- 4
Ingredients
- 1/2 cup dried wild mushrooms (porcini, morels, or other)
- 1 pound veal scallops
- Salt and freshly ground pepper
- 1 cup sliced baby portobello mushrooms
- 1 cup heavy whipping cream
- 1/8 teaspoon ground nutmeg
- butter
- 1-1 1/2 C dry white wine
- 1/2 C beef bouillon
- 1 tsp corn starch or flour for thickening
- 1 small onion
Preparation
Step 1
Place the dried mushrooms in a bowl of hot water and set aside.
Place veal between sheets of plastic wrap on a flat surface. Flatten to a 1/4-inch thickness with a meat bat or the bottom of a skillet. Dry veal.
Heat a nonstick skillet over medium-high heat and butter. Saute onions. Remove to bowl. Add more butter if needed.
Add the veal and sauté 1 minute. Turn and sauté 1 minute more. Remove to a plate and sprinkle with salt and pepper to taste.
Drain the wild mushrooms and add to the skillet with the portobellos. Sauté 1 to 2 minutes. Add the wine and bouillon scraping up the brown bits in the skillet.Boil to reduce by half. Add the nutmeg and salt and pepper to taste. Add cream, corn starch S&P. Cook til thickened.
Remove from heat, return the veal to the skillet and turn in the sauce. Place veal on dinner plates and spoon sauce over top. Make 2 servings.