VEAL ESCALOPES WITH WILD MUSRHOOMS

Veal Escalopes With Wild Musrhooms image

Provided by Moira Hodgson

Time 20m

Yield 4 servings

Number Of Ingredients 8

Previous Next

Ingredients

8 veal escalopes
Coarse salt and freshly ground pepper
2 tablespoons butter
2 tablespoons peanut or safflower oil
1 shallot
1/2 pound mixed wild mushrooms
1/2 cup white wine
3 to 4 tablespoons creme fraiche

Steps:

Pat the veal escalopes dry with paper towels. Just before cooking, season them with salt and pepper.
Heat one tablespoon butter and the oil in a large skillet. Brown the escalopes, two at a time, without burning. Keep warm.
Add remaining butter to the skillet and soften the shallot. Add the mushrooms and saute for about five minutes, or until cooked. Add the white wine, bring to boil and scrape up the cooking juices. Add the creme fraiche with any juices that have collected under the veal that you have been keeping warm. Bring to boil, turn down heat, and correct seasoning.
Add the veal to the skillet, heat through without cooking (or it will toughen) and serve immediately.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 7 grams, Sodium 1003 milligrams, Sugar 2 grams, TransFat 0 grams