Pork Escalopes with mushrooms

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.

MATCHING: our choice fell on a crisp 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.