Wesson Recipes

Sensational Mushroom Piccata

40oz Wesson Canola Oil Bottle

Makes 2 servings

Our Sensational Mushroom Piccata is packed with delicious flavors and textures that will satisfy your cravings and keep you coming back for more. Fresh Portobello mushrooms are cooked in Wesson Canola Oil until golden brown, and enjoyed with a fresh and flavorful sauce that incorporates briny capers, salty olives, zesty lemon, fresh parsley, garlic, and thyme with vegetable stock to create a warm and comforting dish that is far from typical. Enjoy as an entrée or a side, this Sensational Mushroom Piccata pairs best with orzo or chicken for the perfect combination of fresh flavors in a hearty dish.

  • Eggs
  • Ingredients

    Portobello Mushrooms 2 large.
    Egg, lightly beaten 1 .
    All-purpose flour 1/2 cup.
    Wesson Canola Oil 3 tbsp.
    Pitted green olives, halved 1/3 cup.
    Garlic, minced 1 clove.
    Fresh thyme leaves 1 tbsp.
    Capers, chopped 1 tbsp.
    Fresh parsley, chopped 1/2 cup.
    Vegetable stock 1/3 cup.
    Lemon, zest and juice 1 lemon.



    Peel and remove stems from mushrooms and cut into 1/2 -inch thick slices. (To peel a mushroom, grab the skin just below the edge of the mushroom on the gill side and pull towards the middle of the top)

    Place egg and flour into separate bowls. Dip mushroom slices into egg and then dredge in flour.

    In a large non-stick skillet, heat Wesson Canola Oil over medium-high heat. Cook mushrooms until golden brown, flipping once. Arrange on a serving platter.


    Add olives, garlic, thyme and capers to the skillet; cook for 30 seconds. Add parsley, stock, lemon zest and juice to the skillet; bring to a simmer for 5 minutes.

    Assembly Method
    Pour sauce over mushrooms and serve.
    Sauté thin lemon slices in a little oil until golden on both sides and layer between cooked mushroom slices.