Épluchez, lavez et taillez les champignons en lamelles. Les faire cuire 10 min dans de l'eau bouillante salée et citronnée.
Faites fondre le beurre dans une poêle.
Dans la poêle très chaude, saisissez les escalopes 1 à 2 minutes. Gardez la viande rosée.
Au terme de la cuisson, mettez les escalopes dans un plat et réservez au chaud.
Versez la crème dans la poêle, remuez avec une spatule en bois. Ajoutez les champignons. Faites bouillir 2 à 3 min puis salez et poivrez. Versez la crème chaude sur les escalopes dans l'assiette.
Notes
À déguster avec des légumes de saison !
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