Mushrooms aren’t always available fresh. A great way to use them is to rehydrate them in hot water and chopping them finely. On the side, grind the walnuts with a pestle and mortar.
Once this is done, make a little roux and add the mix of mushrooms and walnuts. Season with salt and some fresh Italian parsley.
After lightly cooking the mixture, remove from heat. On the side prepare some Italian scaloppini by dredging the veal scaloppini in flour, then in egg, followed by bread crumbs.
Though you could pan fry the scaloppini, we prefer oven-baking them until golden brown. Top with the mushroom and walnut sauce and enjoy.
