Ingredient:
15 g (1/2 oz) dried porcini mushrooms
250 ml (8 fl oz) warm water
2 tbsp plain flour
Salt and black pepper
4×250 g (8 oz) veal loin chops
45 g (1 ½ oz) butter
8 shallots, chopped
3 garlic cloves, crushed
250 g (8 oz) button mushrooms, thinly sliced
250 ml (8 fl oz) dry white wine
300 ml (1/2 pint) single cream
1 tbsp chopped fresh tarragon, plus extra to garnish
Method:
Put the dried mushrooms into a bowl, pour over the warm water, and leave to soak for 30 minutes or until soft.
Sprinkle the flour on to a plate, and season with salt and pepper. Lightly coat the chops with the flour.
Melt half of the butter in a frying pan, add the veal chops, and cook for about 4 minutes on each side.
Remove the chops and keep warm. Melt the remaining butter in the pan, add the shallots and garlic, and cook gently, stirring occasionally, for a few minutes until softened.
Drain the dried mushrooms, reserving the soaking liquid. Add the dried and button mushrooms to the pan and cook for 3 minutes or until tender. Remove the shallots and mushrooms from the pan and keep warm.
Pour in the wine and boil until reduced to about 3 tbsp. add the mushroom liquid and boil until reduced to about 125 ml (4 fl oz).
Stir in the cream and heat gently. Add the tarragon, and season with salt and pepper. Return the chops, shallots, and mushrooms to the pan and heat through gently. Transfer to serving plates, sprinkle with the extra chopped tarragon, and serve hot.
15 g (1/2 oz) dried porcini mushrooms
250 ml (8 fl oz) warm water
2 tbsp plain flour
Salt and black pepper
4×250 g (8 oz) veal loin chops
45 g (1 ½ oz) butter
8 shallots, chopped
3 garlic cloves, crushed
250 g (8 oz) button mushrooms, thinly sliced
250 ml (8 fl oz) dry white wine
300 ml (1/2 pint) single cream
1 tbsp chopped fresh tarragon, plus extra to garnish
Method:
Put the dried mushrooms into a bowl, pour over the warm water, and leave to soak for 30 minutes or until soft.
Sprinkle the flour on to a plate, and season with salt and pepper. Lightly coat the chops with the flour.
Melt half of the butter in a frying pan, add the veal chops, and cook for about 4 minutes on each side.
Remove the chops and keep warm. Melt the remaining butter in the pan, add the shallots and garlic, and cook gently, stirring occasionally, for a few minutes until softened.
Drain the dried mushrooms, reserving the soaking liquid. Add the dried and button mushrooms to the pan and cook for 3 minutes or until tender. Remove the shallots and mushrooms from the pan and keep warm.
Pour in the wine and boil until reduced to about 3 tbsp. add the mushroom liquid and boil until reduced to about 125 ml (4 fl oz).
Stir in the cream and heat gently. Add the tarragon, and season with salt and pepper. Return the chops, shallots, and mushrooms to the pan and heat through gently. Transfer to serving plates, sprinkle with the extra chopped tarragon, and serve hot.
