Turkey or Veal Scaloppine with Dried Morels

By á-177220

Ingredients

• 1 cup dried morels (about 1 ounce)
• 1 1/2 cups tepid water
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 4 large or 8 small turkey or veal scaloppine or cutlets (about 1 pound total)
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup finely chopped shallots or onion
• 2 tablespoons white dry vermouth
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh tarragon or chives, for garnish

Preparation

Step 1

Rinse the morels briefly under cool running water and put them in a small bowl. Pour the tepid water over them and press a piece of aluminum foil on top, pushing it down into the mushrooms to keep them immersed in the water.

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.

Divide the shallots or onion between the two skillets and sauté for about 30 seconds. Add the mushrooms and soaking liquid, leaving behind any sand or dirt on the bottom. 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 out of the scaloppine.

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