Jack Czarnecki's Veal With Two Mushroom Sauces

Name: Jack Czarnecki's Veal With Two Mushroom Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried boletes (cepes or funghi porcini); 1 1/2 cups water; 1 small sliced onion; 1 teaspoon soy sauce, or to taste; 1/4 pound small, fresh wild mushrooms, trimmed, cleaned and sliced; 1 teaspoon arrowroot, mixed with 1/3 cup water; Salt and freshly ground pepper to taste, if desired; 2 cups rich veal stock, made only from meat and bones; 6 ounces fresh chanterelles; 1 teaspoon soy sauce, or to taste; 2 tablespoons sifted flour; 2 tablespoons melted butter; 2 tablespoons apricot preserves; Salt and freshly ground pepper to taste; 4 thick veal chops; Salt to taste as desired

Servings: persons

1 ounce dried boletes (cepes or funghi porcini)
1 1/2 cups water
1 small sliced onion
1 teaspoon soy sauce, or to taste
1/4 pound small, fresh wild mushrooms, trimmed, cleaned and sliced
1 teaspoon arrowroot, mixed with 1/3 cup water
Salt and freshly ground pepper to taste, if desired
2 cups rich veal stock, made only from meat and bones
6 ounces fresh chanterelles
1 teaspoon soy sauce, or to taste
2 tablespoons sifted flour
2 tablespoons melted butter
2 tablespoons apricot preserves
Salt and freshly ground pepper to taste
4 thick veal chops
Salt to taste as desired

1
Rinse dried mushrooms thoroughly under running water in a colander.
2
In a small saucepan, bring water to a boil.
3
Add mushrooms, and reduce heat so that liquid barely simmers.
4
Add onions and soy sauce to taste.
5
Let mixture simmer 10 minutes, then remove from heat.
6
Strain through cheesecloth or a fine sieve.
7
Set aside mushroom-onion mixture, and reserve the liquid -there should be approximately 1 cup.
8
The mixture can be added to the finished sauce, as described below, or it can be saved and used to make a wild mushroom puree.
9
Three or 4 minutes before the veal is done, bring the mushroom liquid to a boil.
10
Add the mushroom-onion mixture, if desired, and the fresh wild mushrooms.
11
Stir arrowroot and water until well mixed.
12
Slowly add to the lightly boiling liquid, stirring continuously.
13
When sauce is thickened, the whiteness of the arrowroot will have disappeared.
14
Adjust seasonings, adding salt and pepper if desired.

kcal

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Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ounce dried boletes (cepes or funghi porcini), 1 1/2 cups water, 1 small sliced onion, 1 teaspoon soy sauce, or to taste, and more.

Yes, Jack Czarnecki's Veal With Two Mushroom Sauces falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!