Italian
Mushroom Scaloppine
by Manu Food · 60K subscribers on YouTube
A creamy mushroom sauce scaloppine, without lumps of flour, following Manu Food's version.
- Difficulty
- easy
Ingredients
12 items- ButterFor the roux and for browning the meat
- FlourFor the roux
- 1 pcsGarlic1 clove
- Extra Virgin Olive Oila drizzle
- Funghi champignon lessatiAlready boiled, from a jar
- PorciniDiced
- White WineFor deglazing
- BrothVegetable, meat or mushroom broth
- BasilA few leaves
- SaltTo taste
- PepperTo taste
- Fettine di carne per scaloppineNot floured; veal or chicken
Method
- Prepare a roux: melt butter in a pan, add flour, stir over heat until creamy. Set aside.
- In another pan, sauté garlic in olive oil, add boiled champignon mushrooms and diced porcini, sauté, deglaze with white wine.
- Remove half the mushrooms and set aside. To the other half add broth.
- Add the roux to the broth, stir over heat until it thickens. Add basil, salt, pepper.
- Blend the sauce with an immersion blender until velvety.
- Add the reserved mushrooms for texture.
- In another pan, melt butter and brown the meat slices (not floured) on both sides.
- Add the mushroom sauce to the meat, let it flavor.
- Plate, add pepper and a basil leaf.
