Pink Oyster Mushroom Piccata

Pink Oyster Mushroom Piccata
Pink Oyster Mushroom Piccata

Makes: 1 Serving


4 Ounces – Dry Spaghetti Pasta
3 Tablespoons – Buttery Sticks (such as Earth Balance Soy Free), divided
1 Tablespoon – Minced Garlic
1/8 Teaspoon – Salt
1 Cup – Pink Oyster Mushrooms, Diced
2 Tablespoons – Capers
1 Teaspoon – Fresh Lemon Juice
1/2 Cup – Vegetable Broth
1 Teaspoon – Fresh Dill, Chopped
Sauteed Mushrooms, garnish


  1. Cook pasta according to package directions. Place colander in a sink and drain pasta. Rinse pasta with cold water. Drain well and set aside.
  2. Melt two tablespoons of buttery sticks in a skillet over medium-high heat. Add garlic and salt and sauté for 30 seconds, stirring occasionally.
  3. Add diced mushrooms and cook 1-2 minutes. Add capers, lemon juice, and vegetable broth. Reduce liquid by half.
  4. Add last tablespoon of buttery sticks and dill. Add pasta and toss to coat.
  5. Sauté sliced mushroom tops with a little olive oil, salt and pepper.
  6. Plate pasta and garnish with mushroom tops.

The recipe was made for Las Vegas Mushrooms by and is subject to copyright. Please contact us for usage.