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Pork Escalopes with mushrooms

A simple and rustic second course of meat

by Ada Parisi
5 min read
Scaloppine di maiale ai funghi porcini

Pork Escalopes with mushrooms: the scallops are a second dish typical of Italian cuisine and, with seasonal mushrooms, become a perfect autumn main course to bring to the table with just a few minutes of preparation. Pork escalopes with porcini mushrooms are in fact A quick second course of 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. Scallops are a wild card in the kitchen: Have you ever tried them GORGONZOLA WINE?

I often serve escalopes with mushrooms as a main course accompanied by simple basmati pilaf rice or couscous in white. Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS, as the PUMPKIN SOUP, CHICKPEAS AND PORCINI MUSHROOMS, the RISOTTO WITH DRIED MUSHROOMS, the SAVORY PIE WITH MUSHROOMS AND BACON. And now I wish you good day!

If you love pork also try l’ARTIST OF MILK PORK, that WITH WINE WITH POTATOES AND APPLES, the PORK RIBS AND SPICY SPICY, the PORK WITH SWEET AND SOUR PEPPERS. Have a good day!

Scaloppine di maiale ai funghi porcini

MEDALLIONS OF PORK WITH MUSHROOMS (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

800 grams of pork Escalopes

350 grams of mixed mushrooms

extra virgin olive oil

half a glass of dry white wine

50 grams of butter

salt and pepper

2 tablespoons cream

a handful of chopped parsley

flour

Procedure

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.

Note

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.

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4 comments

jerryelena February 23, 2013 - 18:06

Buoniiiiiiiiiiiiii !!!!!!!!!!!

Reply
fratelli_ai_fornelli February 23, 2013 - 18:19

Thanks, Hello to you both and good Sunday!

Reply
conunpocodizucchero.it February 23, 2013 - 11:20

Here is one of those dishes where ease of implementation pays and satisfies! 🙂

Reply
fratelli_ai_fornelli February 23, 2013 - 11:59

Dear…Thanks…A hug

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