Veal With Whipped Parsnips And Mushroom Cream Sauce Recipes

VEAL SCALOPPINE WITH MUSHROOM CREAM SAUCE

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.

VEAL WITH MUSHROOM SAUCE

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.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

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 WITH WHIPPED PARSNIPS AND MUSHROOM CREAM SAUCE

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.