I've cooked my way through all 264 recipes
in The New Mediterranean Diet Cookbook!

August 2, 2011

Veal Stew with Wild Mushrooms (p. 430)

I have two soups left to cook, neither of which, unfortunately, is a chilled summer soup. Still, gotta tackle them, even in this ridiculous North Carolina heat.

This veal stew was pretty easy to put together, so I did it before work yesterday since I didn't have to be in until noon. It starts with sauteed onion, garlic, and parsley which have softened but not browned in the olive oil. Next up are the pieces of veal, which just need to be cooked until each side has browned.

Stir in the cleaned, sliced mushrooms (I used baby bellas because that's what was available to me, but it really called for porcini or chanterelles) and allow them to cook until they have released their liquids and the dish is bubbling.

Add in thyme and salt and cover the meat with a combination of wine and water.

Keep at a steady simmer until the liquid has cooked down some, then raise the heat and cook a little bit longer to make the liquid more syrupy.

Both Matt and I felt that this had way too many mushrooms in it. The flavors were good, but every bite was completely mushroom filled. I also wish that I had cut the veal into smaller pieces; they were a little tough which made the large pieces difficult to eat. 

mushrooms -- $3.00
veal -- $7.99
onion -- $1.10
parsley -- $1.99
Total Cost of Veal Stew with Wild Mushrooms: $14.08
($4.69 per serving)

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Thanks for dropping by! Love, Katrina.