Best 20 Veal And Mushrooms Recipes

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Veal and mushrooms are a classic combination that can be enjoyed in a variety of dishes. Veal is a tender and flavorful meat that pairs well with the earthy flavor of mushrooms. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a veal and mushroom recipe out there to suit your needs. From braised veal with wild mushrooms to pan-fried veal cutlets with sautéed mushrooms, the possibilities are endless. So gather your ingredients and get ready to create a delicious and memorable meal that will surely impress your family and friends.

Here are our top 20 tried and tested recipes!

VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS



Veal Stew with Shallots and Wild Mushrooms image

When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

1 tablespoon olive oil
1 pound lean veal shoulder, cut into 1 1/2-inch cubes
1/2 teaspoon salt
Freshly ground black pepper
20 shallots (about 1 1/2 pounds), peeled and left whole
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 fresh sage leaves, or 1 teaspoon dried
2 fresh large sprigs thyme, or 1/8 teaspoon dried
2 Yukon gold potatoes (about 1/2 pound), peeled and cut into 3/4-inch pieces
4 ounces cremini or button mushrooms, thinly sliced
4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
2 tablespoons snipped fresh chives

Steps:

  • Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
  • Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
  • Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.

Nutrition Facts : Calories 336 g

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES



Veal Cutlets with Mushrooms and Tomatoes image

Categories     Mushroom     Tomato     Sauté     Veal     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons olive oil
2 large garlic cloves, chopped
3/4 teaspoon chopped fresh rosemary
12 ounces mushrooms, sliced
12 ounces plum tomatoes, seeded, chopped
1 pound thin veal cutlets
All purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
  • Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
  • Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

VEAL, WILD MUSHROOMS, AND RED WINE



Veal, Wild Mushrooms, and Red Wine image

Provided by Abigail Kirsch

Categories     Mushroom     Passover     Rosemary     Veal     Carrot     Red Wine     Spring     Kosher     Thyme

Yield Makes 12 servings

Number Of Ingredients 13

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons plus 2 tablespoons olive or vegetable oil
2 large yellow onions, finely chopped
3 tablespoons potato starch
4 cups chicken broth
1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel
3/4 pound baby carrots
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices
Garnish: 2 teaspoons finely chopped curly parsley

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
  • 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
  • 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
  • 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
  • 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.

VEAL SHANKS WITH MUSHROOMS AND ROSEMARY



Veal shanks with mushrooms and rosemary image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 11

4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons chopped fresh or dried rosemary

Steps:

  • Preheat oven to 375 degrees.
  • Dredge the pieces of shank in flour seasoned with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
  • Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
  • Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 3 grams

VEAL SHOULDER WITH PORCINI MUSHROOMS, GARLIC AND ROSEMARY



Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary image

Categories     Beef     Garlic     Mushroom     Tomato     Braise     Passover     Low Carb     Rosh Hashanah/Yom Kippur     Veal     Red Wine     Spring     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 3/4-ounce package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 5-pound veal shoulder clod roast, tied to hold shape
1/4 cup olive oil
2 pounds meaty veal neck bones
4 cups canned low-salt chicken broth
1/2 cup dry red wine
1/2 cup drained chopped canned tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.
  • Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer veal to work surface, scraping any sauce back into pot. Remove strings. Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)
  • Preheat oven to 350°F. Bake veal covered until heated, about 35 minutes.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE



Veal and Mushrooms With Madeira Sauce image

Make and share this Veal and Mushrooms With Madeira Sauce recipe from Food.com.

Provided by Oolala

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb veal, pounded thin
1/2 cup flour, to coat veal
3 tablespoons butter, may need more
salt, to taste
pepper, to taste
1/2 lb mushroom, sliced
3 tablespoons butter
1/2 cup beef bouillon
1/2 cup madeira wine
1/4 cup sherry wine

Steps:

  • Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
  • Remove from skillet and keep warm.
  • Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
  • Add the veal and cook 5-10 minutes covered.

VEAL STEW WITH SHALLOTS AND MUSHROOMS



Veal Stew With Shallots and Mushrooms image

I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.

