Wet-Roasted Veal Breast With Mushrooms | Gourmet Traveller

Ingredients

• 2 kg piece of boneless veal brisket
• 2½ tbsp olive oil
• 150 ml Madeira or sweet Sherry
• 750 ml veal stock (3 cups)
• 4 sprigs thyme
• 20 gm butter
• 200 gm chestnut mushrooms, trimmed
• Mushroom filling
• 40 gm butter
• 1 tbsp olive oil
• 4 large golden shallots, finely diced
• 3 garlic cloves, crushed
• 430 gm mixed mushrooms, such as chestnut, pine, portobello and Swiss, torn into bite-sized pieces
• 2 tsp thyme leaves
• 15 gm dried porcini, soaked in 200ml hot water for 15 minutes
• Soubise
• 4 onions, coarsely chopped
• 350 ml chicken stock
• 150 ml pouring cream