Nutrition Facts
4 servings
4
Recipe for Veal Chops with Morels and Cream
No Reviews
Morels in a creamy sauce, to change from traditional button mushrooms: it's much better and not necessarily very expensive, especially if you get frozen or dried morels, and a small amount is enough to flavor an entire dish!
Ingredients
2 Veal chop 3-4 cm thick
50 Dried morel
20 Heavy cream
1 Dehydrated veal stock
1 Shallot
5 White wine
40 Butter
Chopped flat-leaf parsley
Salt
Freshly ground pepper
Directions
1
Rehydrate the morels for at least 30 minutes in 200-250 ml of warm water. Drain them, but keep 100 ml of the liquid obtained.
2
Finely chop the shallot. In a saucepan, bring the shallot, white wine, and 5 cl of morel juice to a boil. When almost all the liquid has evaporated (be careful not to let it burn), remove from heat and whisk in the dehydrated beef stock and liquid cream. Return to low heat and let reduce, stirring often, until the sauce thickens and coats the back of a spoon. Add the morels and continue cooking for 2-3 minutes. Off the heat, incorporate the butter in small pieces, whisking vigorously. Adjust seasoning with salt and pepper. Keep the sauce warm.
3
Grill the veal chops over high heat, with very little fat, for 3 minutes on each side for medium-rare, 5 minutes for medium.
4
To finish, coat the veal chops with morel sauce and chopped parsley. Serve very hot, accompanied by small roasted potatoes.
Ingredients
Ingredients
2 Veal chop 3-4 cm thick
50 Dried morel
20 Heavy cream
1 Dehydrated veal stock
1 Shallot
5 White wine
40 Butter
Chopped flat-leaf parsley
Salt
Freshly ground pepper
Directions
Directions
1
Rehydrate the morels for at least 30 minutes in 200-250 ml of warm water. Drain them, but keep 100 ml of the liquid obtained.
2
Finely chop the shallot. In a saucepan, bring the shallot, white wine, and 5 cl of morel juice to a boil. When almost all the liquid has evaporated (be careful not to let it burn), remove from heat and whisk in the dehydrated beef stock and liquid cream. Return to low heat and let reduce, stirring often, until the sauce thickens and coats the back of a spoon. Add the morels and continue cooking for 2-3 minutes. Off the heat, incorporate the butter in small pieces, whisking vigorously. Adjust seasoning with salt and pepper. Keep the sauce warm.
3
Grill the veal chops over high heat, with very little fat, for 3 minutes on each side for medium-rare, 5 minutes for medium.
4
To finish, coat the veal chops with morel sauce and chopped parsley. Serve very hot, accompanied by small roasted potatoes.
Notes
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christelle43_jdf
Everything is in the recipe for the sauce to keep carefully in your notebook. - Made with dehydrated chanterelles, the step-by-step process works very well with dehydrated mushrooms (as indicated in the ingredients). - No veal stock is used, substituted with a thickened broth, which works very well with a thick type of broth that is already concentrated. - The final touch of butter will make all the difference in the texture and flavor of the sauce (if you are on a diet, skip it :-) -
Julie
Delicious A bit expensive when using dried morels, but it should be better with frozen ones. The dish is delicious and fragrant, a true delight!!! -
claude-b65
To redo I find this recipe very simple and very good, quick to make. My suggestion: For a more refined meal, I used yellow wine instead of white wine and replaced the chops with slices of veal tenderloin. Guaranteed effect and still very quick to make. -
Llobet Susana
So good! It's a really good and very easy recipe. I will use fewer dried mushrooms next time, but my family loved it as it is. I made it with boiled rice, lighter and very good, great Christmas Eve dinner! -
Chloé
Infallible and delicious! If you follow the instructions step by step, the sauce thickens and becomes perfectly creamy. I replaced the morels with porcini mushrooms to lighten the budget, it's very good! My suggestion: However, I think there were too many mushrooms; maybe 30 grams would have been enough.
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