Medallions Of Veal With Wild Morel Mushrooms Recipe

Name: Medallions Of Veal With Wild Morel Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh morel, stems trimmed and reserved; 1 quart water; 2 large shallots, finely chopped; 2 tablespoons madeira wine; 3 tablespoons unsalted butter; 1 lb boneless veal loin, cut into 8 medallions; 1 cup flour (for dusting); 1 tablespoon olive oil; 2 tablespoons dry white vermouth; 1/4 cup glace de viande; salt; white pepper

Servings: persons

1 lb fresh morel, stems trimmed and reserved
1 quart water
2 large shallots, finely chopped
2 tablespoons madeira wine
3 tablespoons unsalted butter
1 lb boneless veal loin, cut into 8 medallions
1 cup flour (for dusting)
1 tablespoon olive oil
2 tablespoons dry white vermouth
1/4 cup glace de viande
salt
white pepper

1
Preparing the Morels
2
Place the morels in a large bowl filled with cold water.
3
Soak for 10 minutes.
4
Remove the morels from the water, reserving both the mushrooms and the water.
5
Strain the water through a coffee filter or cheesecloth to remove any sand.
6
Cut off the stems of the morels and combine with the strained mushroom water.
7
Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
8
Rub the morel caps with your fingers; if you feel any sand, wash again in cold water.
9
Cut the morel caps lengthwise into halves.
10
Saute the shallots in 1 tablespoon butter until soft.
11
Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump.
12
Remove from the heat and keep warm.
13
Preparing the Veal
14
Dust the veal medallions in flour, shaking off the excess.
15
In a large saute pan, heat 1 tablespoon of butter and the oil until sizzling.
16
Saute the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary).
17
Remove the medallions from the pan and keep warm.
18
Pour off the fat from the pan and deglaze with the vermouth.
19
Add the morels and Jus de Veau to the pan and bring to boil.
20
Cook to reduce the liquid slightly.
21
Season with salt and pepper.
22
Return the veal medallions to the pan to heat.
23
Swirl the remaining 1 tablespoon of butter into the sauce to finish.
24
Arrange the veal medallions on 4 large, heated dinner plates.
25
Ladle the sauce and a portion of morels over each serving of veal.

218

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 1 lb fresh morel, stems trimmed and reserved, 1 quart water, 2 large shallots, finely chopped, 2 tablespoons madeira wine, and more.

Yes, Medallions Of Veal With Wild Morel Mushrooms 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!

Medallions Of Veal With Wild Morel Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions