Veal with Mushroom-Sage Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Any variety or combination of mushrooms can be used for this dish. Ingredients:
2 1/2 cups canned unsalted chicken broth |
2 cups small broccoli florets |
4 ounces fresh shiitake mushrooms, quartered (if large, cut each into 8 pieces) |
4 ounces button mushrooms, quartered |
8 garlic cloves, thinly sliced |
1 tablespoon plus 1 teaspoon minced fresh sage |
2 teaspoons fresh lemon juice |
2 teaspoons arrowroot |
2 teaspoons olive oil |
8 ounces veal scallops, well trimmed |
Directions:
1. Heat broth in heavy large skillet over medium heat. Add broccoli and cook until just tender, about 3 minutes. Using slotted spoon, transfer broccoli to small bowl and reserve.
2. Boil broth until reduced to 1 1/2 cups, about 5 minutes. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes.(Can be prepared up to 6 hours ahead. Cover broccoli and sauce separately and refrigerate.
3. Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer to plate and keep warm. Repeat with remaining oil and veal.
4. Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1 teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce over veal and serve.
5. Per serving: calories, 300; fat, 9 g; sodium, 177 mg; cholesterol, 88 mg Nutritional analysis provided by Bon Appétit
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