Veal with Mushroom Sauce

I think my least favourite time of year is February, when hot days, overcast skies and late-summer humidity  make people like me cranky. No-one sleeps well, there’s no sunshine to cheer us up, and we’re sick of our summer wardrobe. I find myself longing for my all-time favourite time of year in Sydney – Autumn, when the days are still warm and sunshiney,  and at night there’s a gorgeous crispness to the air that brings back my energy and makes life right again. It’s time to put away the fan, put the doona back on the bed, switch from white to red wine, and to rediscover long sleeves and great cooking.

This year it seems as if February and March got mixed up, and it’s only as we approach the end of daylight saving that there’s even the slightest hint of Autumn.  When we couldn’t decide what to do for dinner Saturday night, I pulled a food mag at random from the pile beside the sofa and we agreed on this one – season be damned. I’m very glad we did; as a recipe it couldn’t be simpler and it’s definitely a keeper.

And as an added bonus, it matches perfectly with my new favourite red wine: the 2004 Petit Verdot we discovered at last week’s Taste Canowindra degustation dinner. The recipe comes from the January edition of Australian Good Taste, and follows after the jump.

Veal with Mushroom Sauce

  • 4 veal cutlets
  • 2 tbs olive oil
  • 450g mushrooms, quartered
  • 2 garlic cloves
  • 60ml chicken stock
  • 60ml muscat
  • 2 tsp wholegrain mustard
  • 1 cup continental parsley, chopped
  • roasted chat potatoes, to serve
  • wilted spinach, to serve
  1. Cook veal cutlets in olive oil over medium-high heat for 2-3 minutes each side. Set aside.
  2. Cook mushrooms and crushed garlic cloves for two minutes.
  3. Add chicken stock, muscat and mustard; cook for two minutes.
  4. Stir in chopped fresh continental parsley.
  5. Serve with veal, roasted chat potatoes and wilted spinach.

~ by swalloworspit on April 3, 2011.

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