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18 mins
Veal and Creamed Mushrooms Recipe

Veal and Creamed Mushrooms

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture that once made it a luxury meat. Nowadays, it is less expensive than it used to be and makes a nice change from time to time.

      Preparation Time: 3 Minutes

      Cooking Time: 15 Minutes

Ingredients for Veal and Creamed Mushrooms

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4
veal escalopes
 
salt and Pepper
2 tablespoons
butter
8 oz
mushrooms
3 - 4 tablespoons
white wine
2 - 3 heaped tablespoons
double cream (heavy cream) or crême fraiche

 

How to Cook Veal and Creamed Mushrooms

  1. Veal EscalopeIn this recipe, we are using veal escalops. A veal escalope is a flat piece of meat about ½" (1cm) thick. It is not a rib or cutlet or chop. You may think of an escalope as being a piece of boneless meat that has been thinned out using a mallet, rolling pin or merely butterflied. However, for veal, tenderising is quite unnecessary.
  2. Wash the mushrooms, slice them thinly, season with salt and freshly-ground black pepper and fry gently for a few minutes to remove some of the water. Meanwhile, sprinkle the veal escalops with a little salt and freshly-ground pepper, Place the butter in a frying pan over a moderate heat and fry the veal for 3-4 minutes on each side until golden brown.
  3. Once the veal is cooked, remove it from the pan and keep it warm on top of the mushrooms. Add the wine to the pan in which the veal was cooked and, with a wooden spoon or spatula, stir well to collect the meat juices from the veal. Bring the wine up to simmering and add the cream, Stir well without letting the mixture boil then add the veal and mushrooms and coat with the sauce. Place the veal onto serving plates and spoon the mushroom and cream mixture over the top. Serve immediately with Potato and Pea Nests... extravagance on a low budget!

 
Graham GRAHAM'S HOT TIP:
Don't overcook your veal. It's a very tender form of beef and can quickly become chewy if overcooked.
 
GRAHAM'S WINE RECOMMENDATION: GrahamDespite this being a 'red meat', serve with a good quality dry white wine like a Chablis or Sancerre.
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Reviews of Veal and Creamed Mushrooms

Rating 5 out of 5 - Many cooks will make this recipe again September 16 2014
This is an absolutely fabulous dish. I didn't change a thing and made this simple recipe exactly as is. Served it just with mashed potatoes because there is plenty of "sauce" with the wine and cream. The flavor was fantastic! This one is a keeper for sure!
(1 review)
 

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