Mushroom scallops are a great classic of Italian cuisine. An easy and quick main course that allows us to prepare two dishes together without difficulty.
Scallops are always a winning idea for a main course because they are prepared in a short time and are usually appreciated by everyone.
The meat stays very tender, and the dish will be creamy and succulent. You can prepare them with veal slices, as I did, or with pork loin or chicken breast.
The mushrooms will become a tasty side dish for the meat, in addition to making it more flavorful and exquisite.
The ideal is to prepare these scallops when there are many varieties of fresh mushrooms available. If you don’t have them, frozen or dried ones are also fine.
You can use both champignon mushrooms, which are found in stores in every season, but also honey mushrooms or mixed mushrooms. To give the dish a richer touch, you can use porcini mushrooms, especially if they are wild, which will surely make the dish tastier and more precious, but the cost will also be much higher. With champignon mushrooms, you will get a good second course that is certainly much more economical.
Have fun changing the type of meat and variety of mushrooms each time to bring a different dish to the table every time.
Try also the very delicate tofu scallops with mushrooms.
Scallops are a very quick main course to bring to the table, and they usually satisfy the whole family. Perfect, therefore, when there’s not much time for dinner: I also leave you other recipes that are prepared in a flash, for always different meals, without boredom!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 405.20 (Kcal)
- Carbohydrates 7.92 (g) of which sugars 1.95 (g)
- Proteins 26.86 (g)
- Fat 29.98 (g) of which saturated 11.52 (g)of which unsaturated 11.03 (g)
- Fibers 1.33 (g)
- Sodium 620.10 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mushroom Scallops
- 4 slices veal (or turkey, beef, chicken, etc.)
- 350 g mushrooms (champignon or mixed)
- 2 tbsp butter
- 2 tablespoons extra virgin olive oil
- 1 espresso cup water
- as needed all-purpose flour (or cornstarch)
- salt
- pepper
- as needed chopped parsley
Tools
- Pan
Steps for Mushroom Scallops
First, we clean the mushrooms. Cut the lower part of the mushroom.
A small piece, the dirtiest part full of soil.
Remove all the soil with a damp cloth.
Do not wash the mushrooms under running water. Mushrooms are like sponges, they tend to absorb water quickly.
Once cleaned, cut them thinly.
With a clean sharp knife, slice the mushrooms starting from the cap: neat and thin cuts.
Set them aside…
Beat the meat slices on a cutting board to thin them.
Then pass them in a plate with flour.
Melt the butter in the pan then add the meat and brown it on both sides.
Once ready, lift the meat from the pan and set it aside to keep warm.
In the same pan in which you cooked the meat, add a drizzle of oil and brown a clove of garlic.
Then cook the mushrooms.
Salt and pepper and add the parsley.
Now put the scallops back in the pan with the mushrooms, add half a glass of hot water in which you have dissolved a tablespoon of flour.
Sauté everything in the pan so that the meat blends well with the mushrooms.
Serve the mushroom scallops hot, adding chopped parsley directly to the plates.
Enjoy your meal
Notes
Cleaning mushrooms by removing all traces of soil without damaging them is not always very simple: I have summarized here some general rules to follow for a perfectly done job.
For an even more pronounced forest flavor, you can add some soaked dried mushrooms to the mushrooms.
If any of your diners are gluten intolerant, you can use oat flour or cornstarch to flour the meat: it will still thicken the meat, and your scallops can be enjoyed by everyone!
If any of your diners are gluten intolerant, you can use oat flour or cornstarch to flour the meat: it will still thicken the meat, and your scallops can be enjoyed by everyone!
Tips
To make the scallops creamier, you can add a glass of milk in the pan after browning the meat on both sides. Cook until the milk becomes creamy, then add the mushrooms and turn off.
If you liked this recipe, click on many stars. Thank you very much.
Join my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
