Veal Scaloppine with Mushroom Cream Sauce

• 1 1/2-ounce package dried porcini mushrooms*
• 1 cup dry white wine
• 1 cup chopped shallots (about 6 large)
• 2 tablespoons white wine vinegar
• 1 1/2-ounce package dried morel mushrooms*
• 2 cups hot water
• 4 tablespoons (or more) olive oil
• 12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
• 1 cup whipping cream
• 1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces

1. Finely grind dried porcini in spice grinder or coffee grinder.
2. Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use).
3. Add wine, 1/2 cup shallots and vinegar to saucepan.
4. Boil until porcini broth is reduced to 3/4 cup, about 5 minutes.
5. Set aside.
6. Place dried morels in small bowl.
7. Pour 2 cups hot water over; let stand until morels soften, about 30 minutes.
8. Drain; reserve soaking liquid.
9. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
10. Add fresh mushrooms and remaining 1/2 cup shallots and saute until tender, about 7 minutes.
11. Add drained morels and stir 3 minutes.
12. Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes.
13. Season sauce with salt and pepper.
14. Remove sauce from heat; cover to keep warm.
15. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
16. Sprinkle veal with salt and pepper.
17. Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary.
18. Divide veal among 4 plates.
19. Spoon mushroom sauce over veal and serve.
20. *Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.

porcini mushrooms, white wine, shallots, white wine vinegar, morel mushrooms, water, olive oil, mushrooms, whipping cream, veal cutlets

Taken from www.epicurious.com/recipes/food/views/veal-scaloppine-with-mushroom-cream-sauce-103905 (may not work)