Breast of Veal with Hedgehog Mushrooms
The name of this fascinating mushroom comes from the small, toothlike projections under the cap where, in other mushrooms, the gills are found. They can be found in groups under conifers or hardwoods, or, depending on the area of the country, around rhododendron bushes. They have been described by some as having a mild chanterelle flavor.
Salt and pepper the ribs and sprinkle them with flour.
In a large Dutch oven or heavy covered pot, brown the ribs in 5 tablespoons of the vegetable oil and set them aside.
Wipe the pot clean, add the butter and remaining 2 tablespoons of oil, and add the garlic and onion. Cook for about 2 minutes.
Add the tomato paste, broth, bay leaf, thyme, and the allspice. Stir well, then add the mushrooms and veal ribs.
Cook, covered, over low heat for 1 1/2 to 2 hours. If the sauce becomes too thick, add more broth. The bay leaf should be removed after 30 minutes of cooking. Sprinkle the parsley on top just before serving.