Best Shiitake Scallopine Recipes

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SCALLOPINE WITH MUSHROOMS AND MARSALA WINE



Scallopine with Mushrooms and Marsala Wine image

Yield makes 4 servings

Number Of Ingredients 11

4 portions Veal, Chicken, Turkey, or Pork Scallopine (see page 248)
Salt
Freshly ground black pepper
All-purpose flour
3 tablespoons extra-virgin olive oil
8 tablespoons (1 stick) unsalted butter
2 tablespoons finely chopped shallots
3 cups thinly sliced trimmed mushrooms, such as shiitake, fresh porcini, or white
1/2 cup dry Marsala wine
1 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth, or as needed
2 tablespoons chopped fresh Italian parsley

Steps:

  • Season both sides of the scallopine lightly with salt and pepper. Dredge the scallopine in flour to coat both sides lightly and tap off any excess flour.
  • Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as fit without touching and cook until golden brown on the underside, about 3 minutes. Flip, and cook until the second side is lightly browned, about 2 minutes. Remove from the pan and repeat with the remaining scallopine, adding more oil to the pan if necessary. Remove all scallopine from the pan when browned and drain on paper towels.
  • Drain the fat from the skillet and return the pan to the heat. Add 2 tablespoons of the remaining butter, and when it is melted, stir in the shallots. Cook, stirring, until wilted, about 3 minutes. Scatter the mushrooms in the pan, season them lightly with salt and pepper, and cook until they are lightly browned, about 4 minutes. (If the mushrooms begin to give off liquid, you'll have to wait for that to evaporate before the mushrooms begin to brown.)
  • Pour in the Marsala, bring it to a boil, and cook until the Marsala is slightly syrupy, about 3 minutes.
  • Add the remaining 4 tablespoons butter and pour in 1 cup chicken stock. Bring to a vigorous boil and season lightly with salt and pepper. Boil until reduced by half, then return the scallopine to the pan, tucking them into the sauce. Cook, turning the scallopine in the sauce, until the scallopine are heated through and the sauce is lightly thickened. If necessary, add small amounts of chicken stock to make enough sauce to coat the scallopine generously. Swirl in the parsley and serve on hot plates, dividing the scallopine among the plates and spooning some of the sauce and mushrooms over each serving.

SCALOPPINE OF WHITE MEAT WITH SHIITAKE AND COGNAC SAUCE



Scaloppine Of White Meat With Shiitake And Cognac Sauce image

Provided by Jacques Pepin

Categories     dinner, main course

Time 20m

Yield 12 servings

Number Of Ingredients 12

4 1/2 pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about 3/8-inch thick
2 ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour
3/4 stick butter
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup chopped shallots (about 6 to 8)
1 tablespoon chopped garlic (about 3 cloves)
2 tablespoons Cognac
1 1/2 cups heavy cream
Salt and freshly ground black pepper to taste
1 teaspoon potato starch dissolved in 1 tablespoon water (optional)
A few drops of lemon juice

Steps:

  • Drain the shiitake mushrooms and remove the stems, which are too fibrous to use. (Add them to the stock for the cream of lettuce soup.)
  • Cut the caps into half-inch strips. Strain the juice through paper towels and reduce to one cup. Set aside.
  • At serving time, use three skillets or two large saucepans. Divide the butter between the skillets and heat. When hot, add the scaloppines. Sprinkle with salt and pepper. Cook over medium to high heat for approximately one minute on each side. Arrange in a dish and set in a 180-degree oven to keep warm.
  • Add the shallots and garlic to the skillets and saute for 30 seconds. Add the Cognac and flambe. Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices. Add the juice that has been released from the scaloppines. Strain into a clean saucepan and add the shiitakes. Bring to a boil and simmer for three minutes. Add salt and pepper to taste and the dissolved potato starch if the mixture needs thickening. Add a few drops of lemon juice. Arrange the scaloppines on a platter or individual plates and coat with the sauce and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 1 gram, TransFat 0 grams

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