Provided by ShelleyGirl13

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 lb lean veal shoulder, cut into 1 1/2-inch cubes
1/2 teaspoon salt
fresh ground black pepper
20 shallots, peeled and left whole
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 1/2 cups homemade chicken stock or 1 1/2 cups canned low sodium chicken broth, skimmed of fat
8 fresh sage leaves
2 large fresh thyme sprigs
2 yukon gold potatoes, peeled and cut into 3/4-inch pieces
4 ounces button mushrooms, thinly sliced
4 ounces oysters or 4 ounces shiitake mushrooms, stemmed and thinly sliced
2 tablespoons snipped fresh chives

Steps:

  • Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Put into a platter.
  • Reduce heat to medium, add shallots and 3 tablespoons water, saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
  • Heat a large nonstick skillet over medium-high heat until hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
  • Enjoy.

Nutrition Facts : Calories 403.4, Fat 11.5, SaturatedFat 3.5, Cholesterol 108.3, Sodium 1020, Carbohydrate 36.3, Fiber 1.6, Sugar 1.9, Protein 33.9

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS



Veal Medallions With Shallots and Mushrooms image

This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.

Provided by MariaLuisa

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups chicken stock or 2 cups veal stock
4 -5 shallots, about 1 inch in diameter, peeled and sliced in half lengthwise
1 tablespoon butter
1 1/2 tablespoons flour
6 slices lean bacon
1/4 lb button mushroom
1 lb veal tenderloin, sliced into 1-inch medallions
1/4 cup dry white wine
2 tablespoons heavy cream
2 tablespoons parsley, minced
lemon juice, to taste
cherry tomatoes or grape tomatoes, for garnish

Steps:

  • Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
  • Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
  • In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
  • Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
  • Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
  • Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
  • Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.

PRESSURE COOKER VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS



Pressure Cooker Veal Stew with Shallots and Wild Mushrooms image

Egg noodles are the perfect side dish for this elegant stew.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 14

1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes
Coarse salt and freshly ground pepper
3 1/2 tablespoons olive oil
4 ounces cremini or button mushrooms, thinly sliced
4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
2 cloves garlic, minced
2/3 cup dry white wine
1 tablespoon all-purpose flour
2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 fresh sage leaves, or 1 teaspoon dried
2 fresh large sprigs thyme, or 1/8 teaspoon dried
1 pound small shallots, peeled
1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
2 tablespoons snipped fresh chives

Steps:

  • Sprinkle veal with salt and pepper. Pour 1 1/2 tablespoons olive oil into the pressure cooker, and place over medium-high heat. Cook veal in batches without crowding, until browned on all sides, about 5 minutes. Remove from pot, and transfer to a dish.
  • Add remaining 2 tablespoons olive oil and mushrooms, and cook, stirring until golden, 2 to 3 minutes. Add garlic, and cook for 1 minute. Remove from pot, and transfer to a dish.
  • Add wine. Scrape up any browned bits from the bottom. Add flour, and cook, stirring for 1 minute. Add reserved veal, stock, sage, and thyme, and bring to a boil. Reduce heat to medium. Attach cover, and bring pressure to the second red ring. Adjust heat to maintain pressure, and cook for 20 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Remove cover.
  • Add shallots, potatoes, and reserved mushrooms, and place over medium heat. Attach cover, and bring pressure to second red ring. Adjust heat to maintain pressure, and cook for 4 minutes. Turn off heat, and allow pressure to decrease using the natural release method. Remove thyme sprigs, and stir in chives. Serve.

VEAL SCALOPPINE WITH GRAPES AND MUSHROOMS



Veal Scaloppine With Grapes and Mushrooms image

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!

Provided by Rita1652

Categories     Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon italian seasoning
2 tablespoons unsalted butter
4 tablespoons olive oil
1 lb button mushroom, wiped clean and quartered
1 large onion, sliced
2 garlic cloves, sliced
2 cups beef stock
1/2 cup marsala wine or 1/2 cup sherry wine
1 cup red seedless grapes, cut in 1/2

Steps:

  • Season veal with salt and pepper.
  • Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
  • In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
  • Remove from pan and keep warm.
  • Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
  • Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
  • Add beef stock, bring to boil and simmer 2 to 3 minutes.
  • Return meat and any accumulated juices to the pan.
  • Reheat 1 to 2 minutes.
  • Toss in the grapes just to coat.
  • Serve veal topped with sauce and mushrooms and grapes.

