I have been wanting to make this for months, ever since it appeared on The New York Times Cooking page way back in October 2024! I finally made it did last night. It could very well be one of the tastiest pasta dishes I have ever had.

Quoting the NYTimes:

“A brilliant combination of fat (butter), acidity (lemon) and salt (capers), tangy piccata sauce makes an excellent dressing for meaty, earthy mushrooms.” (Kay Chun)

Ingredients

Yield:4 servings

• 1 pounds mixed mushrooms torn into large clusters (I used Bella Mushrooms)
• 6 tablespoons extra-virgin olive oil
• Kosher salt (such as Diamond Crystal) and pepper
• ¼ cup minced shallot
• 1 teaspoon minced garlic
• 4 tablespoons unsalted butter, diced
• 2 tablespoons lemon juice
• 2 tablespoons capers
• 1 tablespoon caper brine
• 2 tablespoons chopped parsley (Didn’t have any so I left it out!)
• 1/2 cup white wine (My addition.)
• 1/2 cup halved castelvetrano olives (My addition.)

Preparation

1. Heat oven to 450 degrees.
2. On each of 2 large rimmed sheet pans, combine half of the mushrooms and 2 tablespoons of the olive oil; season with salt and pepper. Toss to coat then spread in an even layer. (I used one large cast iron pan.)
3. Roast the mushrooms for 10 minutes, then flip them and continue roasting until tender and deep golden all over, 5 minutes longer. Transfer the mushrooms to a serving platter. (I left them in the pan then added the sauce and mixed with the linguine.)
4. Meanwhile, in a small nonstick skillet over medium, heat the remaining 2 tablespoons of olive oil. Add shallot and cook, stirring occasionally, until lightly golden, 2 to 3 minutes. Add the garlic and stir until fragrant, 30 seconds. Add butter and stir until melted, then stir in lemon juice, capers, caper brine, olives and wine; season with salt and pepper.
5. Spoon the piccata sauce all over the mushrooms and serve with cooked linguine.

YUM!!!