Earthy porcini mushrooms are an elegant accompaniment for tender and mildly flavored veal. The flavor gets better and better the longer the dish sits and the ingredients meld. Use a great quality extra virgin olive oil. We love Colavita!
Freezing food is a great way to spend a little extra time making a great dish on your own time frame. Be sure to wrap the dish completely and to not allow air to infiltrate. Thaw the dish in the refrigerator, a kinder, gentler way to keep food safe for consumption and to keep sauces from breaking. Reheat in a low oven, about 275°F, until hot.
Braised Stuffed Veal Breast with Porcini Mushrooms
Servings
8 Servings
Ingredients
- 2 ounces dried porcini mushrooms
- 4 ounces sun-dried tomatoes
- 2 cups chicken broth
- 3 shallots minced
- 8 garlic cloves minced
- Extra virgin olive oil
- 1 5-pound veal breast, butterflied (have your butcher do this)
- Kosher salt
- Freshly ground black pepper
- 1 cup white wine
- Bouquet garni: several thyme sprigs parsley stems, bay leaf tied to celery rib
Instructions
- Preheat oven to 350°F.
- Soften porcini mushrooms and sun-dried tomatoes by simmering in 1 cup chicken broth for 10 minutes. Cool and coarsely chop mushrooms and tomatoes. Reserve mushroom-tomato broth.
- Heat a Dutch oven or sauté pan lightly coated with evoo. Sauté shallots, garlic, and mushroom mixture for just 2 minutes. Transfer to a bowl and cool briefly.
- Spread open veal and season with salt and pepper. Spread mushroom mixture over veal. Roll veal up and tie in several places.
- Heat the same pan as was used for browning garlic, lightly coated with evoo. Brown veal on all sides until golden. Add mushroom broth, remaining 1 cup chicken broth, wine, and bouquet garni and cover.
- Braise at 350°F for 2 hours. Uncover and continue cooking 15 minutes more until tender.
- Transfer veal to cutting board and loosely tent with foil for 15 minutes. Slice and arrange on platter. Serve with pan juices.
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