Nutrition Facts : Calories 452.3, Fat 21.1, SaturatedFat 7, Cholesterol 103.2, Sodium 752.6, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 27

GRILLED VEAL CHOP WITH FINGERLINGS, MUSHROOMS AND CHERRY PEPPERS



Grilled Veal Chop with Fingerlings, Mushrooms and Cherry Peppers image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 bone-in veal chops, at least 1-inch thick
Kosher salt
Extra-virgin olive oil
4 cloves garlic, smashed
1/2 pound fingerling potatoes, cut in rounds about 1/2-inch thick
1 1/2 pounds assorted mushrooms (shiitake, chanterelle, oyster, or cremini), sliced
5 to 6 hot cherry peppers with their vinegar, stems and seeds removed, quartered
1 bunch chives, cut into 1-inch lengths

Steps:

  • Preheat the grill to medium.
  • Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
  • Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
  • While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
  • When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
  • Mouthwateringly spicy and delicious!

VEAL AND MUSHROOMS



Veal and Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 pound (1 stick) unsalted butter
1 large Bermuda onion, chopped (about 2 cups chopped)
2 tablespoons chopped garlic
2 pounds boneless veal shoulder, cut into 1-inch cubes
1 cup all-purpose flour
1 quart sliced mushrooms
1/4 cup chopped fresh parsley leaves
3 cups crushed plum tomatoes (recommended: San Marzano)
1 pint chicken stock or broth
Salt
Black pepper

Steps:

  • Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.

VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY



Veal Scallops with Mushrooms and Rosemary image

Categories     Beef     Herb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 pound white mushrooms
3/4 pound veal scallops (each about 1/8 inch thick)
1 teaspoon chopped fresh rosemary leaves
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/4 cup dry white wine
1/4 cup heavy cream

Steps:

  • Thinly slice mushrooms. If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap. Pat veal dry with paper towels and season with salt and pepper.
  • In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes. Transfer mushroom mixture to a plate. Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking. Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through. Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner. Add wine carefully to skillet and deglaze, scraping up brown bits. Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
  • Pour mushroom mixture over veal.

VEAL SCALOPPINE WITH EGGPLANT AND MUSHROOMS



Veal Scaloppine with Eggplant and Mushrooms image

Categories     Mushroom     Potato     Sauté     Veal     Eggplant     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 pound eggplant, cut crosswise into 1/4-inch-thick slices
4 tablespoons olive oil
1 cup all purpose flour
12 2-ounce slices veal top round, pounded to 1/4-inch thickness
2 tablespoons (1/4 stick) butter
4 ounces button mushrooms, sliced (about 1 1/2 cups)
1 cup whipping cream
1/4 cup Madeira
1 tablespoon porcini powder
2 tablespoons chopped fresh Italian parsley

Steps:

  • Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter.
  • Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, sauté veal until brown, about 1 minute per side. Transfer to plate.
  • Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper.
  • Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.

SWISS-STYLE VEAL AND MUSHROOMS



Swiss-Style Veal and Mushrooms image

Do you wish dinner could be ready when you got home? It takes just 10 minutes to fix it in the morning, then the slow cooker lets you forget it while it cooks all day.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 7h15m

Yield 4

Number Of Ingredients 11

1 ¾ cups Swanson® Chicken Stock
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 teaspoon dried thyme leaves, crushed
1 ½ pounds veal for stew
1 (8 ounce) package sliced mushrooms
8 green onions, sliced
2 tablespoons all-purpose flour
¼ cup water
1 cup shredded Swiss cheese
Hot cooked egg noodles
Freshly ground black pepper

Steps:

  • Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
  • Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
  • Stir in the cheese. Serve over the noodles. Season with the black pepper.

