Roasted Rack of Veal with Wild Mushroom Sauce | RICARDO

Ingredients

• 1 rack of veal of 6 chops, about 3 1/2 lbs (1.6 kg)
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 cloves garlic, peeled and lightly crushed
• 2 tablespoons (30 ml) olive oil
• Salt and pepper
• 14 g dried sliced porcini mushrooms
• 14 g dried morels
• 1 cup (250 ml) boiling water
• 2 shallots, finely chopped
• 3 tablespoons (45 ml) butter
• 1 tablespoon (15 ml) unbleached all-purpose flour
• 1 cup (250 ml) Marsala wine
• 2 containers 300 ml veal stock
• 2 tablespoons (30 ml) maple syrup
• 1/2 cup (125 ml) 35% cream