There were quite a few other ideas for accompaniments to the ragout mentioned below. Given that I'm a vegetarian, the likelihood of me making them is smaller - but my husband certainly wouldn't mind if I happened to pick up a nice roast on the way home.
Anyway, if you're looking for a reason to eat fewer mushrooms (why?), here are some suggestions. I think I'll stick with the portabellas.
VEAL MARSALA WITH
MUSHROOM RAGOUT
SERVES 4
1 recipe mushroom ragout (see above)
1 cup Marsala
1¾ pounds veal cutlets or skinless boneless chicken breasts, thinly sliced
½ cup flour
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons heavy cream
2 tablespoons fresh parsley, finely chopped
Make the mushroom ragout, but don’t sprinkle with the parsley.
Pour the Marsala into the ragout and bring to a boil. Let the mixture bubble gently until the Marsala reduces by half. Transfer the mushroom mixture to a bowl; set aside.
Wipe out the skillet.
Place the veal or chicken between layers of plastic wrap. Using the side of a cleaver or a cast-iron skillet, pound the meat until it is ¼-inch thick. Place the flour, salt, and pepper in a large, shallow bowl. Coat the veal or chicken on both sides, patting off the excess.
Heat the skillet. Add 1 tablespoon of the oil. Add half of the chicken or veal, or enough to fill – but not crowd – the pan. Brown the meat over medium-high heat for 2 minutes on each side or until it is golden and cooked through. Transfer the meat to a platter.
Cook the rest of the meat in the remaining 1 tablespoon of oil in the same way, and then add it to the platter.
Return the mushroom mixture to the pan. Turn the heat to high. Cook, scraping up any brown bits clinging to the bottom of the pan, until the mixture comes to a boil. Lower the heat, stir in the cream, and taste for seasoning. Add more salt and pepper, if you like.
Return the meat with any liquid on the platter to the sauce, spooning the mushroom mixture over the meat. Heat just until the meat is hot. Sprinkle with parsley and serve at once.
TURKEY STEW WITH
MUSHROOM RAGOUT
SERVES 4
2½ pounds boneless turkey breast
1 tablespoon canola oil
2 onions, each cut into 8 wedges
4 tablespoons butter
Salt and pepper, to taste
3 tablespoons flour
2 cups chicken stock
1 cup water
1 recipe mushroom ragout (see left), omitting parsley
Peel off the turkey skin. Cut the meat along its natural lines into 3-inch pieces.
In a skillet, heat the oil. Add the onions and cook until they are browned on all sides. Remove them from the pan.
Add the butter to the pan. Add the turkey and sprinkle with salt and pepper. Cook for 2 minutes, then turn and cook the other side. Remove the turkey from the pan.
Sprinkle the flour into the pan. Cook, stirring, until the flour begins to brown. Pour in the stock and water. Let the liquids come to a boil and cook, stirring constantly to release the sediment in the pan. Return the onions and turkey to the pan. Let the mixture return to a boil. Lower the heat, partially cover the pan, and simmer the stew for 30 minutes or until the turkey is cooked through.
Stir the mushroom ragout into the pan. Let the stew simmer for 5 minutes more. Taste for seasoning, add more salt and pepper, if you like, and serve at once.
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