Veal Cutlets, Mushrooms and Port Sauce | Quebec Veal
Enjoy our veal cutlets with mushrooms and port sauce, a refined recipe quick to prepare. A real treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 4 Quebec Veal cutlets
- 30 ml (2 tbsp) butter
- 227 g (8 oz) mixed mushrooms, sliced
- Salt and pepper to taste
- 15 ml (1 tbsp) butter
- 60 ml (1/4 cup) French shallots, chopped
- 5 ml (1 tsp) chopped garlic, chopped
- 5 ml (1 tsp) fresh thyme, chopped
- 80 ml (1/3 cup) port or white grape juice
- 250 ml (1 cup) demi-glace sauce
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