Roasted Veal Rack with Mushrooms | Quebec Veal
Try roast veal rack with mushrooms, a refined recipe ideal for special occasions and festive meals.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Roasting rack
- Pepper mill
- Gravy boat
- Oven
- Skillet
- Baking sheet
- Aluminum foil
- Wooden spoon
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
Ingredients
- 1 4-rib Quebec Veal roast
- 60 ml (4 tbsp) vegetable oil, divided
- Salt and pepper from the grinder
- 30 ml (2 tbsp) Dijon mustard
- 50 g (1 3/4 oz) dehydrated mushrooms, forest mix, very finely chopped
- 2 227 g trays of small button mushrooms, cut in half
- 3 sprigs of thyme, leaves removed
- 4 garlic cloves, peeled and coarsely crushed
- 125 ml (1/2 cup) dry white wine
- 375 ml (1 1/2 cup) poultry stock
- 125 ml (1/2 cup) 35% cooking cream
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