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Prep 10 mins
Cook 10 mins
A nice vegetarian recipe, that is good for everyone. Try it it's good. Serve over cooked rice, pasta or couscous. Courtesy of VegWeb.com - 8/05/05.
- 29.58 ml olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 226.79 g white mushroom, chopped
- 59.16 ml flour
- 354.88 ml vegetable broth, warmed
- 425.24 g can cannellini, beans
- 29.58-44.37 ml fresh lemon juice (to taste)
- salt, to taste
- fresh ground pepper, to taste
- red pepper flakes, to taste
- chopped fresh parsley, garnish
- Saute onion, mushrooms and garlic over medium heat in oil until onion softens.
- Add flour and stir until the flour starts to lightly brown.
- Slowly add the warmed broth to the flour mixture, stirring to prevent any lumps.
- When mixture thickens add beans.
- Add lemon juice, salt, black pepper & pepper flakes.
- Cook until thickened and bubbly.
- Serve over hot rice, noodles or couscous; garnish with parsley.
This was good, and honestly, better than I thought it would be from reading the ingredients. I sliced some baby portabello mushrooms that I had in the fridge, and added a few shakes of dried parsley (at the same time I added the salt, pepper, and red pepper flakes). When I think of piccata, I think of the tang from capers that are typically in piccatas, but the lemon juice provided that here. I recommend 2 1/2 Tablespoons, which was perfect for us. I served this over brown rice. My husband doesn't really care a lot for mushrooms or vegetarian dishes ("girl food," I call them), but I try to make healthier meals once in awhile, and he thought this was one to repeat. I do believe the servings are off, though. For a main dish, it made 2 servings for us. I'm glad I tried this one, thanks for posting it!