Recipe: Happy Turkey Scaloppine (with mushrooms, peas and carrots)

HAPPY TURKEY SCALOPPINE

"The day Chris prepared this spring-like dish of turkey cutlets, I was not in a good mood. One bite changed my outlook. The garnish of spring peas and plain old goodness of the morels did the trick and now Happy Turkey is my family's pick-me-up dinner."


1 ounce (about 1 1/2 cups) small dried morels or 1/4 pound fresh morels
1 1/2 cups canned low-sodium chicken broth
1 pound turkey cutlets, cut into 8 pieces
Kosher or sea salt and freshly ground black pepper
All-purpose flour
2 tablespoons unsalted butter, divided use
1 tablespoon olive oil
1 cup very thin matchsticks of carrot
1 cup frozen baby peas, defrosted and drained, or 1 cup lightly cooked fresh peas
2 tablespoons dry sherry, or dry white wine
2 tablespoons fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh tarragon

If using dried morels, bring the stock to a boil in a small saucepan. Pour the stock over the mushrooms in a heatproof bowl. Let stand until the mushrooms are softened, about 20 minutes.

Drain the mushrooms, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth. Press on the mushrooms to remove as much liquid as possible. Rinse the mushrooms to remove as much grit as possible, then drain thoroughly. Set the mushrooms and liquid aside separately.

Place the turkey cutlets between 2 pieces of plastic wrap. Pound lightly with a meat mallet or the bottom of a small, heavy saucepan to an even 1/2-inch thickness. Sprinkle both sides lightly with salt and pepper. Coat both sides lightly with flour.

Melt 1 tablespoon of the butter and the oil in a large, heavy skillet over medium-high heat until the butter just begins to brown, 1 to 2 minutes. Add as many of the cutlets as will fit without touching. Cook just until lightly golden brown on the underside, about 1 1/2 minutes. Turn and cook the second side just until golden brown, no more than 1 minute. Quickly remove the cutlets from the skillet to prevent overcooking and repeat with the remaining pieces if necessary.

Add the morels, carrot, and peas to the pan. Increase the heat to high and cook until any liquid has evaporated, about 2 minutes. Pour in the mushroom soaking liquid or stock and sherry and add the remaining 1 tablespoon butter, the parsley, chives, and tarragon. Bring to a boil.

Tuck the cutlets into the liquid. Boil until the liquid is reduced to make just enough sauce to lightly coat the turkey and vegetables, about 2 minutes. Taste and adjust the seasoning with salt and pepper if necessary.

Transfer the cutlets to 4 serving plates and top each portion with some of the vegetable mix and sauce. Serve immediately.

Makes 4 servings
Source: The Mushroom Lover's Mushroom Cookbook and Primer by Amy Farges and Christopher Styler