Porcini Mushroom Scaloppine

Name: Porcini Mushroom Scaloppine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Sliced veal 1.1 lbs; Butter 3 tbsp; White wine 1 glass; Type 00 flour to taste; Extra virgin olive oil to taste; Thyme to taste; Salt to taste; Black pepper to taste; Porcini mushrooms 1.5 lbs; Garlic 1 clove; Extra virgin olive oil to taste; Thyme to taste; Salt to taste; Black pepper to taste; Butter 3 tbsp; Water to taste; Thyme to taste

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Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Scaloppine with porcini mushrooms is such a gem among Italian veal dishes. Really, it captures the best of northern and central Italy’s autumn flavors. In these regions, porcini mushrooms are celebrated for their strong, earthy taste. Which is great. This dish? It stands out for sure. The thin, tender slices of veal serve as the foundation for many veal scaloppine recipes in Italy. But, and here's the thing, this version is unique because the meat becomes moist and juicy as it absorbs the rich flavors from the creamy mushroom sauce—seriously good. Unlike the lemon version, these mushrooms offer a more savory and complex profile. Pretty simple. This dish is perfect for family tables when the weather cools and mushrooms are fresh from the woods or local markets.

And look, when it comes to easy weeknight meals or casual gatherings, porcini mushroom recipes like this one are a real win. Cooks love how quickly you can get the golden veal just right. Plus, the sauce comes together in the same pan—no big fuss required. I mean, it is common to serve mushroom scaloppine with mashed potatoes or seasonal vegetables, keeping things simple and cozy. This style of easy veal recipes shows what makes traditional Italian cooking so approachable—really, really approachable—great ingredients and straightforward techniques anyone can master. Whether you call it veal scallopini or Italian veal scallops, the combination of tender veal and earthy mushrooms is beloved all over Italy. It just is. This dish brings a taste of genuine Italian tradition to your table, where quality ingredients and uncomplicated methods consistently deliver delicious results. Enjoying this meal not only connects you to Italy’s culinary heritage but also adds a touch of elegance to your dining experience—making it both homey and a bit special. So next time you’re in the mood for something really flavorful, remember this classic dish that combines simplicity and taste in every bite. For real.

INGREDIENTS

For the Veal Slices: Sliced veal 1.1 lbs (500 g); Butter 3 tbsp (40 g); White wine 1 glass; Type 00 flour to taste; Extra virgin olive oil to taste; Thyme to taste; Salt to taste; Black pepper to taste

For the Porcini Mushrooms: Porcini mushrooms 1.5 lbs (700 g); Garlic 1 clove; Extra virgin olive oil to taste; Thyme to taste; Salt to taste; Black pepper to taste

For Thickening and Completing: Butter 3 tbsp (40 g); Water to taste; Thyme to taste

Preparation

How to prepare Porcini Mushroom Scaloppine

To prepare porcini mushroom scaloppine, first take the veal slices and if they are too large, cut them in half, then flour them on both sides 1 and set aside. In a pan, melt the butter 2 and add the thyme 3.

Place the slices in the pan and brown both sides 4. Deglaze with white wine 5 and once all the alcohol has evaporated, season with salt and pepper 6.

Cover the pan with a lid and cook for 15-20 minutes over medium-low heat 7. Meanwhile, clean the porcini mushrooms. Remove the end of the stalk 8 and clean any soil and impurities with a damp cloth 9.

Then slice them 10. In a pan, pour a drizzle of oil, add the garlic and thyme 11. Add the mushrooms, salt, pepper 12 and cook for 15 minutes.

Remove the garlic from the mushrooms 13 and the thyme from the meat 14. Add the mushrooms to the pan with the scaloppine 15 and cook for another 5 minutes.

Turn off the heat and thicken with the butter 16, if needed add some water 17 to obtain a creamy cooking sauce. Plate the scaloppine 18.

Place the mushrooms on the meat, drizzle with the cooking sauce 19 and top with fresh thyme 20. Your porcini mushroom scaloppine are ready to be enjoyed 21.

Storage

Porcini mushroom scaloppine can be stored in the refrigerator, in a closed container, for 1 day. Before consuming them, you can heat them in a pan with a drizzle of oil, add a bit of water to restore the creaminess of the sauce.

Tip

You can pound the veal slices with a meat tenderizer to make them even thinner. If porcini mushrooms are not available or not in season, you can use button mushrooms, available all year round. Scaloppine are traditionally prepared with veal, but you can also use pork or chicken.

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

Porcini Mushroom Scaloppine

PRESENTATION

INGREDIENTS

How to prepare Porcini Mushroom Scaloppine

Storage

Tip

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