Escalopes with mixed mushrooms and mashed potatoes

Name: Escalopes with mixed mushrooms and mashed potatoes
Prep time: 20 min
Cook time: 52 min
Total time: 72 min
Yield: 4
Ingredients: Sliced beef 9 oz; Type 00 flour 0.67 cup; Butter 2 tbsp; Extra virgin olive oil 2 ¼ tsp; Soy sauce 3 tbsp; Pioppino Mushrooms 5.3 oz; Champignon mushrooms 2 cups; Oyster mushroom or oyster fungus (Pleurotus) 5.3 oz; Extra virgin olive oil 3 ½ tbsp; Soy sauce 3 tbsp; Thyme 5 sprigs; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Potatoes 1.1 lbs; Whole milk ¼ cup; Fine salt to taste; Black pepper to taste

it de fr es br

Difficulty: Easy
Prep time: 20 min
Cook time: 52 min
Serving: 4

PRESENTATION

Scaloppine con funghi misti e purè di patate is the kind of veal and mushroom dish that, honestly, always stands out on an Italian dinner table. Straight from the classic kitchens of Italy, this veal scallopini recipe uses thin beef cutlets that get a little kick from a mix of mushrooms—pleurotus, champignon, and pioppini. Really good stuff. These mushrooms bring their own thing, so you end up with a mix of earthy, rich, and tender flavors that hit just right. And look, what’s cool about this version is the twist: a splash of soy sauce in the sauce. It's not what you'd find in grandma’s old recipe book, but it gives everything more depth and makes the mushrooms super savory without losing that Italian feel. Plus, the whole plate gets even better with a scoop of creamy, smooth mashed potatoes on the side—super comforting.

Whether you're prepping a special dinner or a casual weeknight meal, this dish fits right in. The veal scallopini with mushrooms soaks up all those flavors from the pan. So, each bite is juicy and full of that good mushroom sauce. Pretty much. And if you’re up for mixing things up, you can swap in chicken or pork and still end up with a veal scallopini dinner that’s just as moist and satisfying. Some folks in different parts of Italy add a splash of white wine or toss in fresh herbs—really makes it your own. The mashed potatoes help catch every last bit of that velvety mushroom sauce, and everything together just works, you know? Kind of like a cozy night in. So whether you’re into trying out new veal scallopini with mushroom sauce ideas or just want something rich and homey, this dish always hits the spot. Seriously. Pair it with a crisp salad or a nice glass of red wine to really round out the meal, bringing a little taste of Italy right to your table.

INGREDIENTS

for the escalopes: Sliced beef 9 oz (250 g); Type 00 flour 0.67 cup (80 g); Butter 2 tbsp (30 g); Extra virgin olive oil 2 ¼ tsp (10 g); Soy sauce 3 tbsp (45 g)

for the mushrooms: Pioppino Mushrooms 5.3 oz (150 g); Champignon mushrooms 2 cups (150 g); Oyster mushroom or oyster fungus (Pleurotus) 5.3 oz (150 g); Extra virgin olive oil 3 ½ tbsp (50 g); Soy sauce 3 tbsp (45 g); Thyme 5 sprigs; Garlic 1 clove; Fine salt to taste; Black pepper to taste

for the mashed potatoes: Potatoes 1.1 lbs (500 g); Whole milk ¼ cup (60 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Escalopes with mixed mushrooms and mashed potatoes

To make the beef escalopes with mixed mushrooms and mashed potatoes, boil the potatoes with the skin on 1 for about 30 minutes (if you use a pressure cooker, it will take 10 minutes). In the meantime, clean the champignon mushrooms: cut the earthy part of the stem 2 then remove the dirt with a cloth, if necessary pass them briefly under running water and then dry them well and slice them 3.

Move on to the pleurotus: separate them from the cluster 4 and use a kitchen cloth to clean the surface of the caps and the stem to remove dirt. Finally, clean the pioppini: separate the pioppini from the central stem 5, brush them gently to remove any remaining soil. In a pan, sauté a clove of garlic with olive oil 6,

then remove it and add the pleurotus, champignon 7, and pioppini, and cook for about 7 minutes. Season everything with soy sauce 8, thyme leaves 9, and turn off the heat.

Now take care of the potatoes: peel them 10 and mash them with a potato masher 11, add salt and pepper 12

thin the mashed potatoes with warm milk 13 to soften the puree and set aside 14. Pound the meat slices with a meat tenderizer to make them thin, then flour them 15.

In a pan, add butter with olive oil 16 and when it has melted, lay the slices 17; cook the meat on both sides for a couple of minutes over medium heat, then season with soy sauce 18 and continue for another two minutes so that the meat can absorb the sauce.

When the meat is cooked 19, transfer the beef slices to the pan with the mushrooms 20, heat them together for a few moments, and then serve the escalopes on a serving plate accompanied by quenelles of mashed potatoes garnished with fresh thyme 21.