Ingredients
- 8 slices of veal nut
- 150 g clean porcini mushrooms
- 150 g cardoncelli mushrooms clean
- 50 g mushrooms tacks clean
- 30 g clarified butter
- 2 shallots
- parsley
- durum wheat flour
- vegetable broth
- salt
For the recipe of escalopes with mixed mushrooms, cut into large pieces the cardoncelli and porcini mushrooms.
Flour the slices of meat in the flour and cook them in a pan over high heat, with the clarified butter, for about a minute on each side, with a pinch of salt. Remove them from the pan and let them rest.
Peel the shallots, cut them in half and let them dry in the pan of the scallops, then add all the mushrooms. Roast them for about 5 minutes, then remove from the pan. Add a ladle of vegetable stock to dilute the cooking base; let the sauce thicken a little. Return the scallops to the pan to heat and soften them. Serve with mushrooms and a little parsley.
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