Ordinary Out of the
OOO by Kate Krukowski Gooding
When the rain comes, or the chill is in the air, it feels like a comfort food moment to me. I have been dying to try something with a twist using this free-range veal. I love all kinds of mushrooms, and the layering of the mushroom oil, powdered mushrooms and then adding the fresh mushrooms gives this dish richness with which to reckon with. You won’t want to put your fork down until the last bite is gone. And be careful if you are too slow an eater, someone may be eyeing that last bite of yours!
Wild Mushroom Veal Marsala
Ingredients
Serves 2-4
2 tablespoons Porcini Olive Oil
4 veal chops
½ ounce morels mushroom powder
½ ounce porcini mushroom powder
1 teaspoons powdered garlic
½ teaspoon Sea Salt
2 tablespoons olive oil
2 shallots, minced
6 ounces fresh baby Portabella’s, sliced thin
1 teaspoon garlic paste
1 cup dry Marsala Wine
¾ cup chicken broth
¾ cup lamb broth
Leaves from 1 sprig rosemary leaves (about 3 teaspoons)
2 tablespoons unsalted butter
Directions
1. Preheat the oven to 250 degrees F. Use non-stick spray on 9 x 9 baking dish.
2. Combine mushroom powders, garlic and salt together; dredge veal chops in mushroom mix. Heat the Porcini Olive Oil in large skillet over medium-high heat. Sear on both sides in heated skillet about 5 minutes total, to an internal temperature of 160 degrees F. Remove veal chops to baking dish and cover with foil; keep warm in oven until ready to serve.
3. Heat olive oil in skillet over medium low heat, and sauté shallots and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in Marsala Wine and garlic paste; stir until thickened. Combine chicken broth and lamb broth with rosemary leaves; add to skillet and cook until liquid is reduced to about ¼ cup. Remove from heat, and whisk in butter until melted. Serve Marsala sauce over veal.
You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.