Full Page 4 x 6 5 x 7

2 tablespoons olive oil
8 ounces veal scallops (about 4)
1 tablespoon butter
8 ounces mixed fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1/3 cup finely chopped shallots
6 tablespoons Cognac or other brandy
6 tablespoons whipping cream
Chopped fresh parsley

Heat oil in heavy large skillet over high heat. Season veal with salt and pepper. Add to skillet; saute just until cooked through, about 1 minute per side. Transfer to platter. Tent with foil to keep warm.
Melt 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; saute until golden brown, about 5 minutes. Add Cognac; boil 2 minutes. Add whipping cream; boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper.
Spoon sauce over veal. Sprinkle with parsley and serve.

Serves 2
Keywords: veal,mushrooms   Category: Meat: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: June 27, 2015 by deebeeeff
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017

Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017

Founded April 13, 2006   
2015 fergusonrecipes.com