Veal with Porcini Mushrooms

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Ingredients: 

  • 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
Directions:
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.
Enjoy!

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

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