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This Italian vegan mushroom scaloppini is meaty, creamy, cozy and made with our healthy vegan meat cutlets to get to a flavour and texture that is as delicious as the one of real meat.
We follow the original Italian recipe for "scaloppine ai funghi" to get to a final fake meat dish that will taste like Italy, and will please the everyone at your table. We hope to inspire you and show you that vegan food can be as tasty as non vegan food.
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🥬 Ingredients & substitutions
Vegan meat cutlets: you will need to make these before hand to cook this Italian vegan mushroom scaloppini. Don't worry, the procedure is easy, and you can follow our step-by-step instructions here --> "How to make vegan meat cutlets". Just make sure you do it a day or so in advance as the vegan cutlets need some time in the refrigerator before you can cook them.
Vegetable broth: use the broth left over from cooking the cutlets. It can be replaced with water.
White wine: to deglaze the pan when hot, it adds acidity to the fake meat and will make this dish next level.
Brown mushrooms: we use common brown champignon mushrooms as those are the once most commonly used in the original scaloppine recipe from Italy.
Seasoning: we use fresh flat-leaf parsley, garlic, sea salt and pepper for this recipe, as used in Italy in the original recipe of "Scaloppine ai funghi".
Flour: we call for all purpose flour to coat the vegan meat. You can use cake flour, rice flour or corn starch if you want a lighter coating.
Olive oil: to cook the scaloppini and the mushrooms. Can be extra virgin but this is not necessary.
📋 Recipe Card
Vegan Mushroom Scaloppini - Italian Recipe
- 4 homemade vegan meat cutlets <-- click link for our full recipe
- 4 tbsp all purpose flour
- 500 g (17.6 oz) brown mushrooms
- 6 tbsp olive oil
- ¾ cup dry white wine
- 1 clove garlic
- 1 tsp black pepper
- 2 tsp sea salt fine
- 1 handful flat-leaf parsley chopped
- 1 cup vegetable broth the same you used to cook and store the homemade vegan meat cutlets in
- IMPORTANT BEFORE YOU START: making homemade vegan meat cutlets is very easy, however, our advice is to make it a day in advance as the meat needs to rest in the fridge for at least 8 hours before you can cook it into a mushroom scaloppini.
- Chop the parsley and set aside. Slice the mushrooms into thin slices and set aside.
- Add all purpose flour to a tray or large plate. Then take your homemade vegan meat cutlets out of their marinating broth, let drip the liquid away, and dip the meat in flour on both sides till well coated.
- In a non stick pan, warm up 2 tbsp of the oil on medium heat. Add the garlic. Then add the mushrooms and cook on medium heat for 5 minutes, or until they loose most of their water. Season with salt and pepper. When cooked, set aside into a bowl.
- In the same non stick pan, warm up the rest of the oil on medium heat. When the oil is hot, add the floured vegan meat, and cook on each side for about 1.5 minutes, or until golden. Season both sides with salt and pepper.
- Add the white wine to the pan. When the wine has evaporated completely add a ladle of vegetable broth (you can also just add water).
- Then add the mushrooms to the pan and cook for another 2 minutes, turning the meat once or twice, and mixing it with the mushrooms, until the broth is reduced into a creamy sauce.
- Sprinkle with the fresh parsley and serve immediately.
👨🏻🍳 Top tips
Don't skip the white wine
Deglazing the pan with white wine really helps to build acidity, sweetness and umami in general. Deglazing is very simple and it basically just means to add a cold liquid to a very hot pan. In our case, we add the white wine to the hot pan with the vegan cutlets in it.
Cook with broth
Use vegetable broth instead of water to finish cooking these Italian vegan mushroom scaloppini. The broth will add extra flavour to both the meet and the creamy sauce.
Add flour to the sauce
Flour is not only used to coat the scaloppini, but also as a thickening agent of our sauce. When you add the broth to the pan to finish cooking the scaloppini, also add one teaspoon of flour to the pan. With the help of a wooden spoon or small whisk, help the flour dissolve in the broth. This will make the sauce of the scaloppini extra creamy.
Season with freshly chopped parsley
The combination of mushrooms, garlic and freshly chopped flat-leave parsley will take you straight to Italy! We recommend using fresh parsley rather than using pre-packaged dry parsley. The thing is, flat-leaf parsley is so widespread in Italy that no-one really uses dried one. So to get closer to real Italian flavours, use fresh parsley.
📖 Questions & answers
Scaloppini (scaloppine in Italian) is a thinly sliced cut of meat and is a type of Italian dish that comes in many different varieties and sauces. It consists of thinly sliced meat, most often beef, veal, or chicken, that is coated in wheat flour and sautéed in one of a variety of reduction sauces.
In our vegan scaloppini, we use homemade vegan meat cutlets that we make with vital wheat gluten to reach a texture and flavour as close as possible to the one of veal or chicken.
In Italy, scaloppini are eaten in many different variations. Our favourite is with white wine and mushrooms (like in this blog post) and with lemon juice. Here's the full recipe.
Vegan mushroom scaloppini are best cooked and eaten immediately. You can however store the homemade vegan meat cutlets (before cooking them in the lemon sauce) in a container in their own cooking broth and in the refrigerator for up to 1 week. This is the best way to have a quick dinner almost ready during the week.
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If you have any tips or questions let us know in the comments below!