I couldn’t resist, and why should I, the always wonderful crimini mushrooms in the market. I didn’t have a plan, I just wanted them.
Don’t over cook them. Leave some of the juice inside to burst in your mouth.
Veal Chops with Mushrooms
4 veal chops
Salt and pepper
Flour
1 tbsp olive oil
2 tbsp butter
1 pound crimini mushrooms, sliced
1 shallot, thinly sliced
1/4 cup Chablis
1/4 cup chicken broth
2 tbsp chopped parsley
Season the chops with salt, pepper, dust with flour and brown in the olive oil and 1 tbsp of the butter, about 3 minutes per side. Remove and set aside. Add the remaining tablespoon of butter, mushrooms and shallots, then saute for 2-3 minutes. Pour in the Chablis and boil for a minute or two. Add the broth and boil for an additional 2 minutes, then add the parsley and veal chops and cook for a final 3 minutes.
Wine suggestion: Drink the rest of the Chablis
Lovely mushroom still lives – looking good.
Thanks Roger
What a great meal. I always have to have mushrooms on hand.
Thank you Greg. I never have them on hand because I use them immediately 🙂
love your wine suggestion!! and what a sweet shot of those succulent mushrooms! c
Thank you!
Simple ingredients for an outstanding meal! I love a mixture of crimini and oyster mushrooms with my veal… it’s a great mixture of flavours and textures.
– Brittany
Thank you Brittany
Pingback: Veal Chops with Mushrooms | Baking Geek
Pingback: How Long Mushrooms Last And How To Increase Their Shelflife