Medallions of Veal with Wild Morel Mushrooms
Elevate your dinner table with Medallions of Veal with Wild Morel Mushrooms, a luxurious dish that combines tender, golden-seared veal medallions with the earthy, nutty flavor of wild morel mushrooms. This recipe features a creamy, velvety sauce crafted from dry white wine, heavy cream, and aromatic fresh thyme, perfectly complementing the delicate richness of the veal. The soaking and simmering of the dried morels infuse the dish with depth, while the deglazing technique ensures every drop of flavor is captured. Ideal for a date night or special occasion, this impressive yet approachable recipe is ready in under an hour and pairs beautifully with crusty bread or a light vegetable side. Allow this gourmet delight to transport your taste buds to a five-star dining experience—all from the comfort of your own kitchen!
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Recipe Information
Ingredients
- 4 pieces veal medallions
- 30 grams dried wild morel mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely diced
- 2 garlic cloves, minced
- 120 milliliters dry white wine
- 200 milliliters heavy cream
- 100 milliliters beef or veal stock
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
Place the dried morel mushrooms in a bowl and cover them with warm water. Let them soak for 20 minutes, then drain and rinse well to remove any grit. Carefully pat them dry with a paper towel.
Season the veal medallions on both sides with salt and freshly ground black pepper. Lightly dust them with the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the veal medallions and sear for 2-3 minutes on each side, until golden brown. Remove the medallions and set aside on a plate.
In the same skillet, reduce the heat to medium and melt the remaining 1 tablespoon of butter. Add the diced shallots and cook for 2 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Add the rinsed morel mushrooms to the skillet and stir in the heavy cream, beef or veal stock, and fresh thyme leaves. Reduce the heat to low and let the sauce simmer gently for 5 minutes, until it thickens slightly.
Return the seared veal medallions to the skillet, nestling them into the sauce. Cover and simmer on low heat for 10 minutes, or until the veal is tender and cooked through.
Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
Transfer the veal medallions to serving plates, spoon the morel mushroom sauce generously over the top, and garnish with a sprig of thyme or parsley if desired. Serve immediately.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 691 mg | 15% | |
*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.
