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3 meat recipes with mushrooms

Meat and mushrooms: the combination that wins

In Italian cuisine there are many cuts of meat that are suitable for many recipes with mushrooms; from pasta with meat sauce and mushrooms, to scallops with mushrooms, up to meat and mushroom meatballs. Some recipes are known throughout the country and are offered with small variations in each region, others adapt to the area and the type of mushrooms we can find in the woods. Not just autumn winter recipes, the combination of meat and mushrooms is truly a winner in every season thanks to the many recipes that we can also make cold. Here are three very quick recipes of fresh Italian meat with mushrooms, suitable for every season.

Beef fillet with champignon mushrooms


  • 4 slices of beef fillet
  • 200 g of champignon mushrooms
  • 50 g of raw ham
  • 1 bunch of parsley
  • 50 g of butter
  • beef broth
  • white wine
  • Salt and Pepper To Taste


Wash and chop the mushrooms with the raw ham and fresh parsley. Butter a pan and cover the bottom with this mixture. Place the fillet slices on top of the mince and brown them over high heat on one side only, turn them over so that part of the mince remains attached and brown them on the other side.

As soon as cooking is complete, season with salt and pepper and arrange the beef on a serving plate. Now pour a glass of white wine, a ladle of broth into the cooking juices and reduce by adding the butter. Pour this delicious sauce over the meat and enjoy.

Hamburger flavored with porcini mushrooms

Ingredients for 4 people

  • 4 beef burgers
  • 100g of fresh porcini mushrooms
  • 80 g of butter
  • 1 glass of dry white wine
  • 1 bay leaf
  • beef broth
  • Salt and Pepper To Taste


In a large, high pan, foam the butter and place the previously beaten burgers, season them with salt, pepper and the bay leaf.

Brown the burgers on both sides and cover with a lid. Deglaze the meat with the wine and continue cooking at moderate heat, adding more broth as the liquid reduces.

In the meantime, wash, slice and cook the porcini mushrooms in a pan with melted butter and sage. Add the mushrooms to the burgers and serve hot on a serving plate.

Carpaccio of rump and porcini mushrooms

Ingredients for 4 people

  • 300 g of sliced ​​rump slices
  • balsamic vinegar
  • extra virgin olive oil
  • lemon juice
  • a sprig of thyme
  • a sprig of rosemary
  • frisee salad
  • 1 Tropea onion
  • 100 g of porcini mushrooms
  • Salt and Pepper To Taste


Take the thin slices of rump and let them rest in the freezer for a few minutes. Flatten them with a meat masher and arrange them on a plate. Then season with balsamic vinegar, oil, thyme, rosemary, salt and pepper.

Wash the salad and arrange it on the seasoned slices of meat. Peel the Tropea onions and cut them into strips. Clean the porcini mushrooms, remove the stem and cut them into very thin slices. Now arrange the salad on a serving plate, place the seasoned slices of rump and add the porcini mushrooms. Salt, pepper and sprinkle with fresh thyme, the striped onions and enjoy.