zoom Veal escalopes with porcini mushrooms

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    Veal escalopes with porcini mushrooms

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    Veal escalopes with porcini mushrooms

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    15g Cooks’ Ingredients Porcini Mushrooms
    15g butter
    1 shallot, sliced
    1 clove garlic, crushed
    4 tbsp Blandy’s Duke of Clarence Madeira
    1 small Savoy cabbage, shredded
    4 Waitrose British Veal Escalopes
    Vegetable oil, to brush
    ¼ tsp grated nutmeg
    4 tbsp double cream


    1. Soak the mushrooms in 150ml boiling water for 10 minutes then drain, reserving the liquid. Chop the mushrooms. Melt the butter in a medium pan and sauté the shallot and garlic together over a medium heat for 2 minutes until softened. Add the mushrooms and cook together for a couple of minutes. Add the Madeira and shredded cabbage followed by the mushroom liquid and seasoning. Cover and cook gently for 4-5 minutes until the cabbage is tender.

    2. Heat a griddle or frying pan until very hot. Brush the escalopes with oil and season. Cook for 5-6 minutes turning once until cooked through. Transfer to warmed serving plates and leave to rest.

    3 Add the nutmeg and cream to the cabbage and mushrooms and bring to simmering point. Serve with the veal escalopes and mashed potatoes or even tagliatelle.

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    Drink recommendation

    Try a textural Chardonnay with this dish such as Bonterra Organic Chardonnay 2008 Mendocino, California.

    Note on ingredients

    Waitrose veal comes from carefully chosen farms that rear calves to the very highest standards of animal welfare in well-ventilated, airy spacious barns with natural light and straw bedding.


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