Raising an Organic Culture
Get recipes, news and offers direct to your inbox
Mushroom Piccata with Artichokes

Mushroom Piccata with Artichokes

Treat someone to this amazing mushroom piccata, made with king oyster mushrooms, artichokes, and fresh lemon juice. This delightful dish is made by Kellie, the owner of Food to Glow.

She discusses how tasty this dish is: “If you are looking for a dinner recipe that will make everyone who eats it want to hug you, this is it. The taste is bright and zesty, yet with strong umami notes from the mushrooms, and boozy depth. Plus, the sublime textures – slippery, saucy pasta and meaty mushrooms – are real dinner-date material.”

30 mins

3 people



3 servings of angel hair pasta or Mr Organic Spaghetti
200g king oyster mushrooms, sliced lengthways
50ml plant-based milk
3 Tbsp. flour
2 Tbsp. vegan butter
1 lemon, juiced
80ml white wine or dry sherry
80ml vegetable stock
2 Tbsp. capers drained
3 Tbsp. fresh parsley, chopped


1. Cook the pasta according to the instructions on the packet, and reserve a ladle of pasta water for later.

2. Brush the sliced mushrooms with the plant-based milk.

3. Place the sliced mushrooms in a food bag or bowl and toss around with the flour. Tap off excess flour and reserve.

4. Heat 1 tbsp. of oil and 1 tbsp. of butter in a skillet.

5. Working in batches, add enough sliced mushrooms to comfortably fit your pan. Sauté the mushrooms until well-cooked and golden. Place cooked mushrooms to the side and keep them lightly covered. You could also keep them in a warm oven if you have more than two batches to cook. When all of the mushrooms are cooked, remove them from the pan.

6. Add in the extra flour from the coating process into the pan, and cook for one minute, stirring occasionally.

7. Add in the lemon juice, wine or dry sherry, and the stock. Bring to a simmer and cook until reduced by about one-third, or until you have a thin sauce that coats the back of a wooden spoon. Season thoroughly.

8. Add the capers, artichoke hearts and most of the parsley to the pan and stir. Now add the mushrooms and gently turn in the sauce to coat.

9. Either add the hot pasta and coat it in the sauce, or plate up the pasta individually and top with the mushroom piccata. Garnish with the remaining parsley and serve hot.

Which of our products do you need for this recipe?

Mr Organic product
Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Grilled Artichoke Antipasti
Mr Organic product
Mr Organic logo TRANSPARENT

Sign up to our newsletter

If you would like to hear from us and be the first to find out what we’re up to, discover our special offers, receive a free samples and enter our amazing competitions, just fill out your email address below.