Creamy Mushroom Scaloppine

Name: Creamy Mushroom Scaloppine
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Sliced veal 1.8 lbs; White wine 2.5 oz; Butter 3 ½ tbsp; Type 00 flour to taste; Fine salt to taste; Black pepper to taste; Porcini mushrooms (to clean) 7 oz; Chanterelle mushrooms (chanterelle) (to clean) 7 oz; Champignon mushrooms (to clean) 7 oz; Portobello mushrooms (to clean) 5.3 oz; Garlic 2 cloves; Fresh liquid cream 1 ½ cup; White wine ¼ cup; Butter 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Parsley to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Creamy mushroom scaloppine is like bringing the heart of Northern and Central Italy right to your table. Seriously good stuff. This classic dish shows how veal scaloppine with mushroom sauce can transform an ordinary meal into something really special by using fresh, seasonal mushrooms and a splash of cream.

Typically, people go for a mix of tender porcini, moist champignon, and maybe a few portobello or chanterelles. Why? Because these create that beloved creamy mushroom sauce. The result is a sauce that's velvety and rich, perfectly soaking into the thin, tender slices of meat.

Whether you go with veal or switch it up with chicken scaloppine with mushrooms, the flavors are—for real—just amazing. In Italy, this dish is often served with soft polenta or mashed potatoes, and look, they catch every bit of that creamy sauce.

Regional twists? For sure. In Tuscany, cooks might add vin santo for a sweet kick or load up on fresh porcini when they are around. Pretty much means every easy scaloppine recipe feels unique, depending on what's available. Some families might use pan-fried chicken breast if veal is hard to find, but you know, the method stays the same—keep the meat juicy and mushrooms front and center.

It's all about getting the best from a few good ingredients without going too fancy. When it comes to traditional Italian scaloppine, the focus is always on that rich sauce, ensuring everything stays moist and flavorful. And the sauce? It's really, really good.

Whether you whip this up on a chilly night or share it with friends, creamy mushroom scaloppine is perfect for anyone loving simple, Italian dinners that feel both homey and a bit special. The blend of flavors and textures? Totally hits the spot, offering a little slice of Italy's culinary heart right in your own kitchen.

INGREDIENTS

For the Scaloppine: Sliced veal 1.8 lbs (800 g); White wine 2.5 oz (70 g); Butter 3 ½ tbsp (50 g); Type 00 flour to taste; Fine salt to taste; Black pepper to taste

For the Mushrooms: Porcini mushrooms 7 oz (200 g) - (to clean); Chanterelle mushrooms (chanterelle) 7 oz (200 g) - (to clean); Champignon mushrooms 7 oz (200 g) - (to clean); Portobello mushrooms 5.3 oz (150 g) - (to clean); Garlic 2 cloves; Fresh liquid cream 1 ½ cup (350 g); White wine ¼ cup (50 g); Butter 3 ½ tbsp (50 g); Fine salt to taste; Black pepper to taste

For Garnishing: Parsley to taste

Preparation

How to prepare Creamy Mushroom Scaloppine

To prepare the creamy mushroom scaloppine, first remove the earthy part of the stem 1. Clean the mushrooms with a damp paper towel 2, then slice the champignons 3.

Do the same with the portobello 6, chanterelles 5, and porcini 6.

Melt the butter in a pan 7, add the garlic 8 and let it flavor for a few minutes. At this point, add the mushrooms 9.

Season with salt and pepper 10, then deglaze with white wine and cook for about 8 minutes over medium-high heat, until they are golden 12.

Remove the garlic, take half of the mushrooms and transfer them to a jug. Add the cream 13 and blend with an immersion blender 14 until you get a homogeneous cream 15. Set the rest of the mushrooms aside.

Now flour the veal slices, previously pounded with a meat mallet 16, and remove the excess flour. Melt the butter in the same pan where you cooked the mushrooms 17, then place the floured meat slices 18.

Season with salt and pepper 19 and brown over medium heat for 4 minutes, then turn them 20 and deglaze with white wine 21. Cook on the other side for about 3 more minutes until golden. Once cooked, set the meat aside covered with a sheet of aluminum foil.

Chop the parsley with a knife 22. Still in the same pan, pour the mushroom cream 23, then add the meat 34 and heat over low heat for a minute, without stirring.

Finally, add the mushrooms 25 and the chopped parsley 26 and cook for another minute. Your creamy mushroom scaloppine are ready to be served 27!

Storage

Creamy mushroom scaloppine can be stored in the refrigerator, in an airtight container, for 1-2 days.

Advice

You can replace the veal with chicken breast slices or pork loin.

If you prefer a lighter version, you can omit the cream and only use vegetable broth or a bit of milk to obtain a more delicate yet creamy sauce.

To add a crunchy touch to the dish, you can garnish the scaloppine with a handful of chopped walnuts.

For the translation of some texts, artificial intelligence tools may have been used.