Scallops with mushrooms: the recipe for a tasty and creamy second course

He schnitzel with mushrooms I am a second course Creamy meat dish, simple to prepare and very appetizing, made with slices of beef and mushrooms. An autumnal alternative to scallops with lemon that will allow you to make a good impression at a dinner with friends, very easy and quick to make.

In our recipe we use i fresh boletus which, depending on the season, can be replaced by frozen or another type, such as mushrooms, honey mushrooms or a mixture of several varieties. Once clean, the mushrooms are cut into slices, sautéed in a pan with oil and garlic, added to the slices of meat, drizzled in flour and browned in the same pan as the mushrooms with another drizzle of oil.

The intense flavor and meaty texture of the mushroom are enhanced by the delicacy of the slices of beef, for a final result succulent, delicious and reminiscent of the typical aromas of autumn undergrowth, excellent to accompany a few slices of fresh bread. As an alternative to sliced ​​beef, you can also use chicken or turkey.

So that the texture is uniform more envelopingyou can brown the meat floured in butter, then deglaze it with wine or with the addition of a drop of hot broth: the combination of butter and flour will allow you to obtain the right creaminess, making the dish particularly tasty.

If you’re a scallop lover, try the Marsala or white wine version.

How to prepare scallops with mushrooms

First clean the mushrooms by cutting off the usually earthy stem end 1.

If the stem has a lot of soil, which is difficult to remove, you can help with a very sharp knife. 2.

Using a clean, slightly damp cloth, gently wipe the hood 3.

Cut the mushrooms into thin slices 4.

In a frying pan, fry two cloves of garlic together with 3 tablespoons of extra virgin olive oil, then add the mushrooms. 5.

salt rule 6 and pepper, then let it fry for a few minutes. Remove mushrooms from pan and set aside.

Flour the beef slices, removing excess flour 7.

In the same skillet you cooked the mushrooms in, heat 3 more tablespoons of oil. She arranges the slices of meat and allows them to brown on both sides, season with salt and pepper. 8.

Once cooked, add the mushrooms and cook for a couple of minutes. Perfume with some parsley leaves 9.

Serve the scallops with mushrooms piping hot. 10.

Advice

If you notice that the cooking liquid is shrinking more than necessary, lower the heat and stretch it with a little vegetable broth. Of course, be careful: mushrooms tend to release water, so do not overdo it, otherwise you will get the opposite effect and you will have to say goodbye to the creaminess of the dish.

For an even tastier version, you can add half a glass of fresh cream so that everything is creamier, or crush part of the mushrooms.

storage

The escalopes with mushrooms can be kept in the fridge, in a special airtight container, for a maximum of 2 days. If fresh ingredients were used, you can also freeze them.