Another mushroom based recipe. Also another cappers in the ingredient. Two of my favourite ingredients.

Few days ago, in fruteria y verdura shop (local fruit and vegetable shop) near to my apartment, I found this plump and fresh shiitake mushroom, my top affordable mushroom. Surely there are other favourite seasonal mushroom like chanterelle or Niscalo but Shiitake are more reliable to me in all season.

I love the texture, the flavour, it is like have this distinctive, what I am going to called sort of Umami flavour, quality that I can’t describe through words. I was skeptical at first about how it will going to be turned about this dishes, First Piccata are quite classic, which I am sure it have some cult follower with a lot of restriction on the ingredient and how to cooked it.

So I would call this dishes are taking inspiration from classic Italian piccata. What I love about Italian dishes are, the simplicity of few ingredients, but when the ingredient are at it best, even with simple cooking, it will be shine. Italian dishes is for me what I called, epitome of “simplicity is the ultimate sophistication”. Yet Italian food for me are so welcoming, huge sense of being home with all it comfort and heart warming. This one too, to enjoy during cold weather with bunch of pasta, owhh how comforting, Carbbbbb.

So here we go, This as my adapting recipe, I am going to follow the traditional best as I could. Basically Piccata are dishes that cooked in lemon and butter, but in this recipe I also used vegan cream for extra flavour and create thick sauce instead of using flour.



  • 200 gram shiitake mushroom, slice it a bit thick. Please used your another preference of mushroom if you want to
  • 4 garlic clove, crush and chop. I know it is a lot of garlic, if you in any way are not fan of it, please adjust accordingly.
  • 1 tbs vegan butter
  • 1 tbs olive oil
  • 1 tbs capers
  • 200 ml vegan cream (I used soya based)
  • 1/2 lemon, squeeze the juice
  • Sea salt and pepper
  • Hand-full chop flat leaf parsley


  1. In medium pan and medium heat, put inside the olive oil and butter, wait until the butter melted then put inside the chopped garlic. Sautéed until the garlic fragrance.
  2. When the garlic are fragrance put inside the slice mushroom, continue to sautéed until the mushroom are soft.
  3. When the mushroom are soft, put inside the cream, lemon juice and capers. Seasoned with sea salt and pepper, be careful with the sea salt because the capers are quite salty,
  4. Worked closely so the cream are not breaking. When it bubbling away, give it a taste and corrected accordingly.
  5. When everything are blending well, take out from the heat and sprinkle with parsley. In my case, I don’t have the fresh one so I used what I got, the dried one.
  6. Ready to serve, I serve mine with bunch of pasta.


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