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Sautéed Veal Chops with
Mushrooms and White Wine

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Mushrooms
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Moragues, Joaquin
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Sautéed Veal Chops with
Mushrooms and White Wine
New Orleans Times-Picayune

3/4 pound fresh mushrooms
1/2 ounce dried porcini mushrooms,
soaked in 1 cup lukewarm
water for at least 30 minutes
4 tablespoons butter
4 or 5 dried sage leaves, chopped fine
4 veal chops, each about 1 inch thick
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Salt to taste
Freshly ground black pepper
1/2 cup heavy cream

Wash the fresh mushrooms rapidly under cold running water, remove
ends of stems, [dry them well] and then cut them into very thin slices.
When the dried mushrooms have finished soaking, life them out of the
water with a slotted spoon. Line a strainer with a paper towel and filter
the soaking water by pouring it through the strainer into a bowl or a
beaker. Set it aside.
Wash the porcini mushrooms in several changes of cold water until they
are free of all grit, then cut them up into large pieces. Set them aside.
Put the butter and sage in a sauté pan over medium-high heat. When the
butter is hot, slip in as many chops at one time as will fit without over-
lapping. Brown them well on one side, then turn them and brown the
other side. Continue to cook them, turning them once or twice more,
for 3 to 4 minutes, until the meat is done. It should be pink and moist,
but not raw. Add the wine, let it bubble for about 30 seconds, then
transfer the chops to a platter, using a spatula. Continue to let the wine
bubble until it has evaporated completely, scraping the bottom of the
pan in the meantime with a wooden spoon to loosen any browning
residues. When the wine has evaporated, add the reconstituted mush-
rooms and their filtered liquid into the pan. Stir from time to time as
the liquid evaporates.
When all the liquid has evaporated, add the sliced fresh mushrooms
and the chopped parsley. Stir well, add salt and several grindings of
pepper, stir again, then lower heat to medium and cover the pan. As
the fresh mushrooms cook they will shed liquid. Continue to cook,
stirring occasionally, until liquid has evaporated. Add heavy cream,
leave pan uncovered, and cook the cream down until more creamy
than runny. Sprinkle chops with salt and pepper and return them to
the pan to heat through. Serves 4.

Featured Archive Recipes:
Herbed Veal Chops with
Wild Mushroom Sauté
Smothered Veal Chops with
Tasso Mushroom Gravy (Emeril)
Veal Chops Stuffed with Fontina and
Porcini (Daniel Boulud)
Veal Chops Tchoupitoulas
(Commander's Palace)


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