Veal Medallions With French Morels

Veal Medallions With French Morels created by Northwestgal

Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
  • Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
  • Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
  • Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.
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RECIPE MADE WITH LOVE BY

@Rita1652
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@Rita1652
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"Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit."
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  1. M Stuart I.
    Very nice job on your recipe for morels and veal scaloppine. We happened across a bunch of morels-we rarely have them-and know little about them. There are surprisingly few recipes on scaloppine and morels-especially fresh morels. I have had Pierre Franey's Veal Cookbook for over 20 years. He has a recipe for the dish in there, but it is not as good as yours. All kinds of stuff on line about morels. Some deep fry them until they are dark brown.
    Reply
  2. Northwestgal
    Wow, this is a fantastic dish. The morel mushrooms added such a wonderful quality to the whole dish that I don't think I'd ever try any other kind of mushroom when making this recipe. I loved it! Thanks, Rita~. Made for ZWT7, Mischief Makers.
    Reply
  3. Northwestgal
    Veal Medallions With French Morels Created by Northwestgal
    Reply
  4. threeovens
    Very nice and easy recipe. I used veal shoulder for scallopini and pounded them slightly with the salt and pepper. They came out perfectly and the sauce was very good. I used a combination of morels, cremini, and shiitake mushrooms. Made for ZWT5.
    Reply
  5. threeovens
    Veal Medallions With French Morels Created by threeovens
    Reply
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