Veal Scaloppine with Mushroom Cream Sauce
(Scaloppine di Vitello con Crema di Funghi)
Ingredients:
1 and 1/2-ounce package dried porcini mushrooms*
1 cup dry white wine
1 cup chopped shallots (about 6 large)
2 tablespoons white wine vinegar
1 and 1/2-ounce package dried morel mushrooms*
2 cups hot water
4 tablespoons (or more) extra virgin olive oil
12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 cup whipping cream
1 lb veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces
Directions:
Finely grind dried porcini in spice grinder or coffee grinder.
Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use).
Add wine, 1/2 cup shallots and vinegar to saucepan.
Boil until porcini broth is reduced to 3/4 cup, about 5 minutes. Set aside.
Place dried morels in small bowl.
Pour 2 cups hot water over; let stand until morels soften, about 30 minutes.
Drain; reserve soaking liquid.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add fresh mushrooms and remaining 1/2 cup shallots and sauté until tender, about 7 minutes.
Add drained morels and stir 3 minutes.
Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes.
Season sauce with salt and pepper.
Remove sauce from heat; cover to keep warm.
Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Sprinkle veal with salt and pepper.
Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more olive oil to skillet if necessary.
Divide veal among 4 plates.
Spoon mushroom sauce over veal and serve. Makes 4 servings.
Note: *Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.