Scallops with mushrooms
Procedure
Ingredients · Servings 4
- 300 g champignon mushrooms
- 600 g Pork loin
- Onions
- 0.5 glass dry white wine
- Extra virgin olive oil
- Sale
- 1 bunch of parsley
- Flour
Method · 50 min
- In a saucepan, lightly brown the chopped onion in a drizzle of extra virgin olive oil; add the sliced mushrooms, chopped parsley, and a...
- In a saucepan, lightly brown the chopped onion in a drizzle of extra virgin olive oil; add the sliced mushrooms, chopped parsley, and a...
- In a saucepan, lightly brown the chopped onion in a drizzle of extra virgin olive oil; add the sliced mushrooms, chopped parsley, and a...
- In a saucepan, lightly brown the chopped onion in a drizzle of extra virgin olive oil; add the sliced mushrooms, chopped parsley, and a...
- In a saucepan, lightly brown the chopped onion in a drizzle of extra virgin olive oil; add the sliced mushrooms, chopped parsley, and a...
- In a saucepan, lightly brown the chopped onion in a drizzle of extra virgin olive oil; add the sliced mushrooms, chopped parsley, and a...
- In a saucepan, lightly brown the chopped onion in a drizzle of extra virgin olive oil; add the sliced mushrooms, chopped parsley, and a...
In the pan, lightly brown the chopped onion in a drizzle of extra virgin olive oil;
add the sliced mushrooms, the chopped parsley, a pinch of salt and the white wine.
Let it cook for 5 minutes, stirring.
Flour the meat slices on both sides, shaking off any excess flour.
In another pan, heat a drizzle of extra virgin olive oil and brown the meat slices for 2 minutes on each side until golden.
Add the mushrooms, season with salt, and cook with the lid on for 5 minutes, turning the meat slices so that they are flavored with the mushrooms.
Serve the scallops while still hot, garnishing the dish with chopped fresh parsley.
