Veal with Wild Mushrooms
This is Commander’s Palace classic which is easily made at home. The veal, which could be bland, gets a little kick from the Creole spices. It is served with a wine sauce studded with mushrooms.
Ingredients
- Veal and Mushrooms
- Veal Cutlets - eight, 3-ounce, pounded thin
- Creole meat seasoning (below)
- Flour for dredging
- Unsalted Butter - 3 tablespoons
- Shallots - 1/4 cup, minced
- Morel Mushrooms - 3 ounces, sliced
- Cepes Mushrooms - 2 ounces, sliced
- Chanterelle Mushrooms - 2 ounces, sliced
- Shiitake Mushrooms - 2ounces, sliced
- Brandy - 1 ounce
- Red Wine - 1/4 cup
- Veal Demi-Glace - 3/4 cup
- Salt and freshly ground white pepper to taste
- Parsley Leaves - 4, stemmed and minced
- Creole Meat Seasoning
- Salt - 1-1/2 cups
- Granulated Garlic - 1/4 cup
- Freshly ground black pepper - 3/4 cup
- Cayenne Pepper - 1/2 cup
- Cumin - 1/4 cup
Instructions
Season the veal with the Creole meat seasoning and dredge with flour. Melt the butter in a skillet over medium-high heat and saute the veal until lightly browned, about 1 minute per side. Add the shallots and mushrooms and toss; saute for another minute, stirring occasionally. Add the brandy, avert your face, and ignite with a long kitchen match; shake the pan until the flames die down. Put the veal on a warmed plate. Simmer the sauce for another minute.
To serve: Overlap veal slices on warmed serving dishes. Spoon mushrooms and sauce over the veal. Sprinkle with minced parsley.
Creole Meat Seasoning
To prepare the seasoning mix: Combine all ingredients. Store in a large jar. The mixture will keep indefinitely; the flavor may fade, but it will not “go bad.”
