Best Veal Patties With Mushrooms And Chives Recipes

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VEAL PATTIES WITH MUSHROOMS AND CHIVES



Veal Patties with Mushrooms and Chives image

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     Chive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives
1 1/4 lb ground veal
1/2 cup fine dry bread crumbs (not seasoned)
2 tablespoons vegetable oil
1/2 stick (1/4 cup) unsalted butter
1/2 lb cremini mushrooms, trimmed and cut into sixths
Accompaniment: lemon wedges
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
  • Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
  • Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
  • Serve veal patties topped with mushrooms.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS



Sauteed Veal Medallions with Sage and Mushrooms image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions
Salt and freshly ground black pepper to taste
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination
1/4 cup dry white wine
1 cup Beef and Veal Stock
3 tablespoons chopped fresh sage leaves
2 ounces Prosciutto ham, thinlysliced and julienne
2 tablespoons whole butter

Steps:

  • Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

GRILLED VEAL CHOP WITH FINGERLINGS, MUSHROOMS AND CHERRY PEPPERS



Grilled Veal Chop with Fingerlings, Mushrooms and Cherry Peppers image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 bone-in veal chops, at least 1-inch thick
Kosher salt
Extra-virgin olive oil
4 cloves garlic, smashed
1/2 pound fingerling potatoes, cut in rounds about 1/2-inch thick
1 1/2 pounds assorted mushrooms (shiitake, chanterelle, oyster, or cremini), sliced
5 to 6 hot cherry peppers with their vinegar, stems and seeds removed, quartered
1 bunch chives, cut into 1-inch lengths

Steps:

  • Preheat the grill to medium.
  • Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
  • Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
  • While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
  • When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
  • Mouthwateringly spicy and delicious!

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 AND MUSHROOMS



Veal and Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 pound (1 stick) unsalted butter
1 large Bermuda onion, chopped (about 2 cups chopped)
2 tablespoons chopped garlic
2 pounds boneless veal shoulder, cut into 1-inch cubes
1 cup all-purpose flour
1 quart sliced mushrooms
1/4 cup chopped fresh parsley leaves
3 cups crushed plum tomatoes (recommended: San Marzano)
1 pint chicken stock or broth
Salt
Black pepper

Steps:

  • Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.

VEAL WITH MUSHROOMS AND PEPPERS



Veal with Mushrooms and Peppers image

Provided by Deborah Briggs

Yield Serves 4

Number Of Ingredients 12

4 tablespoons olive oil
1 pound veal stew meat, cut into 1-inch cubes
All purpose flour
12 large mushrooms, quartered
1 large red bell pepper, sliced
1 tablespoon dried oregano, crumbled
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3/4 cup dry Marsala wine
3 large garlic cloves, minced
1/2 cup low-salt chicken broth
Steamed white rice

Steps:

  • Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

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