Method
Serves 4
Rinse porcini mushrooms then soak in hot water for 30 minutes.
Reserving soaking liquid, remove mushrooms, rinse them well under
running water, shake off excess water. Chop porcini if large.
Strain liquid into a bowl through a sieve lined with a piece of
kitchen paper, then strain again.
Put 1½ tbsp of butter in a medium frying pan and set over a
gentle heat. Add onion and porcini, cover with a lid and cook
gently for 10 minutes. Add ½ cup strained porcini liquour, cover
with the lid again and cook gently for 10 minutes more.
Turn off the heat and prepare the meat. Cut the schnitzels into
smallish pieces. Coat with seasoned flour, dusting off the excess.
Set a large frying pan over a medium heat, add 1 tablespoon olive
oil, and when it is hot, drop in 2 tablespoons butter. While the
mixture is sizzling, add as many pieces of schnitzel as will fit in
a single layer and cook until golden brown.
Transfer to a plate as the pieces are done and repeat with
remaining schnitzel, using additional oil and butter as required.
When all the schnitzels are cooked, return them to the pan and salt
lightly.
Gently reheat the porcini and once it is nice and hot, pour in the
Pinot Noir and thyme. Let everything bubble for a minute or two,
then swirl in the cream. Let the cream reduce for 1-2 minutes, then
pour the lot over the meat. Mix together and serve in the pan.