Mousseron Cream Veal

Name: Mousseron Cream Veal
Total time: 35 min
Yield: 2
Ingredients: 200 g mousseron caps (stemmed); 2 veal medallions; 3 tbsp butter, divided; 1 shallot, finely diced; 100 ml white wine; 150 ml cream

Tiny mousseron caps in a reduced cream with veal medallions — their sweet, clove-like note does the seasoning for you.

35 minTime

2Serves

6Ingredients

Made with Mousseron

Request a wholesale quote See Mousseron

1Season the veal medallions. Sear in half the butter over medium-high heat, 2–3 minutes per side. Rest on a warm plate.
2In the same pan, add the remaining butter and shallot, cook 2 minutes.
3Add the mousseron caps, cook for 3–4 minutes until tender.
4Deglaze with white wine, reduce by half.
5Add the cream, simmer 3–4 minutes until slightly thickened.
6Return the veal to the pan briefly to warm through, then serve with the sauce spooned over.

The mushrooms in this recipe

Mousseron

More recipes like this

Recipe

Fairy Ring Omelette