Roast veal loin with shallots & wild mushro
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped parsley |
| 4 | Garlic cloves; minced | |
| 2 | tablespoons | Olive oil |
| 1 | Side of veal loin * | |
| 6 | Shallots; thinly sliced | |
| 3½ | cup | Veal or other stock |
| 1½ | cup | Chardonnay (or more) |
| 2 | Lge. shiitake mushrooms ** | |
| 1 | cup | Whipping cream |
| Salt | ||
| Freshly cracked blk pepper | ||
| 1 | tablespoon | Chopped mixed fresh herbs*** |
Directions
*Note: Side of veal loin should be boned, trimmed and tied. **Shitake mushrooms should be stemmed and sliced. ***Suggested fresh herbs are rosemary, thyme, basil, oregano, parsley. Mix parsley, garlic and olive oil to make paste. Rub entire surface of veal roast with paste.
Place on rack in roasting pan. Roast meat at 350F 1 hour, or until meat thermometer inserted in thickest part of roast registers 160F for rare or 170F for medium. Meanwhile, combine shallots with veal stock and chardonnay in skillet. Bring to boil and boil until liquid is reduced to thick glaze in pan. Add shiitake mushrooms and cream.
Return to boil. Boil until slightly thickened or until sauce coats back of metal spoon. Season to taste with salt and pepper. Stir in herbs. Slice meat and arrange on platter. Pour sauce over meat slices. Created by: Gary Danko, Beringer Vineyards, St. Helena, Calif. (C) 1992 The Los Angeles Times