Italian
Scaloppine with Porcini Mushrooms and Amazing Sauce
by Manu Food · 60K subscribers on YouTube
A secret recipe to make creamy porcini mushroom scaloppine without any lumps in the sauce.
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- 4 pcsFette di Carne per Scaloppineveal or chicken cutlets
- 3 pcsPorcini Mushroomsmedium-sized; fresh or frozen
- Buttera knob
- 1 tbspMaizena o Amido di Maiscornstarch
- Vegetable Brotha glass (about 200 ml)
- Saltto taste
- Parsleyfresh parsley, to taste
- Pepperto taste
- Extra Virgin Olive Oilextra virgin olive oil, to taste
- 1 pcsGarlic1 clove
Method
- Clean the porcini mushrooms: remove the earthy part from the stem with a small knife, then clean the top with a damp cloth. Do not rinse under running water as mushrooms absorb too much water.
- Cut the mushrooms into small pieces.
- In a pan, make a sauté with a little extra virgin olive oil and a clove of garlic. Cook the mushrooms until soft, season with salt and pepper, then remove them from the pan.
- In the same pan, melt a knob of butter and sear the meat on both sides (without flouring the meat).
- Dissolve cornstarch (maizena) in cold water.
- When the meat is cooked and browned on both sides, add a glass of vegetable broth and then the dissolved cornstarch to thicken the sauce. Stir until creamy and no lumps.
- Add the previously cooked mushrooms and let them flavor together.
- Finish with fresh parsley.
- Plate the scaloppine with the sauce covering them. Serve immediately. Don't forget to do 'scarpetta' (mop up the sauce with bread)!
