Veal Escalopes With Wild Musrhooms

Name: Veal Escalopes With Wild Musrhooms
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 8 veal escalopes; Coarse salt and freshly ground pepper; 2 tablespoons butter; 2 tablespoons peanut or safflower oil; 1 shallot; 1/2 pound mixed wild mushrooms; 1/2 cup white wine; 3 to 4 tablespoons creme fraiche

By Moira Hodgson

Total Time: 20 minutes
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; IMAGINATION FINDS WAY INTO MEAT DISHES

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Ingredients

Yield:4 servings

8veal escalopes
Coarse salt and freshly ground pepper
2tablespoons butter
2tablespoons peanut or safflower oil
1shallot
½pound mixed wild mushrooms
½cup white wine
3 to 4tablespoons creme fraiche

Ingredient Substitution Guide

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Preparation

Step 1
Pat the veal escalopes dry with paper towels. Just before cooking, season them with salt and pepper.
Step 2
Heat one tablespoon butter and the oil in a large skillet. Brown the escalopes, two at a time, without burning. Keep warm.
Step 3
Add remaining butter to the skillet and soften the shallot. Add the mushrooms and saute for about five minutes, or until cooked. Add the white wine, bring to boil and scrape up the cooking juices. Add the creme fraiche with any juices that have collected under the veal that you have been keeping warm. Bring to boil, turn down heat, and correct seasoning.
Step 4
Add the veal to the skillet, heat through without cooking (or it will toughen) and serve immediately.