Embark on a culinary journey with our delectable Mushroom Veal Marsala, a symphony of flavors that will tantalize your taste buds. This classic Italian dish, reimagined with a modern twist, showcases tender veal scaloppini sautéed to perfection, enveloped in a luscious Marsala wine sauce brimming with savory mushrooms. Accompany this main course with three exceptional side dishes: a creamy polenta that offers a smooth and comforting balance, a vibrant broccoli rabe sautéed with garlic and chili flakes for a touch of spice, and a refreshing arugula salad tossed in a tangy lemon-honey dressing. Prepare to indulge in a remarkable dining experience with our Mushroom Veal Marsala and its accompaniments, a true celebration of culinary artistry.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM VEAL MARSALA
Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.
Provided by annconnolly
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
- In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
- Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
- Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
- Add the chicken broth and cook until the sauce has reduced and thickened.
- Stir in the cream and return the mushroom and veal to the pan to reheat.
- Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.
Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25
ROAST VEAL BRISKET WITH MARSALA-MUSHROOM SAUCE
Steps:
- Preheat oven to 350°F. Season veal generously with dried thyme, salt and pepper. Heat heavy large skillet over high heat. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and sauté until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about 5 minutes per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket.
- Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes.
- Transfer briskets to platter. Remove bones from pan and discard. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 minutes. Return reserved mushrooms to sauce. Season to taste with salt and pepper.
- Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered in 350°F oven before continuing, about 45 minutes.) Garnish with fresh thyme, if desired, and serve.
Tips:
- Use a variety of mushrooms. This will give your dish a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
- Don't overcrowd the pan. If you add too many mushrooms to the pan, they will not cook evenly. Cook them in batches if necessary.
- Cook the mushrooms until they are tender. This will help them to release their flavor. Cook them for at least 5 minutes, or until they are soft and browned.
- Use a good quality Marsala wine. This will make a big difference in the flavor of the dish. Look for a Marsala wine that is dry and has a nutty flavor.
- Be careful not to overcook the veal. Veal is a delicate meat, and it can easily become tough if it is overcooked. Cook it for just a few minutes per side, or until it is cooked through.
- Serve the dish immediately. Mushroom veal Marsala is best served hot. Garnish it with fresh parsley or thyme for a finishing touch.
Conclusion:
Mushroom veal Marsala is a delicious and easy-to-make dish that is perfect for a special occasion. It is a classic Italian dish that is sure to impress your guests. With its rich and flavorful sauce, tender veal, and earthy mushrooms, mushroom veal Marsala is a dish that you will want to make again and again.
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