Involtini di Funghi are a delicious Italian dish where thin slices of meat, eggplant, or even zucchini are rolled around a savory mushroom filling. These rolls are then baked or cooked until tender and flavorful. Here’s how you can make them:
Ingredients:
For the Filling:
- 300g (10 oz) mixed mushrooms (such as cremini, porcini, or button, finely chopped)
- 1 small onion (finely chopped)
- 2 cloves of garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper (to taste)
- A pinch of red pepper flakes (optional, for heat)
For the Involtini:
- 8-10 thin slices of meat (such as veal, chicken, or beef) or 8-10 thin slices of eggplant or zucchini (for a vegetarian version)
- 2 tablespoons olive oil (for brushing)
- 1/2 cup dry white wine (optional, for deglazing)
- 1 cup tomato sauce (for serving, optional)
- Toothpicks or kitchen twine (to secure the rolls)
Instructions:
1. Prepare the Filling:
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and garlic, and sauté until soft and fragrant.
- Add the chopped mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Stir in the breadcrumbs, grated Parmesan, parsley, salt, pepper, and red pepper flakes (if using).
- Cook for another 2 minutes, then remove from heat and let the mixture cool slightly.
2. Prepare the Involtini:
- If using meat, place each slice between two pieces of plastic wrap and gently pound with a meat mallet to an even thinness.
- If using eggplant or zucchini, slice them lengthwise into thin strips. For eggplant, you may want to lightly salt and let the slices sit for 15 minutes to remove excess moisture, then pat them dry.
- Place a spoonful of the mushroom filling at one end of each slice of meat or vegetable.
- Roll up tightly and secure with a toothpick or kitchen twine.
3. Cook the Involtini:
- Heat a large skillet with olive oil over medium heat.
- Add the involtini and cook, turning occasionally, until browned on all sides (about 6-8 minutes for meat, 4-5 minutes for vegetables).
- If desired, pour in the white wine to deglaze the pan and let it reduce slightly.
4. Serve:
- You can serve the involtini as is, or transfer them to a baking dish, cover with tomato sauce, and bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until everything is heated through and flavors are melded.
- Garnish with fresh parsley and a sprinkle of Parmesan cheese before serving.
Tips:
- Vegetarian Version: Use eggplant or zucchini as the wrapper instead of meat. You can also add some ricotta or goat cheese to the filling for extra creaminess.
- Serving Suggestions: Serve the involtini with a side of pasta, polenta, or a fresh salad.
- Make Ahead: The involtini can be assembled ahead of time and refrigerated until ready to cook.
These Involtini di Funghi are a flavorful and elegant dish, perfect for a special dinner or a comforting meal!
