Best 7 Veal With Mushroom Sage Ragoût Recipes

VEAL WITH MUSHROOM-WINE SAUCE

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.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

VEAL AND MUSHROOM RAGOUT

Steps:

• 1 Heat 2 teaspoons of the oil in an ovenproof 4-to-5-quart Dutch oven over medium heat
• 2 Add the onion and salt to taste
• 3 Adjust the heat so the onion cooks but does not brown
• 4 Cook for 8 to 10 minutes, until the onion is soft
• 5 Meanwhile, heat 2 teaspoons of the oil in a large, shallow nonstick saute pan over medium-high heat
• 6 Working in batches, add a portion of mushrooms, filling but not crowding the pan
• 7 Stir-fry the mushrooms just until they start to brown
• 8 Transfer to the pot with the onion; it's okay if the onion is still cooking
• 9 Repeat, adding oil as needed, until all of the mushrooms have been cooked and transferred to the Dutch oven
• 10 Working in batches, add the veal to the (now-empty) pan and cook for a few minutes, turning the pieces as needed to promote even browning and adding oil to the pan as needed
• 11 While the meat is cooking, stir the flour into the onion-mushroom mixture in the Dutch oven so the flour is absorbed
• 12 Add the broth and season with salt and pepper to taste
• 13 Adjust the heat so the mixture is barely bubbling
• 14 Transfer the veal pieces to the mushroom-onion mixture as they are done
• 15 Preheat the oven to 325 degrees
• 16 When all of the meat has been browned, keep the saute pan over medium-high heat and add the Marsala to deglaze the pan
• 17 Use a spatula to dislodge any bits from the bottom of the pan, then pour the wine and the bits into the stew in the Dutch oven, stirring to incorporate
• 18 Add water as needed so the meat and mushrooms are barely submerged
• 19 Cover the pot and transfer to the oven
• 20 Cook the stew for about 2 hours; the veal should be fork-tender
• 21 Serve immediately, garnished with the chopped parsley
• 22 Or cool, transfer to a container with a tight-fitting lid and refrigerate for up to 4 days

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

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 RAGOUT WITH SHIITAKE MUSHROOM

Steps:

• Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
• Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
• Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
• Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
• Transfer to a serving dish and garnish with chopped parsley.

VEAL, CARROT AND CHESTNUT RAGOûT

Steps:

• Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
• Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
• Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
• Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.