Veal with Porcini Mushrooms



  • 1 ea. garlic clove, chopped
  • 1 ea. medium onion, chopped
  • 1 ea. bell pepper, chopped and grilled
  • 1-1.5 lbs. organic veal chops
  • 1 case porcini mushrooms
  • 3 c. quality white wine
  • OO&B Organic Moraiolo Extra Virgin Olive Oil
  • OO&B Reserve White Balsamic with Saffron
  • Sea salt and black pepper to taste
1. Dehydrate your porcini mushroom in water for 10 min, set aside.
2.Season the veal with sea salt and black pepper. Cover and let rest for 30 minutes.
3. In 2 separate large pans over medium-high heat, pour 5 tbsp. each OO&B Organic Moraiolo Olive Oil
4. Saute the onion and garlic until lightly browned, set aside
5. In the other pan, brown veal chops for 3 minutes each side and remove from pan. Add your mushrooms and saute lightly.
6. To both pans, add 1 cup each of white wine and bring to boil and let reduce
7. Add veal chops to sauce and let them cook for 4 minutes
8. Add all of your aromatics including the mushrooms back and cook for another 4 minutes until the veal chop is medium well.
9. Plate your veal with vegetables and mushrooms. Garnish with grilled bell pepper and scallion (optional)
10. Drizzle 2 tbsp. of OO&B White Balsamic with Saffron before serving.

Categories: Flavored Olive Oils, Holiday Meals, In the Kitchen, In the Shop, Olive Oil, organic, Restaurant recipes, Sauce/Marinade, Uncategorized


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