Mushroom scallops, a classic Italian dish, delicious and versatile, appreciated for its simplicity and delightful taste. Perfect for a quick and tasty dinner.
These are thin slices of veal or beef (in some variations, also pork) floured and sautéed in a pan, served with a creamy sauce made from champignon mushrooms. The delicate flavor of the scallops pairs well with the mushrooms, creating a dish that pleases both young and old. They will win you over at the first taste!
Mushroom scallops are an excellent choice for a Sunday family lunch or a dinner with friends, but their versatility makes them perfect for many other occasions.
Thanks to the variety of mushrooms available all year round, mushroom scallops can be enjoyed in any season, adapting the recipe to the seasonal mushrooms available.
Champignons are highly appreciated for their delicate flavor and are very versatile in the kitchen. In fact, they can be used raw, thinly sliced, and added to salads or carpaccios, or sautéed in a pan, ideal as a side dish or to enrich risottos, pasta, savory pies, and other dishes. Paired with meat, as in this recipe, they are truly out of this world.
In short, mushroom scallops are a perfect versatile dish for any situation. Their goodness and simplicity always make them a winning choice!
Let’s see together how to make the Mushroom Scallops recipe. Prepare the ingredients and let’s get started!!
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Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 – 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 beef slices (or veal – small or 2 large cut in half)
- 3 tablespoons extra virgin olive oil (or olive oil)
- 1 knob butter
- 1/2 cup white wine
- to taste salt
- to taste pepper
- to taste flour
- 10.5 ounces champignon mushrooms
- 3 tablespoons extra virgin olive oil (or olive oil)
- 5 sprigs chopped parsley (fresh)
- 1 clove garlic
Tools
- 1 Pan
- 1 Chopper
- 1 Tongs
Steps
First, clean the mushrooms: cut the end of the stem and then remove the dirt, preferably with a damp cloth (or using a brush). If you prefer, rinse them quickly*. Slice them thinly and set aside.
In a sufficiently large pan, heat the extra virgin olive oil over medium-high heat. Chop the garlic and sauté for about 1 minute, then add the mushrooms, salt, and pepper to taste. Cook for 10 – 12 minutes, stirring often, then add the chopped fresh parsley, stir to flavor the mushrooms well, and set aside.
In the same pan where you cooked the mushrooms, add the extra virgin olive oil and a knob of butter. Flour the slices of meat and shake them lightly to remove the excess flour, for an even and non-burnt browning.
As soon as the butter has melted, sear for about 2-3 minutes** on each side, until they have a nice golden color (This step is crucial to seal the meat juices and make it tender). Add the white wine and let it evaporate. Turn the slices gently, using kitchen tongs.
and once nicely golden, add the mushrooms. Adjust salt and pepper and let it flavor for a couple of minutes on high heat.
Here are the mushroom scallops ready. Enjoy your meal!
See you next recipe.
Storage
You can store the mushroom scallops in the refrigerator for a couple of days, in an airtight container. This way, they will retain their freshness and flavor.
If you wish to store the mushroom scallops for a longer period, you can freeze them. In this case, it is preferable to use fresh mushrooms and not frozen ones.
Tips and Suggestions
*Mushrooms: for mushroom cleaning, I suggest not rinsing them under running water, as they would absorb water and compromise the recipe, losing flavor.
**Meat: if the meat slices are thin, they cook quite quickly. Do not overcook them, otherwise, the meat becomes tough.
– For a more intense flavor, you can use mixed champignon mushrooms with porcini or other varieties, or you can also add diced bacon or speck.
Curiosities about Champignon Mushrooms
Champignon mushrooms, also known as button mushrooms (Agaricus bisporus), are among the most common and consumed mushrooms, appreciated for their versatility in cooking and delicate flavor.
Nutritionally, champignon mushrooms are a good source of protein, fiber, B vitamins (especially B2 and B3), and minerals such as potassium, phosphorus, and selenium. They are also low in calories and fat, so they can be consumed even on a diet.
Nutritionally, champignon mushrooms are a good source of protein, fiber, B vitamins (especially B2 and B3), and minerals such as potassium, phosphorus, and selenium. They are also low in calories and fat, so they can be consumed even on a diet.
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FAQ (Questions and Answers)
How do I know if champignons are fresh?
To know if they are fresh, mushrooms should be firm to the touch, with a compact cap and a pleasant smell. Avoid those with dark spots, bruises, or an unpleasant odor.
How to store fresh champignons?
To store fresh champignon mushrooms, it is advisable to keep them in the refrigerator, preferably in a paper bag or an open container, to avoid moisture buildup. Generally, they keep for a few days, but it is always best to consume them as soon as possible to best appreciate their freshness and flavor.
