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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Sautéed Veal With Mushroom Cream Sauce 🌄 💤 ⏳
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Sautéed Veal With Mushroom Cream Sauce
Sautéed Veal With Mushroom Cream Sauce
{Serving suggestion only*}
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Indulge in this luxurious veal dish that pairs tender scallops with a silky mushroom cream sauce. The wild mushroom medley creates earthy depth while Cognac adds sophisticated warmth to the velvety sauce. Quick-cooking veal ensures tender, juicy results in minutes rather than hours. This restaurant-worthy entrée requires minimal ingredients but delivers maximum flavor impact. Perfect for romantic dinners or special occasions when you want to create an elegant impression.
No Jump Zone
Ingredients
2 tablespoons olive oil 
1 tablespoon butter 
8 ounces veal scallops (about 4)
8 ounces mixed fresh wild mushrooms (such as oyster, cremini and stemmed shiitake), sliced 
1/3 cup finely chopped shallots 
6 tablespoons Cognac or other brandy 
6 tablespoons whipping cream
Chopped fresh parsley
salt and pepper to taste
Directions
Heat oil in heavy large skillet over high heat.
Season veal with salt and pepper.
Add to skillet; sauté 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; sauté 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.
Servings\Yield
Serves 2
Nutrition Facts
Nutrition Per Serving: Calories: 490; Total Fat: 38g (Saturated Fat: 17g); Cholesterol: 150mg; Sodium: 230mg; Total Carbohydrates: 8g (Dietary Fiber: 1g, Sugars: 3g); Protein: 28g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: veal, mushrooms
🗂️ Categories: 🦌🐇🐐🦍 Other Meat
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Sautéed Veal With Mushroom Cream Sauce was added on June 27, 2015 and last updated on August 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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