Veal Scallops with Wild Mushroom, Mustard and Tarragon Sauce

Veal Scallops with Wild Mushroom, Mustard and Tarragon Sauce
adapted from Bon Appetit, November 2003

1 pound veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
6 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
2 tablespoons tarragon
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons Dijon mustard

Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; saute 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through.

Notes: This was really quite tasty. As I was cooking it reminded me strongly of my mother's stroganoff recipe, which I haven't made in a while and now realize I must soon have again. Meanwhile, I thought there was far too much sauce for the amount of veal and would probably cut that and the mushrooms back by half the next time. I still haven't figured out what to do with the leftover sauce. I sure hate to let something that delicious go to waste, though.