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Veal Scaloppini with Morel Mushrooms

Courtesy of Phillip J. Speciale, from the Great-Chicago-Italian-Recipes.com
Note from The Great Morel - this is recipe 1 of 2 which are courtesy of Phillip J. Speciale, from the Great-Chicago-Italian-Recipes.com website.
These veal scaloppini with morel mushrooms and morel risotto recipes will surely delight your family and guests. You just can’t get enough of these delicious little mushrooms. Yes, I am a morel junkie. Spending my rent money just to get my weekly fix would not be unusual. OK, not really, but I like them a whole lot.
Spring is almost here and morel mushroom hunting season has almost begun. Unfortunately it hasn’t started for me here in Chicago. Unlike thousand of people each year who actually go into the woods searching for these mushrooms, I hunt for my mushrooms at Amazon or on Ebay.
All through the winter there are people waiting in anticipation for spring to hunt down these delectable little morsels. Not often do you find entire web sites devoted to fungi. You can actually visit www.thegreatmorel.com for more information regarding the adventures of morel hunting.
And let’s not forget the National Morel Mushroom Festival in Boyne City, Michigan or the festival in Muscota, Wisconsin, the self acclaimed capital of morel mushrooms. Here you will find great entrees being made, songs being sung and recipes being exchanged.
If you’re not lucky enough to be able to go on a hunt, just shop online like I do. You can get fresh morels shipped to you overnight when in season or you can purchase them dried and use them throughout the year, if you are willing to pay the price. Don’t be surprised to pay ten dollars an ounce for these delicacies.
Once you try them you’ll be hooked.So now let’s get to my veal scaloppini and morel risotto recipes for you to enjoy.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins

Equipment

  • large skillet
  • meat pounder (do not use meat tenderizer)
  • wax paper

Ingredients
  

  • 6 slices veal cutlets about 1 lb
  • ½ cup flour
  • ½ cup chopped green onions
  • 2 cloves garlic chopped
  • ½ cup chopped parsley
  • ¾ cup small dried morel mushrooms reconstituted or 10-15 small fresh morels
  • ½ cup Marsala wine
  • ½ cup chicken broth
  • ¾ cup whipping cream
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp pepper fresh ground black

Instructions
 

Preparation

  • Place the veal between two sheets of wax paper and pound thin with a mallet.
  • Season the veal scaloppini with salt and pepper. Dredge veal in flour.
  • Place 1 tbsp of butter and 1 tbsp of oil in a large skillet and sauté veal 2 minutes on each side.
    Remove veal and set aside.
  • Add the other tablespoon of oil and butter to the skillet and sauté garlic and onions for I minute.
  • Add mushrooms and sauté another minute.
  • Add wine and chicken broth and bring to boil and reduce liquid to about half.
  • Stir in whipping cream.
  • To serve, plate the veal scaloppini and top with the creamy morel mushroom sauce.
  • Enjoy!

Notes

NOTE: To reconstitute mushrooms soak in warm water for about thirty minutes. Drain liquid and dry the mushrooms thoroughly.
Courtesy of Phillip J. Speciale, from the  Great-Chicago-Italian-Recipes.com
From The Great Morel - a great substitute for the veal is fresh butcher cut pork cutlets. This is one of those recipes that is easy and you serve to only your finest friends and guests and trust The Great Morel - they will be impressed!
Keyword morels and cream, morels and pork, morels and veal, morels and wine