Veal Steaks with Mushrooms and Truffle Oil Butter
Preparation Time: 5 minsCooking Time: 20 mins.
INGREDIENTS for SIX PEOPLE: Meat: One decent sized Veal Schnitzel or Veal Steak per person, maybe two for very hungry men.
250g mixed mushrooms, preferably 200g of normal mushrooms and 20 to 50g of porcini dried mushrooms (optional). Porcini Mushrooms are available at the shop.
250ml of chicken or beef stock, also available at the shop
100ml white wine.
100g of our own homemade Porcini Mushroom and Truffle Oil Butter…available at the shop. Cut into small pieces.
25g normal butter
Break up the porcini mushrooms into little bits. Meanwhile boil a little water in the kettle, place the porcini mushrooms in a tea cup and add some boiling water to them until they are well covered. Leave to soak and rehydrate for about ten minutes.
Melt 20g of the normal butter in a frying pan and heat up to foaming, at which point you add the veal steaks and brown them lightly on both sides, maybe 2 to 3 minutes per side. Then remove them and place on a warmed plate. Maybe even in a very low, warm oven…
Chop, slice and add normal mushrooms to the pan, fry with existing butter (or add a little more) until softened up…add the porcini mushroom mix and its liquid, scrape the bottom of the pan to deglaze it. Add the stock, and the white wine and boil vigorously to reduce the liquid to a small amount. You will need no more than about 8 to 10 tablespoons. Check for seasoning.
Allow your sauce to cool down a little and then add the truffle butter, whisking it into the sauce vigorously until it has melted and the sauce has thickened. Taste again for seasoning…if you like you could add a little more truffle butter…
Poor the suace over the veal and serve immediately, maybe with some chopped parsley for colour…
OPTIONS…,it is not always necessary to use porcini mushrooms as well as normal mushrooms, as there are porcini mushrooms already present in the truffle butter…it depends how much you like their flavour…personally I love them…
You could use veal chops either…
This is a fantastically rich and flavoursome dish with great textures and layers of flavour, so keep the rest simple. Serve with mashed potato, or boiled white rice or polenta. For veggies I would probably have had a green salad with parmesan and croutons as a first course. But as it’s winter, I would recommend any of the following veggies: Jerusalem Artichokes (roasted), Roasted Red Capsicums, Steamed Carrots or Broccoli, Green Beans (probably boiled and then fried for a few minutes in garlic and olive oil).