Scaloppine ai funghi is one of the most popular and iconic Italian dishes. It consists of thinly sliced meat or escalope, traditionally veal, but also chicken or pork, floured and quickly fried in oil. Mushrooms, typically porcini, are cooked with garlic, white wine and a splash of cream to create a delicious sauce for serving.
2 tablespoons extra virgin olive oil
1 clove garlic
300g porcini or any type of mushrooms, sliced
120ml white wine
8 pork escalopes
plain flour, as needed
1 tablespoon extra virgin olive oil
2 tablespoons cream
chopped parsley, as needed to garnish
salt and pepper, to taste
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Heat 2 tablespoons olive oil in a large frying pan over medium-low heat then add garlic clove and cook until golden in colour. Add mushrooms, stirring to coat in oil, then cook a few minutes to soften.
Increase heat and pour in wine, then cook until the alcohol evaporates. Reduce heat and cook for 10 minutes or until mushrooms are tender and most of the liquid has been absorbed. Season with salt and pepper and transfer to a bowl. Keep warm. Discard the garlic but keep the pan for cooking the meat.
Meanwhile, season pork escalopes lightly and coat with flour on both sides.
In the same pan you cooked the mushrooms, add butter and 1 tablespoon oil (or just 40g butter for a richer taste) and cook for a couple of minutes over medium-high heat. Add escalopes, one slice next to the other and cook for 5-6 minutes per side or until golden. If you have too much meat to fit in the pan, cook a few slices first, transfer in a plate then add more oil and butter to the pan and cook the rest.
When the meat is ready, bring the mushrooms back to the pan and pour in the cream. Cook for a minute or 2, just until heated through.
Remove from heat, sprinkle with parsley and serve each scaloppina with a good spoonful of creamy mushroom sauce.