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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Meats > Breast of Veal with Hedgehog Mushrooms |
Breast of Veal with Hedgehog Mushrooms
The name 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.
To clean hedgehogs, you should brush off the outer surface, then check the toothed underside for "uninvited guests." Use water sparingly when cleaning these mushrooms, as it tends to diminish the mushrooms' delicate, wild flavor.
This is a wonderful dish to serve to guests, since it can be made ahead of time and reheated. Serve it over hot egg noodles with green beans and sliced tomatoes with snipped fresh basil and a drizzle of olive oil. Both the veal and the mushrooms have mild flavors. They compliment one another gracefully in both the flavor and texture departments.
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Ingredients:
Sea salt & freshly ground Black Pepper to taste
One 3-pound breast of veal, cut into single ribs
1/2 Cup flour
7 Tablespoons of vegetable oil
2 Tablespoons butter
8 Minced garlic cloves
1 Large onion, minced
2 Tablespoons tomato paste
At least 3/4 Cup beef
stock
1 Bay leaf
1/2 teaspoon dried thyme
3 Allspice berries
1 1/2 pounds fresh Hedgehog mushrooms, sliced in 1/2 inch pieces
2 Tablespoons chopped fresh parsley
Preparation:
Salt and pepper the ribs and sprinkle them with flour.
In a Dutch oven, brown them 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.
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