Grilled Veal Chops with Wild Mushroom Sauce Time: 35 minutes
2 - 4 veal chops, depending on size (16 oz, 500gr total weight)
1/4 cup white wine
1 tbs lemon juice
1 tsp oregano
Wild Mushroom Sauce
Mix white wine, lemon juice and oregano. Pour over veal chops and marinate for 30 minutes.
Remove chops, reserving marinade for sauce. Cook chops over direct heat on barbecue grill for 10 - 12 minutes depending on how thick and how done you want them or broil 12 - 15 minutes. Take a peak to see how done they are - when correct remove from grill. Spoon some Creamy Polenta onto two plates. Place the chops partially on to the Polenta and spoon some Mushroom Sauce over the Polenta and part of the chop...make it pretty. Serve the rest of the sauce on the side.
Wild Mushroom Sauce Time: 30 minutes
4 - 6 oz wild mushrooms what ever kind you have plain old button would work, just not as tasty
1 tbs olive oil
2 shallots
1 clove garlic
1 tbs snipped fresh oregano
1 tbs
fresh thyme leaves
1 - 2 garden ripened tomatoes we want about 1 cup chopped - put any extra in the soup
1/2 cup beef stock
reserved marinade from veal chops
1 tbs cornstarch dissolved in
2 tbs white wine
3 tbs creme fraiche
Clean mushrooms (using brush - do NOT wash) and roughly chop. Peel tomato and roughly chop. Finely chop shallots and garlic. Snip herbs. Heat oil in medium nonstick skillet. Add shallots, garlic, herbs and mushrooms and sauté for 3 minutes. Add tomato and sauté another 5 minutes. Add stock and reserved marinade, cover, reduce heat and simmer for 15 minutes. Dissolve cornstarch in white wine. Stir into mushrooms to thicken slightly. You may not need all of it, depending on how much liquid evaporated during simmering. Heat, stirring, until thickened. Remove from heat. Stir in creme fraiche and serve.
Cooking for Two? Or more?
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