Being a food blogger, I am always trying out new recipes. I enjoy this part of being a blogger, but it also means that I do not get around to making some old family favorites very often. Since we love mushrooms of every description, prepared in just about any manner, I recently bought a lovely selection of three varieties of mushrooms to use in my kitchen. After much deliberation trying to decide what to make with my extravagant mushroom buy, I decided to make a mushroom ragu sauce for my pasta addicted husband. Taking a short break from pasta myself, I decided to prepare a recipe I haven’t made in a couple of years which is this easy veal dish featuring Marsala wine and mushrooms.
Veal scaloppine can be pricy in North America, so in its place, you could use less expensive chicken, turkey, or even pork cutlets instead of veal if you prefer. I used a selection of cremini, pioppini, and portobello mushrooms, but any variety will work fine. I had a bottle of semi-sweet Marsala wine that we had bought on a trip to Sicily that I used in this recipe, but any Marsala wine will work. After making this dish again, which comes together in just a few minutes, tastes divine, and looks wonderful, I couldn’t help and wonder why I do not make it more often! This is an excellent dish for even a novice cook to make that is perfect for entertaining and will impress any guests. I would serve this dish with garlic mashed potatoes and a greenside vegetable such as green beans or sautéed rapini.
Deborah Mele Revised 2022
- 8 - 10 Ouces Cleaned, Thinly Sliced Mushroom Mix (See Notes Above)
- 4 Tablespoons Oil, Divided
- 2 Tablespoons Unsalted Butter
- 8 Thin Slices Veal Scallopini (About 1 1/2 Pounds), Pounded To Equal Thickness
- All-Purpose Flour Seasoned With Salt And Pepper
- 1/2 Cup Sweet Marsala Wine
- 1 Cup Chicken Broth
- 1/2 Cup Heavy Cream
- 1/2 Teaspoon Fresh Thyme
- Salt & Pepper
- Season the flour with salt and pepper.
- Place the seasoned flour in a plastic bag and add the veal scallops.
- Shake until they are well coated, then set aside.
- In a large skillet, heat half the oil and butter until bubbly.
- Add the mushrooms and cook until golden brown, about 15 minutes.
- Remove mushrooms to a separate dish.
- Add remaining oil to the skillet and once hot, fry the cutlets in the skillet one minute per side.
- Remove cutlets to the dish with the mushrooms.
- Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and cream, fresh thyme, then cook over high heat until the sauce has reduced by half and has thickened.
- Taste and add salt and pepper as needed.
- Return the mushroom and veal to the pan to reheat.
- Serve the veal with a good sized spoonful of the mushroom marsala sauce.