Many of you know I’m vegan to support my husband, Stephen. He has arthritis and doesn’t want to take drugs that may help but could harm his body. We went on a 3-week wellness retreat for alternatives. After two weeks of eating vegan, his wedding band slipped off because of reduced inflammation. We committed to a vegan diet for a year, which began our food odyssey. It’s been a challenge, but I’ve enjoyed making my favorite dishes vegan. This is my creation whenever I crave Chicken Piccata, a dish I usually make once a week. Pair this amazingly delicious meatless wonder with a chilled glass of Centanni Falerio, a beautiful blend of Passerina, Pecorino, and Trebbiano grapes from Le Marche.
See ingredients, directions and pairings.
4 Portobello Mushrooms, cleaned and dried
1 Shallots, finely chopped
1 Garlic Clove, minced
4 tablespoons EVOO
1 tablespoon Vegan Butter, I use Miyokos European Cultured Butter
2 cups All-Purpose Flour, or Almond Flour
1 cup White Wine
4 tablespoons Seasoned Salt, I like Borsari
2 tablespoons Paprika
1 tablespoon, Garlic Salt, I like Jacobsen's
1/2 teaspoon Black Pepper
4 tablespoons Capers
1/2 Lemon, juiced