Veal scallops with creamy porcini mushroom sauce | Taste France Magazine
Satisfying yet delicate porcini mushrooms combined with cream and poured over a tender piece of rose veal… A taste of fall in every mouthful!
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Ingredients
- 50 gr dried porcini mushrooms
- 2 c Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 2 tbsp Cognac AOC
- x 2.00 Traditional Shallots
- 4 scallops Limousin Farm Veal PGI Label Rouge
- 2 tbsp Charentes-Poitou Butter PDO
- Salt
- Groundnut oil
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