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Veal Roast with Mushrooms recipe

Recette: Rôti de veau aux champignons
Veal Roast with Mushrooms Time Preparation Time:
Cook Time:
Total time:
Servings 4 person(s)
Difficulty level 2 out of 5
Calories Per Serving: 709 kCal (2836 kJ)
5 out of 5 (1 reviews)
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  • 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


  • 1 Dutch oven (a cocotte)


  1. Prepare the mushrooms: see How to prepare mushrooms (in French)

  2. Sauté the mushrooms, cut into large cubes, in a Dutch oven with oil. When finished, remove and season with salt

  3. 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

  4. 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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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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