Jacques Pépin: More Fast Food My Way
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This classic dish used to be made with veal. Nowadays, it is hard to find in supermarkets and very expensive. Turkey is an inexpensive alternative that is tender if not overcooked.
Dried morels are more flavorful than fresh and the soaking liquid used to reconstitute them adds intensity to the sauce. I usually rinse the morels briefly under running water to remove any surface dust or dirt before I put them in a bowl to soak. Take care to pour them and their soaking water into the skillets slowly, and discard the last few tablespoons of liquid, along with any sand or dirt that has settled to the bottom. You can substitute other dried mushrooms, like porcini (cèpes) or shiitakes.—Jacques Pépin
4 servings
- 1 cup dried morels (about 1 ounce)
- 1 1/2 cups tepid water
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 4 large or 8 small turkey scaloppine or cutlets (about 1 pound total)
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup finely chopped shallots or onion
- 2 tablespoons white dry vermouth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh tarragon or chives, for garnish
Rinse the morels briefly under cool running water and put them in a small bowl. Pour the tepid water over them and press a piece of aluminum foil on top, pushing it down into the mushrooms to keep them immersed in the water.