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Recipe for :

Veal Scaloppine with Porcini Mushrooms

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.


1/3 cup olive oil
6 oz fresh porcini mushrooms, thinly sliced
2 Tblsp. unsalted butter
1 1/2 lbs veal scaloppine, thinly sliced and pounded
Salt to taste
1 cup good quality dry Marsala
1/4 cup heavy cream


  • Heat oil in a large, heavy skillet over high heat. Add the mushrooms and cook, stirring until they are lightly golden. With a slotted spoon, transfer the mushrooms to a bowl.
  • Add the butter and a bit of additional oil if necessary to the skillet. When the butter foams, add the scaloppine, making sure not to crowd the skillet. Cook them in two batches if necessary. Season lightly with salt and cook over high heat until the veal is lightly golden on both sides, about 2 minutes. Transfer the veal to a plate.
  • Add the wine and cream to the skillet. Cook over high heat and stir quickly to dissolve the meat deposits attached to the bottom of the skillet.
  • When the liquid is reduced by half, 3 - 4 minutes, return the veal and mushrooms to the skillet and reduce the heat to medium. Mix briefly until the veal and mushrooms are well coated with the sauce, 30 - 40 seconds. Serve at once, spooning a bit of the sauce and mushrooms over each serving.

Serves 4

Shirley Cline