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Scallopini With Brandy And Mushroom Cream Sauce

turkey

1 pkg (10 g) dried wild mushrooms
1/2 cup warm water
1 1/2 pounds turkey scallopini
1/2 cup all-purpose flour
salt and pepper
3 tablespoons vegetable oil
3 tablespoons butter
6 cups sliced mushrooms; about 1 pound
2 tablespoons cognac
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

Accompany with noodles dressed with butter and parsley, a mixed lettuce salad and a ricotta cheesecake. Soak wild mushrooms in warm water for 20 to 30 minutes until softened. Drain, filtering liquid through cheesecloth or paper towel lined sieve; reserve liquid. Rinse mushrooms; chop finely and set aside. Dredge scaloppine lightly in flour. Season with salt and pepper to taste. In large skillet, heat oil with 1 tablespoon of the butter over medium-high heat; cook scaloppine in batches for 2 minutes per side or until lightly browned, adding another tablespoon of the butter as needed. Transfer scaloppine to warmed serving platter, cover and keep warm. Discard fat from skillet. Melt remaining butter over medium-high heat; add dried and fresh mushroom. Cook, stirring occasionally, for about 5 minutes or until just tender. Add reserved mushroom soaking liquid 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; return scaloppine to skillet, cooking for 2 to 3 minutes or until heated through Sprinkle with parsley.

Contributor: Canadian Living - February,1988

Yield: 6 servings

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