Sherried Cutlets with Mushrooms

INGREDIENTS
4-6       thin sliced cutlets of turkey, pork, chicken or veal
2          tablespoons olive oil
2          cups sliced mushrooms, white or Cremini
1          cup Heritage dry white wine or similar
½         cup Emile’s Sherry
1          small onion, chopped
4          cloves garlic, minced
1          teaspoon fresh thyme leaves or dry thyme
1          teaspoon butter or butter substitute
1          teaspoon all purpose flour
1          tablespoon chopped Italian parsley for garnish

METHOD

In a large skillet over medium-high heat, add one tablespoon olive oil and brown the cutlets on both sides. Remove and reserve. Lower to medium heat, add the onions and garlic and cook for 4 to 5 minutes until they are transparent. Add the second tablespoon of oil and the mushrooms. Cook the mushrooms, stirring occasionally, for 3 to 4 minutes. Add the sherry, wine, cutlets and thyme, reduce the heat to low and simmer for about 10 minutes.

Meanwhile, mash the flour and butter together with your fingers and mix until it forms a paste. Set aside. When the cutlets are done, strain the liquid into a small skillet. Using small bits at a time, over high heat, add the flour/butter paste and stir in to the liquid. When it hicens to the right consistency, remove from the heat and pour over the cutlets.

Serve over pasta, rice or polenta with a steamed green vegetable and a medium bodied red wine, such as Barbera or Sangiovese or the three TRE red wines.