Veal Scaloppine with Porcini Mushrooms
recipe was sent to me by Shirley Cline.
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!
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.
Shirley. You will always be remembered. I learnt a great
deal from you.
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
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.
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.
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.
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.