Pork Escalopes with mushrooms: the scallops are a second dish typical of Italian cuisine and, with seasonal mushrooms, become a perfect second plate autumn to bring to the table with a few minutes of preparation. Pork shallots with porcini mushrooms are in fact a second of fast meat, tasty, with the ' outline’ already built and effect. We used a mixture of mushrooms and champignons, flavored with a sprinkling of pepper and a little parsley. A spoon, but just a spoonful, cream, makes it even more creamy sauce.
Often I serve the scallops with mushrooms as a main dish accompanied with plain basmati rice pilaf or couscous in a white. Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS. And now I wish you good day!
If you love pork also try l’pork loin with Rosemary and potatoes milk, that in wine with potatoes and apples, the spicy and spicy pork ribs, the pork with sweet and sour peppers, the breaded Pork Chops with herbs, l’roast pork with grapes with sweet potatoes or l’pork loin stuffed with Apple puree.
800 grams of pork Escalopes
350 grams of mixed mushrooms
extra virgin olive oil as required
half a glass of dry white wine
50 grams of butter
salt and pepper, to taste
2 tablespoons cream
a handful of chopped parsley
flour, to taste
The scallops with mushrooms are prepared in a moment and have a second plate greedyst. Clean the mushrooms and cut into chunks, then put in a non-stick pan a drizzle of extra virgin olive oil and a clove of garlic and brown the garlic until it is browned: Add mushrooms, season with salt and pepper and skip the mushrooms over high heat for a few minutes. Set them aside, removing the garlic.
In the same pan in which you browned mushrooms, add even a little oil and butter and heat over medium heat: pork scallops in flour on both sides and place them in the Pan, rosolandole fine on both sides so they get a nice golden color. Season with salt and pepper, turn up the heat and add the white wine: let evaporate the alcohol stirring often the scallops and add the mushrooms.
Cook the scallops with mushrooms over low heat for about 5 minutes, to mix the flavors. Place the cutlets on a plate leaving the mushrooms in the Pan. Add mushroom cream and mix well until the sauce thickens and sprinkle with chopped parsley. Put a few tablespoons (abundant) the mushroom sauce over scallops and serve immediately. Bon appétit.
MATCHING: our choice falls on a sparkling and aromatic malvasia produced by Cantine Ceci, that matches very well to this delicate dish with a low alcohol content (11% vol.) and its softness.