Nutrition Facts : Calories 651.2 calories, Carbohydrate 59.9 g, Cholesterol 227.8 mg, Fat 21.4 g, Fiber 4.9 g, Protein 53.1 g, SaturatedFat 9.5 g, Sodium 1002.6 mg, Sugar 3.8 g

VEAL MILANESE WITH ARUGULA SALAD AND ROASTED MAITAKE MUSHROOMS



Veal Milanese with Arugula Salad and Roasted Maitake Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 24

3 cups maitake mushrooms, separated into small pieces
Olive oil, for roasting and shallow-frying
Kosher salt and pepper
Kosher salt and pepper
4 (1 1/2-inch-thick) bone-in veal chops, Frenched, chine bone removed
Flour, for dredging
4 large free-range organic eggs
1 cup fine dry bread crumbs
1 cup panko bread crumbs or homemade coarse bread crumbs
1/2 cup finely grated Parmigiano-Reggiano cheese
A little freshly grated nutmeg
2 lemons, halved and caramelized, or cut into wedges
Arugula Salad with Sage and White Balsamic Vinaigrette, recipe follows
1 small clove garlic, pasted
2 or 3 leaves fresh sage, very thinly sliced or mashed together with the garlic using a mortar and pestle
1 small shallot, grated (about 1 1/2 tablespoons)
1 tablespoon fresh lemon juice
2 tablespoons white balsamic vinegar
2 teaspoons light honey (such as acacia)
1/3 cup EVOO
Salt and pepper
Salt and pepper
5 ounces arugula, baby kale, or a combination (6 cups)
1 pint cherry or grape tomatoes, halved

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes.
  • Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper.
  • Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third.
  • When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven.
  • In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat.
  • Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven.
  • Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet.
  • In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.

BRAISED VEAL SHANKS WITH MUSHROOMS AND SHALLOTS



BRAISED VEAL SHANKS WITH MUSHROOMS AND SHALLOTS image

Yield 6 people

Number Of Ingredients 10

6 tbs. olive oil
18 shallots, peeled
1 lb. button mushrooms, thickly sliced
6 garlic cloves, chopped
2 tsp. rosemary
6 1 1/2 inch thick veal shank pieces
all purpose flour
3 14 oz. cans chicken broth
3/4 oz. dried porcini mushrooms, rinsed
1 15 oz. can diced tomatoes, drained

Steps:

  • 1.Preheat oven to 350 2. Heat 4 tbs. oil in large heavy pot over medium high heat. Add shallots and saute until begins to brown (7 min.) remove with slotted spoon to plate. 3.Add garlic, rosemary, and mushrooms to pot, saute 5 min until brown. Transfer to bowl. 4.Add remaining 2 tbs. oil to pot. Sprinkle veal with salt and pepper, and coat with flour. Saute until brown, (5 min. per side). Transfer veal to another plate. 5. Add 2 tbs. flour to pot, stir until golden ( 1 min.). Add chicken broth, bring to boil, scraping up bits. Return veal and cooked mushroom mixture to pot, bring to boil.( Do not add shallots yet) 6.Cover pot, place in oven. Cook veal mixture 30 min. Add shallots, cover and return pot to oven. Cook 30 min. longer. Uncover pot. Cook until veal is tender and sauce thickens (20 min. longer) Can be made ahead, chill uncovered until cold (2 hours).Cover, chill, reheat before serving.

BRAISED VEAL SHANK WITH MUSHROOMS AND SHALLOTS RECIPE



Braised Veal Shank with mushrooms and shallots Recipe image

Provided by á-2953

Number Of Ingredients 10

6 T olive oil
18 shallots, peeled
1 pound button mushrooms, thickly sliced
6 garlic cloves,chopped
2 t minced fresh rosemary
6 1 1/2 thick veal shank pieces ( 10 oz ea )
flour
3 ( 14 1/2 oz) cans chicken broth
3/4 oz dried porcini mushrooms rinsed
1 (15 oz) can diced tomatoe in juice drained

Steps:

  • Preheat oven 350 heat 4 T olive oil in heavy pot over medium high heat. Add shallots and sautee until brown about 7 minutes. Transfer shallots to plate using slotted spoon. Add sliced mushrooms,garlic,minced rosemary and sautee until mushrooms brown. Transfer mixture to bowl Add remaining oil and sautee veal (salt,pepper and flour coated) until brown about 5 minutes per side remove veal Add 2 T flour to pot and stir until golden, about 1 min. Add chicken broth and bring to a boil scraping up browned bits. return other items to pot(except shallots) and bring to boil. Cover pot,place in oven. Cook 30 minutes. Add shallots,cover and cook another 30 min. uncover pot and cook until veal is tender and sauce thickens.about 20 min.

ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA



ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA image

Categories     Beef     Mushroom     Vegetable     Fry     Roast     Dinner

Yield 2 servings

Number Of Ingredients 15

1 cup rich beef stock (2x strength)
1/2 cup water
4 baby turnips, peeled
4 baby carrots, peeled
4 pearl onions, peeled
2 garlic cloves, peeled
2 veal rib chops (3/4 lb. each, cut 1.25 inches thick)
Salt and freshly ground white pepper
Pinch of ground cloves
Pinch of freshly grated nutmeg
3 T unsalted butter, sectioned
1/2 lb. oyster mushrooms, caps quartered
1/4 lb. shiitake mushrooms, caps quartered
1/2 C Madeira
2 T coarsely chopped flat leaf parsley

Steps:

  • In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring them to a plate as they are done, 8 to 10 minutes. Reserve the garlic cloves and the broth. Preheat the oven to 400 F. Season the veal chops with salt and white pepper and the cloves and nutmeg. Melt 1 T butter in a large skillet. Add the veal chops and pearl onions and cook over moderately high heat, turning once, until the chops and onions are nicely browned, about 8 minutes. Return the onions to the plate with the other vegetables and transfer the veal chops to a rimmed baking sheet. Roast the chops in the oven until pink in the center, about 10 minutes. Meanwhile, melt 1 T of the butter in the skillet. Add the mushrooms, season with salt and white pepper and cook over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Stir in 1/4 C of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes. Add the remaining 1/4 C Madeira and cook over moderately high heat for 2 minutes longer. Transfer the veal chops to dinner plates and keep warm. Pour any veal roasting juices into the mushrooms. Add the vegetables and the reserved broth and garlic and simmer over low heat until warmed through, about 1 minute. Remove from the heat and swirl in the remaining 1 T butter and season with salt and white pepper. Pour the sauce and vegetables over the veal chops, sprinkle with chopped parsley and serve.

BRAISED RICE WITH LAMB CHOPS, SAUSAGES AND VEAL STRIPS TOPPED WITH MUSHROOMS AND A BASIL TOMATO SAUCE



Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 17

Olive oil
Margarine
3 red onions, chopped
3 cloves garlic, diced
1/2 cup rice
1 cup champagne
Pinch salt
1 package lamb chops
Parsley flakes
1 package sausages (snags)
1 package veal, sliced
1 tablespoon butter
8 mushrooms, sliced
1 (16-ounce) jar tomato sauce
Dried basil
Handful grated Parmesan cheese
3 to 4 scallions, diced

Steps:

  • Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.
  • Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.
  • Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
  • In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
  • Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
  • Finally cut up a bundle of scallions and sprinkle over the rice and serve.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Choose veal that is fresh and free of any blemishes. Use fresh mushrooms, and avoid using canned or frozen mushrooms.
  • Tenderize the veal: Veal can be tough, so it's important to tenderize it before cooking. You can do this by pounding it with a meat mallet or marinating it in a mixture of olive oil, lemon juice, and herbs.
  • Cook the veal properly: Veal should be cooked over medium heat until it is just cooked through. Overcooking will make the veal tough and dry.
  • Use a variety of mushrooms: Different types of mushrooms have different flavors and textures. Using a variety of mushrooms will add depth and complexity to the dish.
  • Add some acidity: Acidity helps to balance the richness of the veal and mushrooms. You can add acidity to the dish by using lemon juice, white wine, or vinegar.
  • Serve the veal and mushrooms with a simple гарнир: A simple гарнир, such as mashed potatoes or rice, will help to soak up the delicious sauce from the veal and mushrooms.

Conclusion:

Veal and mushrooms are a classic combination that is sure to please everyone at the table. With the right ingredients and a little bit of care, you can create a dish that is both delicious and impressive.

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