Shiitake Scallopine Recipes

SCALOPPINE OF WHITE MEAT WITH SHIITAKE AND COGNAC SAUCE

Steps:

• Drain the shiitake mushrooms and remove the stems, which are too fibrous to use. (Add them to the stock for the cream of lettuce soup.)
• Cut the caps into half-inch strips. Strain the juice through paper towels and reduce to one cup. Set aside.
• At serving time, use three skillets or two large saucepans. Divide the butter between the skillets and heat. When hot, add the scaloppines. Sprinkle with salt and pepper. Cook over medium to high heat for approximately one minute on each side. Arrange in a dish and set in a 180-degree oven to keep warm.
• Add the shallots and garlic to the skillets and saute for 30 seconds. Add the Cognac and flambe. Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices. Add the juice that has been released from the scaloppines. Strain into a clean saucepan and add the shiitakes. Bring to a boil and simmer for three minutes. Add salt and pepper to taste and the dissolved potato starch if the mixture needs thickening. Add a few drops of lemon juice. Arrange the scaloppines on a platter or individual plates and coat with the sauce and mushrooms. Serve immediately.

SCALLOPS WITH SHIITAKE AND OYSTER MUSHROOMS RECIPE - (3.9/5)

Steps:

• Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel. Remove stems from shiitakes [they can be tough] and slice mushroom caps into halves or thirds, depending on size. Carefully pull apart oyster mushrooms into individual petals. Slice the largest ones in half lengthwise. Melt 3 tablespoons of butter in a large nonstick lidded skillet over medium heat. Sauté the shiitake and oyster mushrooms for 5 minutes, or until they are browned, stirring occasionally and sprinkling them lightly with salt and pepper as they cook. Add the scallions, ginger and wine. Cook the mixture, tossing or stirring, until the wine is almost evaporated. Add the broth. Reduce heat to medium low, cover the pan and let the mushrooms stew until they are soft, about 10 to 15 minutes. Uncover the pan and remove the ginger slices. This can be done up to four hours in advance. Reheat before proceeding. Prepare scallops. Rinse scallops carefully to remove any grit. If your scallops have white, sinewy looking pieces on the side, trim them off with a sharp knife; this is the foot that attached it to the shell. Blot scallops dry with paper towels and arrange on plate with flat sides up. Season with salt and pepper. Immediately before plopping them in the skillet to brown, dredge the flat tops and bottoms lightly in flour. In a nonstick skillet, brown the scallops in a mix of canola oil and butter over high heat, about 2 minutes. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan, turn off the heat and let the scallops finish cooking in the residual heat of the pan, 2 minutes or so. Divide the scallops on two plates. Spoon the mushroom mixture around the scallops and sprinkle with chopped parsley and serve.

SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY

Steps:

• Melt 3 teaspoons of butter in a large nonstick skillet over medium heat. Add the shiitakes and saute until soft, about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, about 1 minute per side. Add 1 teaspoon of butter and toss to coat. Stir in the lemon juice, salt, pepper and parsley. Divide among 4 plates and serve immediately.

SCALOPPINE WITH ANY MEAT

Steps:

• Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
• Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.