INGREDIENTS

INSTRUCTIONS

1. Heat walnut oil in a 12-inch skillet over medium-high heat. When hot,
sear the veal on both sides, turning quickly. Remove with a slotted spatula
to a platter and repeat until all veal is seared
2. Add the butter to the pan, then add the shiitake, mushrooms, shallots,
and garlic. Saute, sirring frequently, for 5 minutes or until the shallots
are translucent and the mushrooms have softened.
3. Add the stock, tyme, pepper, and salt. Bring to a boil over medium heat
and simmer until the stock is reduced by half. Add the arrowroot mixture to
the pan and stir in evenly. Allow the mixture to simmer for an additional
minute or until slightly thickened.
4. Return the veal to the pan and bring back to a boil to heat the veal
through. Do not let the veal cook further, or it will toughen. Serve
immeadiately.
NOTE: This dish can be made up to a day in advance through step 3. Reaheat
the sauce over low heat to a simmer and then add the veal to reheat it
briefly. In place of the shiitake, any wild mushroom can be used, such as
Italian porcini, morels, chanterelles, or oyster mushrooms.
Wine Note A classic French white Burgundy or a rich California Chardonnay
will pick up the wild mushroom taste.
Gazelle, p. 162
Posted to MM-Recipes Digest V4 #081 by David Tuttle
<dstuttle@pop.eclec.com> on Mar 21, 1997

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