Veal with mushroom-sage ragout

Yield: 1 servings

Measure Ingredient
2½ cup Canned unsalted chicken broth
2 cups Small broccoli florets
4 ounces Fresh shiitake mushrooms; quartered, (if large, cut each into 8 pieces)
4 ounces Button mushrooms; quartered
8 Garlic cloves; thinly sliced
1 tablespoon Plus 1 teaspoon minced fresh sage
2 teaspoons Fresh lemon juice
2 teaspoons Arrowroot
2 teaspoons Olive oil
8 ounces Veal scallops; well trimmed

Any variety or combination of mushrooms can be used for this dish.

Heat broth in heavy large skillet over medium heat. Add broccoli and cook until just tender, about 3 minutes. Using slotted spoon, transfer broccoli to small bowl and reserve.

Boil broth until reduced to 1½ cups, about 5 minutes. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes. (Can be prepared up to 6 hours ahead. Cover broccoli and sauce separately and refrigerate.

Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer to plate and keep warm. Repeat with remaining oil and veal.

Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1 teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce over veal and serve.

Serves 2.

Per serving: calories, 300; fat, 9 g; sodium, 177 mg; cholesterol, 88 mg Bon App‚tit Light And Easy

Posted to EAT-LF Digest by "Tina Bell" <tdbell1@...> on Mar 12, 1999, converted by MM_Buster v2.0l.

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