Veal Scaloppine with Mushroom Cream Sauce Recipe

Name: Veal Scaloppine with Mushroom Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2-ounce package dried porcini mushrooms*; 1 cup dry white wine; 1 cup chopped shallots (about 6 large); 2 tablespoons white wine vinegar; 1 1/2-ounce package dried morel mushrooms*; 2 cups hot water; 4 tablespoons (or more) olive oil; 12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced; 1 cup whipping cream; 1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces

Servings: persons

1
Finely grind dried porcini in spice grinder or coffee grinder.
2
Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use).
3
Add wine, 1/2 cup shallots and vinegar to saucepan.
4
Boil until porcini broth is reduced to 3/4 cup, about 5 minutes.
5
Set aside.
6
Place dried morels in small bowl.
7
Pour 2 cups hot water over; let stand until morels soften, about 30 minutes.
8
Drain; reserve soaking liquid.
9
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
10
Add fresh mushrooms and remaining 1/2 cup shallots and saute until tender, about 7 minutes.
11
Add drained morels and stir 3 minutes.
12
Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes.
13
Season sauce with salt and pepper.
14
Remove sauce from heat; cover to keep warm.
15
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
16
Sprinkle veal with salt and pepper.
17
Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary.
18
Divide veal among 4 plates.
19
Spoon mushroom sauce over veal and serve.
20
*Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2-ounce package dried porcini mushrooms*, 1 cup dry white wine, 1 cup chopped shallots (about 6 large), 2 tablespoons white wine vinegar, and more.

Yes, Veal Scaloppine with Mushroom Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Scaloppine with Mushroom Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions