Best Veal Chops With Morels Recipes

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MOREL SAUCE



Morel Sauce image

Categories     Sauce     Mushroom     Sauté     Red Wine     Shallot     Gourmet

Number Of Ingredients 10

1/4 cup water
1/4 cup sugar
1/4 cup red-wine vinegar
1 tablespoon balsamic vinegar plus additional to taste if desired
3 tablespoons unsalted butter
24 fresh morels (about 1 pound), washed well, patted dry, and ;trimmed, or 1 ounce dried morels, soaked, reserving 1/2 cup soaking ;liquid
1/3 cup finely chopped shallots
2 cups dry red wine
2 cups rich veal stock or demiglace
fresh lemon juice to taste if desired

Steps:

  • In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam). Stir mixture over moderate heat until caramel is dissolved,
  • about 3 minutes. Remove pan from heat.
  • In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes. Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
  • Remove pan from heat and stir in caramel mixture. Sauce may be prepared up to this point 2 days ahead and chilled, covered. Chill morels separately, covered. Reheat sauce over moderate heat before proceeding with recipe. Add morels to sauce with salt and pepper to taste. If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice.
  • To soak dried Morels:
  • Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes. Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired. Pat drained morels dry with paper towels. (Do not eat raw morels as they can cause digestive disorders.)

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 1h30m

Yield 1 serving

Number Of Ingredients 12

10 dried morels, available in fine food shops
1 loin veal chop, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons plus 1 teaspoon butter
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
2 tablespoons dry white wine
1/4 cup heavy cream
1 teaspoon Madeira wine or dry Sherry
1 tablespoon flour
1/4 cup fresh or canned chicken broth

Steps:

  • Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
  • Sprinkle chop with salt and pepper and set aside.
  • Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
  • Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
  • Dredge chop in flour and shake off excess.
  • Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
  • Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
  • Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
  • Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

VEAL MEDALLIONS WITH FRENCH MORELS



Veal Medallions With French Morels image

Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

Provided by Rita1652

Categories     Veal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

2 ounces small french dried morels (2 cups)
2 cups boiling water
12 (3 ounce) veal medallions, from the eye round (1/2 inch thick if using thinner cuts you`ll need additional oil to fry them for you`ll have more sli)
salt & freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
3 shallots, minced
1 sprig fresh thyme
1/2 cup dry white wine (sherry works great to)
1/2 cup chicken stock
1/2 cup creme fraiche (or cream)
1 tablespoon fresh lemon juice
scallion, for garnish
fresh herb, for garnish

Steps:

  • In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
  • Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
  • Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
  • Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.

GRILLED VEAL CHOPS WITH MORELS



Grilled Veal Chops With Morels image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 veal loin or rib chops, one inch thick
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
1 ounce dried morels, soaked in warm water for 30 minutes
1/2 pound fresh morels
1 tablespoon lemon juice
1/2 cup chicken stock
2 shallots, minced
4 tablespoons unsalted butter
1/4 cup dry vermouth
1/2 cup creme fraiche
1 tablespoon parsley, minced

Steps:

  • Preheat broiler or grill.
  • Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
  • Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
  • Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
  • Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
  • Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.

Nutrition Facts : @context http, Calories 884, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 74 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 28 grams, Sodium 972 milligrams, Sugar 4 grams, TransFat 1 gram

GRILLED VEAL CHOPS WITH MOREL SAUCE



Grilled Veal Chops with Morel Sauce image

Categories     Beef     Roast     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 3

six 1 1/2-inch-thick veal chops (about 4 pounds total)
vegetable oil for rubbing on chops
Morel Sauce

Steps:

  • Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
  • Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
  • Serve chops with sauce.

VEAL CHOPS WITH MUSHROOMS



veal chops with mushrooms image

Make and share this veal chops with mushrooms recipe from Food.com.

Provided by chia2160

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal chops
2 tablespoons olive oil
salt and pepper
1 tablespoon tarragon
1 lb cremini mushroom, sliced
2 tablespoons flour
1 cup chicken stock
2 tablespoons heavy cream
1 dash nutmeg

Steps:

  • heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
  • remove to plate and keep warm.
  • toss mushrooms in flour, add to pan.
  • add chicken stock cook a few minutes until thickened.
  • add cream, nutmeg and salt& pepper to taste.
  • spoon sauce over chops, serve.

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Trish Hall

Categories     dinner, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

1 ounce dried morels, about 1 cup, or 3 ounces fresh mushrooms
8 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1 tablespoon freshly squeezed lemon juice
7 tablespoons dry white wine
1 1/4 cups heavy cream
Salt and freshly ground pepper to taste
1 tablespoon dry Madeira or dry Sherry
6 loin veal chops, about 1/2 pound each
1/4 cup flour
4 tablespoons corn, peanut or vegetable oil
1 1/4 cups fresh or canned chicken broth

Steps:

  • If dried morels are used, place them in a mixing bowl and add hot but not boiling water to cover. Let stand until the water is cool. Drain the morels and pat dry. If fresh mushrooms are used, slice them and set aside.
  • Heat four tablespoons of the butter in a skillet over medium heat and add the shallots. Cook briefly, about half a minute, stirring, and add the mushrooms. Cook, shaking the skillet and stirring, about three minutes. Add the lemon juice, and cover and cook five minutes over low heat. Add two tablespoons of the white wine, and cover and cook over very low heat for five minutes. Add the cream, cover and cook over slightly higher heat about 10 minutes, stirring occasionally. At this point, the cream should be reduced and thickened. Add salt and pepper to taste and the Madeira or Sherry.
  • Dredge the chops in the flour and shake off any excess. Heat the remaining butter and the oil in a heavy skillet large enough to hold the chops in one layer. Cook over relatively high heat about five minutes, or until nicely browned on one side. Turn and cook the chops about five to 10 minutes on the second side until they are just cooked through. Do not overcook or the chops will become dry.
  • Remove the chops to a serving platter and keep them warm. Pour off most of the fat from the skillet. Add the remaining wine and cook briefly. Add the broth and cook over relatively high heat until reduced to about one-third cup. Add the mushrooms in cream sauce and blend. Pour over the chops and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 57 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 27 grams, Sodium 914 milligrams, Sugar 2 grams, TransFat 1 gram

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