Medaglioni Di Vitello Funghi Veal with Mushrooms Cognac
Indulge in the rich and elegant flavors of Medaglioni Di Vitello Funghi, a classic Italian-inspired dish featuring tender veal medallions, sautéed cremini mushrooms, and a luscious cognac-infused cream sauce. Perfect for a special dinner or an indulgent treat, this recipe combines perfectly seasoned veal, lightly dredged in flour and seared to golden perfection, with a savory mushroom and garlic base. A splash of cognac adds a luxurious depth, while heavy cream and chicken stock create a velvety finish. Garnished with fresh parsley, this dish is ideal served over pasta, creamy mashed potatoes, or alongside crusty bread to soak up every drop of the decadent sauce. Ready in just 35 minutes, it’s an impressive yet approachable meal for any home chef. Keywords: veal medallions, mushroom cream sauce, cognac recipes, elegant dinner ideas, Italian veal dishes.
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Recipe Information
Ingredients
- 4 pieces Veal medallions
- 2 tablespoons All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 250 grams Cremini mushrooms (sliced)
- 2 cloves Garlic cloves (minced)
- 60 milliliters Cognac
- 120 milliliters Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 120 milliliters Chicken stock
Instructions
Season the veal medallions with salt and black pepper, then dredge them lightly in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the veal medallions for 2-3 minutes on each side until golden brown. Remove the medallions from the skillet and set aside.
Add the remaining olive oil and butter to the same skillet. Once melted, add the sliced cremini mushrooms and cook for 5-6 minutes until they are golden and have released their moisture.
Stir in the minced garlic and cook for an additional minute until fragrant.
Carefully pour the cognac into the skillet and deglaze the pan by scraping up the browned bits on the bottom. Let the cognac simmer for 1-2 minutes to reduce slightly.
Add the chicken stock and heavy cream to the skillet, stirring thoroughly to combine. Let the sauce cook for 4-5 minutes until slightly thickened.
Return the veal medallions to the skillet, spoon some sauce over them, and let them simmer in the sauce for 3-4 minutes until the veal is fully cooked and tender.
Garnish with fresh parsley and serve immediately, ideally with crusty bread, mashed potatoes, or a side of fresh pasta.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
