Veal Ragout With Shiitake Mushroom Recipe

Name: Veal Ragout With Shiitake Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried shiitake (Oriental black) mushrooms; 1 1/2 cups warm water; 3 tablespoons olive oil; 2 pounds lean veal shoulder, in 1-inch cubes; 1/2 cup finely chopped fresh fennel; 1/2 cup finely chopped onion; 1/2 cup finely chopped carrots; 2 cloves garlic, minced; ⅔ cup finely chopped fresh or well-drained canned plum tomatoes; 1 cup dry red wine; 1/2 teaspoon dried sage; Salt and freshly ground black pepper; 1 1/2 to 2 tablespoons tomato paste; 2 tablespoons coarsely chopped Italian parsley leaves

Servings: persons

2 ounces dried shiitake (Oriental black) mushrooms
1 1/2 cups warm water
3 tablespoons olive oil
2 pounds lean veal shoulder, in 1-inch cubes
1/2 cup finely chopped fresh fennel
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
2 cloves garlic, minced
⅔ cup finely chopped fresh or well-drained canned plum tomatoes
1 cup dry red wine
1/2 teaspoon dried sage
Salt and freshly ground black pepper
1 1/2 to 2 tablespoons tomato paste
2 tablespoons coarsely chopped Italian parsley leaves

1
Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
2
Heat oil in a heavy casserole.
3
Add veal and brown lightly on all sides.
4
Remove veal from the pan.
5
Add fennel, onion and carrots to the casserole and saute over medium heat until tender.
6
Stir in the garlic and cook a few seconds.
7
Stir in the tomatoes and wine.
8
Bring to a simmer and season with sage, salt and pepper.
9
Return the veal to the casserole.
10
Drain mushrooms, reserving the liquid.
11
Cut off any tough stems.
12
Add mushrooms and reserve liquid to the casserole.
13
Cover and simmer over low heat until the veal is tender, about one-and-a-half hours.
14
Taste for seasonings.
15
Stir in enough of the tomato paste to lightly thicken the sauce.
16
Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
17
Transfer to a serving dish and garnish with chopped parsley.

146

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 2 ounces dried shiitake (Oriental black) mushrooms, 1 1/2 cups warm water, 3 tablespoons olive oil, 2 pounds lean veal shoulder, in 1-inch cubes, and more.

Yes, Veal Ragout With Shiitake Mushroom 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!

Veal Ragout With Shiitake Mushroom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions