Elegantly Seared Veal with Wild Mushroom Cream Sauce
Indulge in a gourmet dish that brings together tender veal scallops and a rich wild mushroom cream sauce. This dish showcases seasonal wild mushrooms like chanterelles, shiitake, and oyster, combined with aromatic shallots and fresh herbs. Each bite is enhanced by a splash of dry white wine and luxurious heavy cream, creating a comforting yet sophisticated meal perfect for any special occasion or intimate dinner. Delight your guests with this beautiful dish that is bursting with flavor and elegance.
N/A
Servings
500
Calories
15
Ingredients
Ingredients
Olive oil
4 tablespoons (divided)
Unsalted butter
4 tablespoons (divided)
Shallot
1/2 cup (minced)
Wild mushrooms
8 ounces (such as chanterelles, shiitake, or oyster, cleaned and sliced)
Fresh thyme
1 teaspoon (minced)
Salt
3/4 teaspoon (divided)
Black pepper
3/4 teaspoon (divided)
Garlic
1 large clove (minced)
Dry white wine
1/2 cup (none)
Veal demi-glace
1 cup (none)
Heavy cream
1 cup (none)
Veal cutlets
8 (scallopini style)
Flour
enough for dredging (none)
Lemon juice
1 tablespoon (freshly squeezed)
Fresh chervil
1/2 teaspoon (minced)
Instructions
1
Prepare the sauce first: In a large sauté pan over medium-high heat, combine the olive oil and unsalted butter until hot and bubbly.
2
Add the minced shallots and sauté for about 1 minute, stirring until they become translucent and fragrant.
3
Incorporate the wild mushrooms, fresh thyme, salt, and black pepper. Sauté, stirring occasionally, for about 5 minutes or until the mushrooms are tender and lightly browned.
4
Next, add the minced garlic and stir for another minute until fragrant. Pour in the dry white wine and allow it to simmer until reduced by half, scraping up any brown bits from the pan.
5
Add the veal demi-glace and let it simmer for about 5 minutes, allowing the flavors to meld.
6
Stir in the heavy cream and continue to reduce until the sauce thickens lightly. Once done, cover the sauce with a round of buttered wax paper to keep warm.
7
For the veal: Dredge each veal scallop in flour, shaking off any excess. Season lightly with salt and pepper.
8
In another skillet set over medium heat, add olive oil and butter until hot. Place the veal scallops in the skillet and sauté for approximately 1 minute on each side until they develop a golden-brown crust.
9
Transfer the scallops to the warm sauce, letting them soak in the flavors for about a minute.
10
Before serving, drizzle the mixture with fresh lemon juice and sprinkle with minced chervil for an added layer of freshness and visual appeal.
Nutrition Information
37.5g
Fat
12.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Elegantly Seared Veal with Wild Mushroom Cream Sauce?
It is a gourmet dish featuring tender veal scallops served with a rich cream sauce made from wild mushrooms, shallots, white wine, and fresh herbs.
Which types of mushrooms are recommended for this recipe?
This recipe specifically suggests using wild mushrooms such as chanterelles, shiitake, or oyster mushrooms.
How should the veal cutlets be prepared before cooking?
The veal cutlets should be scallopini style, dredged in flour (with excess shaken off), and seasoned lightly with salt and pepper.
How many calories are in a serving of this dish?
There are approximately 500 calories per serving of this veal dish.
What is the protein content per serving?
Each serving contains 25 grams of protein.
What is the fat content of this recipe?
This dish contains 37.5 grams of fat per serving.
How many carbohydrates are in this recipe?
The dish contains 12.5 grams of carbohydrates per serving.
What kind of wine is used in the sauce?
A half cup of dry white wine is used to deglaze the pan and add flavor to the sauce.
How long do you cook the veal scallops?
The veal scallops are sautéed for approximately 1 minute on each side until they develop a golden-brown crust.
What is used to thicken the mushroom sauce?
The sauce is thickened by reducing a combination of white wine, veal demi-glace, and heavy cream.
What fresh herbs are included in this recipe?
The recipe uses fresh thyme for the sauce and fresh chervil for the final garnish.
What is the first step in preparing the sauce?
The first step is to combine olive oil and unsalted butter in a large sauté pan over medium-high heat until hot and bubbly.
How are the shallots prepared?
The recipe calls for 1/2 cup of minced shallots, which are sautéed until translucent and fragrant.
How do you keep the sauce warm while cooking the veal?
Once the sauce is finished, it should be covered with a round of buttered wax paper to maintain its warmth and consistency.
When is the lemon juice added?
The fresh lemon juice is drizzled over the mixture just before serving to add a layer of freshness.
How many veal cutlets are needed for this recipe?
The recipe requires 8 veal cutlets prepared in a scallopini style.
What is the role of veal demi-glace in this dish?
One cup of veal demi-glace is simmered into the sauce to provide a deep, rich, and concentrated flavor.
Is this dish suitable for a special occasion?
Yes, it is described as a sophisticated and elegant meal perfect for special occasions or intimate dinners.
What aromatics are used besides shallots?
The recipe also uses one large clove of minced garlic, added after the mushrooms have browned.
How much butter and oil are needed in total?
The recipe uses 4 tablespoons of olive oil and 4 tablespoons of unsalted butter, both divided between the sauce and the veal.
What type of butter should I use?
The recipe specifically calls for unsalted butter to better control the salt levels of the dish.
How do you incorporate the mushrooms?
The mushrooms are sautéed with thyme, salt, and pepper for about 5 minutes until tender and lightly browned.
How long should you reduce the white wine?
The dry white wine should be simmered until it is reduced by half while scraping up the brown bits from the pan.
What is the final garnish for the dish?
The dish is finished with a sprinkle of 1/2 teaspoon of minced fresh chervil.
Can I use just one type of mushroom?
Yes, while a mix is suggested, you can use 8 ounces of any of the specified mushrooms like shiitake or oyster.
How much salt and pepper are used?
The recipe uses 3/4 teaspoon of salt and 3/4 teaspoon of black pepper, both divided between stages.
Is there any sugar in this recipe?
According to the nutritional data provided, the sugar content is not listed or is negligible.
Is the dish considered high protein?
With 25 grams of protein per serving, it provides a significant amount of protein.
What is the purpose of dredging the veal in flour?
Dredging in flour helps the veal develop a golden-brown crust and slightly helps in thickening the sauce when combined.
Do you cook the veal in the same pan as the sauce?
No, the sauce is prepared in one large sauté pan, and the veal is sautéed in a separate skillet before being combined.