Recipes

Turkey Scaloppine with Dried Mushrooms

Cuisine: French

Type: Main Course

Serves: 4

Source:	Jacques Pépin: More Fast Food My Way
Attributes:	Quick and Easy
Comments:	The recipe calls for dried morels, but they can be hard to find. You can substitute any dried mushroom or mixture.
Serving Suggestions:

Ingredients:

1 cup dried morels (about 1 ounce)
1-1/2 cups tepid water
2 tbs. unsalted butter
2 tbs. canola oil
4 large or 8 small turkey scaloppine or cutlets (I cut scaloppine from a breast by cutting diagonally against the grain)
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1-1/2 tbs. all-purpose flour
1/2 cup finely chopped shallot or onion
2 tbs. dry vermouth
1/2 cup heavy cream
1 tbs. chopped fresh tarragon or chives, for garnish

Instructions:

1. Rinse the mushrooms under cool running water to remove any grit, then put them in a small bowl. Pour the tepid water over them and press them into the water, keep them immersed.

2. Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping. While you heat the butter and oil over high heat, sprinkle the scaloppine with about half the salt and pepper and dip them very lightly into the flour. Divide the scaloppine between the skillets and sauté them over high heat for about 1-1/2 minutes on each side. Transfer to a serving plate.

3. Divide the shallots or onion between the two skillets and sauté for about 30 seconds. Add the mushrooms (chopped some, if needed) along with the soaking water (you might strain this first), leaving behind any sand or grit. Boil for a few seconds to deglaze, then combine the mixture in one of the skillets. Continue cooking, uncovered, over high heat for 4 to 5 minutes, or until the liquid is almost completely gone. Add the vermouth and cook for another minute. Add the cream and boil for a couple of minutes to reduce and thicken the sauce. Add the remaining salt and pepper and any liquid that has come off the scaloppine.

4. Arrange 1 or 2 scaloppine on each of four warmed plates, then spoon the sauce and mushrooms on top. Sprinkle on the tarragon or chives as garnish and serve.

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