Ironchef - HA! Thats the exact mushroom blend I was using...
Thats what my market had this morning along with the common white buttons. I bought the dried porcinis, but didn't get the chance to soak 'em, so I was using cremini & oyster. I'll definetly add in the filtered soaking liquid tomorrow too. How much of it do you usually add?
I'm usually not a fan of flouring my meat (except fish), but I gave it a shot in my first batch and last batch (allowing the flour to saturate itself and better-bond to the meat). The scaloppine are ultra-thin, so they were only in the pan for 45sec or so. I found that I preferred high heat and an uncoated strip of meat. Letting the flour hydrate itself was second best, but the quick flour and fry method produced a light crisp exterior that separated in the sauce when I returned the veal pieces to the sauces to quickly reheat.
I also found a huge difference between using a sweet Marsala and a dry Marsala (oddly both had 18% alcohol). The sweet Marsala became way
to sweet when it was reduced, but the dry Marsala was perfect. Just enough sweetness once it reduced.
Oh, I did have to sneak an extra teaspoon of butter in when I added the shallots and mushrooms.
Does anyone use cream in their Marsala recipes? Thats one thing I didn't try today, and will have to give a go tomorrow with the Chicken Marsala.