Scaloppine Al Portobello Recipe

Inspired by Cafe Silvium

Time30m

Serves4

Veal scaloppini with Portobello mushrooms in a port wine sauce

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Ingredients

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Main Ingredients

1 pound Veal scaloppini

8 ounces Portobello mushrooms, sliced

1 cup Port wine

2 tablespoons olive oil

2 tablespoons Butter

2 cloves Garlic, minced

2 medium Shallots, chopped

1 tablespoon Fresh thyme leaves

1 teaspoon Celtic sea salt

1 teaspoon Black pepper, freshly ground

Method

Cooking Instructions

Prepare the Veal

Season the veal scaloppini with salt and black pepper on both sides.

Sear the Veal

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the veal and sear for about 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add the remaining olive oil and butter. Add the shallots and garlic, sautéing until translucent. Then add the sliced Portobello mushrooms and thyme, cooking until the mushrooms are softened and browned.

Make the Sauce

Pour in the port wine, scraping the bottom of the skillet to deglaze. Allow the sauce to simmer for about 5 minutes, reducing slightly.

Combine and Serve

Return the veal to the skillet, spooning the sauce over it. Simmer for an additional 2-3 minutes until the veal is heated through. Serve hot with the sauce drizzled over the top.