Scallopini With Brandy And Mushroom Cream Sauce Recipe

Summary

Servings6Cuisine
Main Ingredient

Ingredients

 Dried wild mushrooms10 Gram
 Warm water1⁄2 Cup (8 tbs)
 Veal scaloppini1 1⁄2 Pound
 All purpose flour1⁄2 Cup (8 tbs)
 Vegetable oil3 Tablespoon
 Butter3 Tablespoon
 Sliced mushrooms1 Pound
 Cognac2 Tablespoon
 Whipping cream3⁄4 Cup (12 tbs)
 Chopped parsley2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 544 Calories from Fat 327

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 16.3 g81.6%

Trans Fat 0 g

Cholesterol 186.8 mg

Sodium 178 mg7.4%

Total Carbohydrates 11 g3.7%

Dietary Fiber 0.64 g2.6%

Sugars 1.8 g

Protein 36 g71.1%

Vitamin A 12.2% Vitamin C 11.2%

Calcium 2.8% Iron 4.6%

*Based on a 2000 Calorie diet

Directions

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.
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