Veal Medallions with Mushrooms, Marsala and Thyme
NOTES : Accompaniments: Small steamed new potatoes and peas, french bread and
butter, and a chicory-and-romaine salad with a piquant dressing.
* Exported from MasterCook II *
VEAL MEDALLIONS WITH
MUSHROOMS, MARSALA AND THYME
Recipe By : MOLTO MARIO
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons virgin olive oil
8 (2 ounce) medallions of veal from
rack or loin
2 ounces
all purpose flour plus salt and pepper
8 ounces
domestic mushrooms, -- quartered
8 ounces
marsala wine (you can substitute any light 2
tablespoons cold butter, -- unsalted
2 tablespoons fresh thyme leaves, chopped --
(or 2 teaspoons dry)
Salt and pepper
In a large 12" to 14" saute pan, heat olive oil over
medium heat. Dredge the veal medallions in the flour, season
each with salt and pepper and saute until golden brown on both
sides. Remove veal to warm place and add mushrooms to same pan
and saute until lightly browned. Add marsala wine and reduce by
one third.
Add cold butter and place veal medallions in pan with mushrooms
and wine. Bring to boil and reduce by one third. Add thyme leaves,
stir through, season sauce with salt and pepper and serve immediately
in large plate, pouring mushroom sauce over.
Yield: 4 serving
Source: