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Portabello Steaks Picata
6 large portabello mushrooms, sliced 3/4" thick
mushroom broth
lemon juice
butter
white wine
capers
olive oil
Brush the mushroom slices lightly with olive oil, and arrange the
pieces in a baking dish. Bake uncovered at 350 F for around 20-30
minutes, until the mushrooms are dark brown and slightly shrunken.
Meanwhile, heat the mushroom broth, add an equal amount of white
wine (about 1/2 cup), 1/3 cup lemon juice, 1 stick of butter, and
1 TBS capers. Simmer for a few minutes, then pour over the mushrooms
just before serving. Thicken the sauce with arrowroot or cornstarch,
if desired.
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Portabello Piccata