Wet-Roasted Veal Breast With Mushrooms

Name: Wet-Roasted Veal Breast With Mushrooms
Total time: 370 min
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

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for wet-roasted veal breast with mushrooms and soubise.

View full recipe on www.gourmettraveller.com.au

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Immersion blender
Butcher's twine
Toothpick
Roasting pan
Fine-mesh sieve
Oven
Stove
Skillet
Saucepan
Mixing bowl
Chef's knife
Cutting board
Paper towel
Aluminum foil
Spoon
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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