Veal with Fennel & Wild Mushrooms in Mustard Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz veal scallopsSalt & black pepper to taste1 Tbsp olive oil1 Tbsp butter1 clove garlic, minced2 Tbsp. minced shallots6-8 oz mixed mushrooms (or sliced button)1/2 cup thinly sliced fennel1/2 cup Marsala, or chardonnay for more LC3/4 cup heavy cream1/2 tsp Dijon mustard
Pound veal scallops lightly with meat mallet. Season with salt and pepper. Saute veal in skillet in oil and butter in single layer. As scallops brown, remove them from pan and place on warm platter. Keep warm while you make the sauce.
Add garlic, shallots, mushrooms & fennel to pay. Saute until vegetables begin to brown. Add wine and simmer until wine is reduced by a third. Add cream and mustard and simmer until sauce reduces slightly and thickens. Add juice from veal scallops to pan to combine. Adjust seasoning if necessary. Spoon sauce over veal scallops.
Number of Servings: 4
Recipe submitted by SparkPeople user MART1025.
Add garlic, shallots, mushrooms & fennel to pay. Saute until vegetables begin to brown. Add wine and simmer until wine is reduced by a third. Add cream and mustard and simmer until sauce reduces slightly and thickens. Add juice from veal scallops to pan to combine. Adjust seasoning if necessary. Spoon sauce over veal scallops.
Number of Servings: 4
Recipe submitted by SparkPeople user MART1025.
Nutritional Info Amount Per Serving
- Calories: 347.1
- Total Fat: 22.6 g
- Cholesterol: 159.0 mg
- Sodium: 155.2 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.5 g
- Protein: 31.1 g
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