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Scallopini With Brandy And Mushroom Cream Sauce

Canadian.Recipes's picture
  Dried wild mushrooms 10 Gram
  Warm water 1⁄2 Cup (8 tbs)
  Veal scaloppini 1 1⁄2 Pound
  All purpose flour 1⁄2 Cup (8 tbs)
  Vegetable oil 3 Tablespoon
  Butter 3 Tablespoon
  Sliced mushrooms 1 Pound
  Cognac 2 Tablespoon
  Whipping cream 3⁄4 Cup (12 tbs)
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Soak wild mushrooms in warm water for 20 to 30 minutes or until softened.
Drain through cheesecloth- or paper towel-lined sieve; reserve liquid.
Rinse mushrooms; chop finely and set aside.
Dredge scallopini lightly in flour.
Season with salt and pepper to taste.
In large skillet, heat oil with 1 tbsp (15 mL) of the butter over medium-high heat; cook scallopini, in batches, for 2 minutes per side or until lightly browned, adding another tablespoon (15 mL) of the butter as needed.
Transfer scallopini to warmed serving platter; cover and keep warm.
Discard fat from skillet.
Melt remaining butter over medium-high heat; add dried and fresh mushrooms.
Cook, stirring occasionally, for about 5 minutes or until just tender.
Add reserved mushroom soaking liquid along with cognac.
Cook for 1 to 2 minutes or until liquid has almost evaporated.
Pour in cream; cook for 3 to 4 minutes or until sauce is thick enough to coat spoon.
Season with salt and pepper to taste.
Reduce heat to low and return scallopini to skillet; cook for 2 to 3 minutes or until heated through.
Sprinkle with parsley.

Recipe Summary

Stir Fried

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