VEAL SCALOPPINE WITH MUSHROOM CREAM SAUCE
Categories Milk/Cream Dairy Mushroom Sauté Dinner Meat Veal Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Finely grind dried porcini in spice grinder or coffee grinder. Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use). Add wine, 1/2 cup shallots and vinegar to saucepan. Boil until porcini broth is reduced to 3/4 cup, about 5 minutes. Set aside.
- Place dried morels in small bowl. Pour 2 cups hot water over; let stand until morels soften, about 30 minutes. Drain; reserve soaking liquid. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms and remaining 1/2 cup shallots and sauté until tender, about 7 minutes. Add drained morels and stir 3 minutes. Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes. Season sauce with salt and pepper. Remove sauce from heat; cover to keep warm.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary. Divide veal among 4 plates. Spoon mushroom sauce over veal and serve.
- *Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.
SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE
Make and share this Sauteed Veal Scallops in a Wild Mushroom Cream Sauce recipe from Food.com.
Provided by 2Bleu
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
- Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
- Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
- Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
- MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
- In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
- Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.
Nutrition Facts : Calories 481.2, Fat 47.3, SaturatedFat 22.9, Cholesterol 112, Sodium 467.6, Carbohydrate 8.6, Fiber 0.7, Sugar 1.4, Protein 3.7
SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE
Categories Milk/Cream Mushroom Shellfish Sauté Dinner Meat Veal Shrimp Fall Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
VEAL WITH MUSHROOM SAUCE
Make and share this Veal With Mushroom Sauce recipe from Food.com.
Provided by ImPat
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
- Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
- Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
- Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
- Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.
Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES
Pork chops can be substituted for the veal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
- Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
- Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.
VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
VEAL WITH WHIPPED PARSNIPS AND MUSHROOM CREAM SAUCE
Categories Milk/Cream Dairy Mushroom Sauté Veal Parsnip Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Add chicken stock. Boil until mixture is reduced to 1 1/4 cups, about 12 minutes. Stir in whipping cream, parsley and mustard. Season sauce with salt and pepper.
- Meanwhile, sprinkle veal chops with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 4 minutes per side for medium-rare.
- Spoon Whipped Parsnips onto 4 plates. Place veal chops atop parsnips. Spoon sauce around parsnips and serve.
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