Today, we prepare creamy light mushroom scallops, that is, mushroom scallops without butter and with whole wheat semolina.
For my scallops, I used:
• veal slices asking my trusted butcher for the most suitable cut for their preparation: topside or round; the meat should be lean and tender;
• Pleurotus eryngii mushrooms, meaty and firm, tasty and versatile.
In the absence of Pleurotus eryngii, you can use button or champignon,pleurotus or whichever you prefer and find available.
Regarding cleaning: despite various opinions, mushrooms should always be washed and dried thoroughly before use.
Personally, I adjust based on the type purchased and the level of cleanliness: I usually buy them in trays, and they are always quite clean, possibly passing them under running water, paying particular attention to the space between the gills [laminae under the cap] and the usually earthy stem, then letting them drain in a colander.
In the case of button or champignon mushrooms, I peel the mushroom cap with a small knife.
Mushroom Scallops Without Butter
Besides not eating butter, this animal-based condiment is discouraged in cases of hyperglycemia, prediabetes, and diabetes.
Fats, in fact, cause a rise in blood sugar several hours after a meal, which can mean normal blood sugar levels after 2 hours but a glycemic peak at 4-6 or even 8 hours.
The solution is to choose good fats and specifically extra virgin olive oil… raw.
Scallops with Whole Wheat Semolina
I replaced flour with whole wheat semolina, also excellent is the low glycemic index preparation [molino spadoni].
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz Pleurotus eryngii mushrooms (or button or pleurotus)
- 1 pinch garlic powder
- 1 small glass white wine (or red [to taste])
- 1 vegetable bouillon cube (homemade)
- 2 tbsps water
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste parsley (chopped)
- veal slices (topside or round)
- to taste stone-ground whole wheat semolina
- 1 drizzle extra virgin olive oil (raw)
Tools
- 2 Pans nonstick
- 1 Lid for pan in glass
Preparation
Pass the mushrooms under water, drain them, and slice or chop them.
In a hot pan, heat a sprinkle of garlic powder.
Deglaze with a small glass of white or red wine [to taste].
Pour the mushrooms into the pan, stir, and sauté until the wine is completely evaporated.
Add a cube of homemade vegetable bouillon and pour the water over it.
Add the salt and grind the pepper.
Let it cook with a lid and low flame for about 10 minutes until the sauce has reduced.
Turn off the heat, and add the parsley.
On a flat plate, pour the whole wheat semolina and flour the meat slices on both sides, removing the excess.
In a nonstick pan, brown the floured meat slices without using oil.
At this point, you can:
• heat the mushrooms and pour them over the floured and browned meat slices;
• heat the mushrooms, move them to the edges, transfer the floured and browned meat slices to the center, and cover them with the mushrooms.Heat again on a low flame for a few more minutes.
Serve.
Drizzle with a little oil.Your light mushroom scallops or mushroom scallops without butter and with whole wheat semolina are ready.
Enjoy your meal!
… the meat should be lean and tender:
• veal topside or round;
• pork loin.… of mushroom scallops without butter and with whole wheat semolina:
• veal mushroom scallops;
• pork mushroom scallops;
• chicken mushroom scallops;
• turkey mushroom scallops.
Notes
Hyperglycemia, prediabetes, and diabetes.
You can find dedicated recipes here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and food combinations indicated in your dietary plan.
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