Veal With Portobello Mushrooms, Rice And Garlic Mus

Name: Veal With Portobello Mushrooms, Rice And Garlic Mustard Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups medium grain white rice; 1/2 cup frozen green peas; 8 None portobello mushrooms; 1/4 cup olive oil; 4 None veal chops; None None salt and freshly ground black pepper; 4 tbsp butter, softened; 1 tbsp wholegrain mustard; 2 tbsp finely chopped fresh flat-leaf parsley; 1 clove garlic, crushed; 1/2 cup finely grated parmesan cheese; None None lemon wedges, to serve, optional

Servings: persons

1 1/2 cups medium grain white rice
1/2 cup frozen green peas
8 None portobello mushrooms
1/4 cup olive oil
4 None veal chops
None None salt and freshly ground black pepper
4 tbsp butter, softened
1 tbsp wholegrain mustard
2 tbsp finely chopped fresh flat-leaf parsley
1 clove garlic, crushed
1/2 cup finely grated parmesan cheese
None None lemon wedges, to serve, optional

1
Add rice to a large pot of boiling, salted water. Boil, uncovered, for 5 minutes. Add the peas, boil until rice is just tender and drain well.
2
Meanwhile, brush the mushrooms lightly with some of the oil. Cook on a grill pan over high heat until browned on both sides and just tender. Remove from the pan and cover to keep warm.
3
Brush the veal with the remaining oil and season with salt and pepper. Cook veal on the same pan over medium heat until browned on both sides and cooked as desired. Remove from pan and cover to keep warm.
4
To make the garlic mustard butter, place butter, mustard, parsley and garlic in a small bowl. Beat with a wooden spoon until combined.
5
Stir the parmesan into rice mixture and season to taste with salt and pepper.
6
Serve the veal with a spoon of mustard butter, mushrooms, rice mixture and lemon wedges, if desired.

611

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.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups medium grain white rice, 1/2 cup frozen green peas, 8 None portobello mushrooms, 1/4 cup olive oil, and more.

Yes, Veal With Portobello Mushrooms, Rice And Garlic Mustard Butter 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 With Portobello Mushrooms, Rice And Garlic Mustard Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions