Scaloppine with Mixed Mushrooms and Potato Purée

Here is the recipe for exquisite mixed mushroom scaloppine with mashed potatoes, a comforting and delicious dish.

Ingredients

• 4 veal slices for scaloppine (about 120 g each)
• 300 g mixed mushrooms (button, porcini, poplar mushrooms)
• 1 garlic clove
• 400 g potatoes
• 50 ml dry white wine
• Flour, to taste
• Chopped parsley, to taste
• 40 g butter
• 100 ml vegetable or meat broth
• Salt and pepper to taste
• Extra virgin olive oil
• Warm milk, to taste (for the mash)
• Nutmeg, to taste (for the mash)

Preparation

For the mashed potatoes:

1. Peel the potatoes and cut them into uniform cubes.
2. Place them in a pot with salted cold water and bring to a boil. Cook until tender, about 15-20 minutes.
3. Drain the potatoes and pass them through a potato ricer or food mill to obtain a smooth consistency without lumps.
4. Add half of the butter, a bit of warm milk, salt, pepper, and a grating of nutmeg. Mix well and adjust the consistency with more milk if necessary. Keep the mash warm.

For the scaloppine:

1. Lightly flour the veal slices.
2. In a pan, melt the remaining butter with a drizzle of oil and sauté the garlic clove.
3. Brown the floured slices on both sides until golden. Then, remove the garlic and deglaze with the white wine. Let it evaporate.
4. Add the previously cleaned and sliced mushrooms. Cook for a few minutes.
5. Season with salt and pepper and add the broth, then let cook for about 10 more minutes, until the sauce has slightly reduced.
6. Sprinkle with fresh chopped parsley before serving.

Serve the scaloppine hot accompanied by the creamy mashed potatoes and the stewed mushrooms right on top or on the side.

Trivia

Scaloppine are a classic of Italian cuisine and are prepared in many ways. The “scaloppina” refers to a thin slice of meat, classic in Lombard cuisine, but widespread throughout Italy with regional variations. Every family has its own version and this dish is often customized based on tastes and traditions.