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Creamy veal chop with forest mushrooms


Ingredients:2 people
  • veal chop
    2 x 180 g
  • garlic
    4 cloves
  • shallots
    2
  • rosemary
    a few sprigs
  • Sichuan pepper
    2 g
  • Guérande salt
    3 g
  • freeze-dried pink berries
    2 g
  • dry white wine
    1 glass
  • mix of wild mushrooms
    1 can (400 ml)
  • chives
    1 bunch
  • olive oil
    1 tablespoon
  • thick fresh cream
    15 cl


Preparation:
  • Preparation time:20 minutes
  • Cooking time:30 minutes


Peel the shallots and finely chop them. Peel the garlic, degerminate and chop.

In a mortar, put Guérande salt, freeze-dried pink peppercorns, Sichuan pepper and a few rosemary seeds. Crush it all. Book.

Place the veal chops in a baking dish, spread the garlic, shallots and spice mix, add the dry white wine.

Bake at th.8 (210°C) for about ten minutes, then turn the ribs and add the heavy cream. Leave to cook for another 15/20 minutes.

In a skillet put the olive oil, once very hot, add the drained and rinsed mushrooms, sauté them from time to time for about ten minutes.

Arrange each rib on a warm plate, accompanied by the mushrooms with the cream sauce.

Garnish with sprigs of chives and rosemary

Creamy veal chop with forest mushrooms Creamy veal chop with forest mushrooms