving platter and garnish with parsley.
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