Il Cucinologo
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Veal Scaloppine with Porcini Mushrooms

17/11/2023

Veal scaloppine with porcini mushrooms is a delicious dish in which the delicacy of the meat pairs perfectly with the intense flavor of the mushrooms. Here’s what you need and how to prepare this dish.

Ingredients

  • 4 thin slices of veal (scaloppine)
  • 300 g fresh porcini mushrooms or 30 g dried porcini (if using dried, remember to soak them in warm water for about 20 minutes)
  • All-purpose flour as needed for dusting the scaloppine
  • 50 g butter
  • 1 garlic clove
  • 1 sprig of rosemary
  • 1 glass of dry white wine
  • Beef broth as needed
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Preparation

  1. Clean the porcini carefully with a damp cloth or brush if fresh, slice them not too thinly and set aside. If using dried porcini, after soaking, squeeze them well and slice.
  2. Lightly dust the scaloppine with flour. This will help create a light crust when searing and will thicken the sauce.
  3. Melt the butter in a pan with a drizzle of oil to prevent burning. Add the garlic and rosemary sprig and sear the floured scaloppine on both sides until golden. Then remove them from the pan and keep warm.
  4. In the same pan, discard the garlic and add the porcini. Sauté the mushrooms for a few minutes until golden.
  5. Deglaze with the white wine and let the alcohol evaporate.
  6. Return the scaloppine to the pan with the mushrooms, season with salt and pepper, and add a little broth to prevent the mixture from drying out too much.
  7. Cook for a few minutes until the sauce has thickened.
  8. Serve the scaloppine with porcini hot, garnished with chopped parsley if desired for a touch of color and freshness.

Trivia

Scaloppine are a classic of Italian cuisine, and the porcini version is particularly appreciated for its intense and refined taste. For a typically Italian variation, you could pair them with a side of polenta, ideal for soaking up the delicious mushroom sauce. To accompany the dish, a dry white wine like Chardonnay would be perfect, elegantly highlighting the flavors of the porcini. Buon appetito!