Recipe : Veal Roast with Mushrooms

Recipe written by Annie
Calories: 1 serving: 709 kCal (2836 kJ)

Rating: 5 out of 5 (1 reviews)

Tags : Facile, Pentecôte, Terroir,
Preparation: 15 min
Cooking: 40 min
Total: 55 min
Servings: 4

Ingredients

One 2 lb (1kg) veal roast
2 lbs (1kg) of mushrooms: porcini, girolle/chanterelle variety, for example, or button mushrooms
3 tablespoons of oil
1 head of garlic
Salt and pepper

Cookware

1 Dutch oven (a cocotte)

Preparation

Prepare the mushrooms: see How to prepare mushrooms (in French)
Sauté the mushrooms, cut into large cubes, in a Dutch oven with oil. When finished, remove and season with salt
Brown the roast on high heat in the oil from the mushrooms. Add the garlic and half a cup of water (or white wine). Cook, covered, for 30 minutes over low heat
When the meat is pink, add the mushrooms back into the Dutch oven with the roast for a few minutes. Season with salt and pepper. Serve immediately while hot.

Final Thoughts

This recipe is well worth your time! And also practical; if you don't have a lot of time the roast can be prepared in advance and frozen...

A fun fact: mushroom season in Paris is from October to May

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