Veal Scallopini with Mushrooms | Scaloppine ai Funghi

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Veal Scallopini with Mushrooms (Scaloppine ai Funghi) is a popular dish in all regions of Italy. Light, quick and tasty, this recipe can be considered the autumn version of the classic lemon scaloppine, a real must in traditional Italian cuisine.

Despite the simplicity of the recipe, Mushroom Scallopini is a dish that adds a touch of sophistication to a Sunday dinner or family gathering as well as a more formal occasion.

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Veal Scaloppine with Mushrooms are a complete dish on their own, but you can make them even more delicious by serving them with roasted potatoes or steaming polenta.

You can use slices of veal, as in my case, or of chicken, turkey or pork – the important thing is that they are thin slices so they can be cooked quickly. With the right cooking, over high heat and rather short, the meat will remain very tender.

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You can use champignons, as I did, which are delicious and cheap. They are intensely fragrant, mild in flavor and firm in texture. They require a short cooking time, just like the veal.

The dish requires only a few ingredients and you can make it in as little as 20 minutes, making it perfect for a quick and easy yet refined meal.

Here is a step-by-step recipe with all the right tips and tricks to make sure your mushroom scallopini turn out perfect every time!

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Ingredients

  • Prep Time: 15 Min
  • Cook Time: 5 Min
  • Servings: 4

  • 450 g (1 pound) of veal slices (approximately two medium thin slices per serving)
  • 40 g (3 tablespoons) of unsalted butter
  • 3 tablespoons of extra virgin olive oil
  • 1/4 cup of all purpose flour
  • 500 g (1.1 pound) of champignon mushrooms
  • 50 ml (4 tablespoons) of dry white wine
  • a bunch of fresh parsley
  • 2 clove of garlic
  • salt and pepper to taste

Instructions

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Step 1) – First, gently scrape the mushrooms until all traces of soil and damaged parts are removed. Then clean the outside with a damp cloth and a special brush.

This step is essential to have clean mushrooms without getting them wet. In fact, mushrooms should never be washed! Because they are very spongy, they absorb water and become mushy, losing much of their flavor.

Once cleaned, they are ready to be sliced. Set them aside.

In a skillet, heat 2 tablespoons of oil with 2 cloves of peeled garlic.

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Step 2) РSaut̩ for 1 minute, then add the mushrooms.

Season lightly with salt and add a handful of chopped parsley. Cook in the pan for about 5-6 minutes, stirring occasionally.

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Step 3) – While the mushrooms are cooking, remove any fatty or fibrous pieces from the meat. If the slices are not very thin, pound them lightly with a meat tenderizer. Then flour the veal slices on both sides and shake to remove excess flour.

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Step 4) – Heat a tablespoon of olive oil and butter in a skillet. Once the butter is melted, add the floured slices of veal, making sure they do not overlap.

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Step 5) – Season the slices with salt and pepper. Brown for about 1 minute on each side. Then deglaze with the white wine and let it evaporate.

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Step 6) – At this point, remove the garlic cloves from the mushrooms. Then toss the mushrooms over the meat with all the seasoning. Stir a little so that the mushrooms are well distributed over all the slices.

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Step 7) – Turn down the heat and let the mushrooms and meat cook together for a few minutes. This will allow them to be well flavored.

Adjust the salt if necessary and add a grind of pepper if you like!

Now the mushroom scallopini are ready! Serve them hot, pouring over the meat the rich mushrooms and the cooking sauce, which will have become very creamy thanks to the flour.

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How to Store Veal Scallopini with Mushrooms

It’s definitely best to enjoy mushroom scallopini immediately.

If you have leftovers, store them in the refrigerator in an airtight container for up to 1 day. They can then be reheated in a pan or in the microwave. If necessary, add a little hot water to help the sauce return to its original consistency.

Of course, reheated meat will harden a bit.

You can freeze the mushroom scallopini if you’ve used all the fresh ingredients.

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Veal Scallopini with Mushrooms: Some Tips and Variations

Any type of mushroom, fresh or frozen, will work for this recipe. Of course, in the fall, when mushrooms are in season, it’s preferable to use fresh mushrooms.

  • MUSHROOMS: I chose champignon mushrooms because they are cheap, easily available and very tasty. There is nothing to stop you from enriching the recipe with fine porcini mushrooms or other types of mushrooms that are in season. A mix of mushrooms can also be a tasty idea. Be careful, however, as they do not all have the same cooking time.
  • MEAT: There are several options for meat. I made veal scaloppini with mushrooms because that is the traditional meat used for this recipe here in Italy. But you could certainly use slices of turkey, chicken breast or pork loin.
  • FLAVOUR: The beauty of this recipe is the speed of its preparation: that’s why I recommend choosing thin slices of meat that cook in a few minutes and remain tender. The creaminess of the dish comes from the flour we use to coat the slices. The flour not only creates a creaminess along with the flavors, but also makes the dish more delicate.
  • CREAM: Many people add a few tablespoons of cooking cream to the meat sauce to add more creaminess and flavor. In my opinion, cream makes the dish too fatty and heavy.
  • BUTTER: Instead, if you want to make the mushroom scaloppini a little lighter, leave out the butter. They will still be delicious.
  • MARSALA: Finally, if you want a sweeter and more distinctive flavor, I recommend replacing the white wine with Marsala or Port or other fortified wine of your choice.

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