Lamb escalopes with mushrooms and white wine – divine!

Scallopine d’agnello al funghi e vino blanco

I came across this slice of heaven in an Italian cook book and it quite rightly states that, although it only takes around 20 minutes from start to finish, guests will think it took ages. It is a really fine supper dish and needs little accompaniment other than a good dark green salad and hunks of crusty bread. My son was still talking about this dish 24 hours later – a very good sign – he loved it… and I have no doubt that you will too. It is a wonderful dish. And the mushrooms are central to this fabulous rich stock – we need to eat more of them! So good for you too! They are low in fat and calories with typically less than 0.5g fat and 15 calories (kcal) per 100g. They are a source of folic acid and niacin – great for a healthy nervous system. They are also a source of pantothenic acid for healthy mental performance. So if you want to keep your brain ticking over – eat more funghi!

For 4

500 gm lamb fillet steaks

Olive oil

2 garlic cloves peeled & lightly crushed

A handful of fresh rosemary leaves chopped

300 gm of your mushroom of choice – wild would be good – I used forestiere – a new variety with a gorgeously nutty, buttery flavour.

Rock salt and black pepper

50 gm plain flour 

4 tbsp of white wine

200 ml of beef stock

15 gm of butter

Method

Pop the lamb steaks between layers of cling film and bash until they are flattened to about 2mm. Remove them gently, season both sides with the salt and pepper, then dust with flour on both sides. Leave them to one side.

Heat 4 tbsp of oil in a large frying pan and add the garlic and rosemary once it is hot. Fry for 30 seconds then add the mushrooms. Fry, stirring now and then, for a further 3 minutes.

Have a warm bowl handy and slide the mushroom mix into it and keep to one side. Wipe the frying pan and add 4 more tbsp of olive oil.

Once the oil has heated add the lamb steaks and fry over a medium heat for one minute per side. Pour in the wine and let it bubble for a minute, then add the mushroom mixture plus the stock.

Stir gently around the steaks for 3 minutes. 

Now add the butter. Stir for about 30 seconds – the sauce will thicken and take on a wonderfully rich hue.

Pop each steak on a warmed plate  – then add a serving of the mushrooms and sauce to each. Stunning!