Recipe Veal Roast with Mushrooms

5 / 5 (1 reviews)

4Servings
15 minPreparation
40 minCook
55 minTotal
709 kCal
Per serving

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Category : Meat
Sub-category : Veal
Difficulty : 2
See the original French version

Congratulations ! This is the good season to make this recipe!

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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About the author

La Cuisine d'Annie

Annie

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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