Veal Scaloppine with Mushroom Cream Sauce

Ingredients

  • 1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, to 1/4-inch thickness)
  • 1 cup whipping cream
  • 4 tablespoons olive oil
  • 12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake)
  • 1 ½ 1 1/2-ounce package dried morel mushrooms
  • 2 tablespoons white wine vinegar
  • 1 cup shallots
  • + 3 more ingredients
    • 1 cup dry white wine
    • 2 cups water
    • 1 ½ 1 1/2-ounce package dried porcini mushrooms

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...

View full recipe at Epicurious

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