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Serves : 4
© Evi Abeler

How to Make It

Step 1    

Melt 2 tablespoons of butter in a large skillet over medium heat. Add sliced mushrooms and cook until they are golden brown on the edges. Remove from the skillet and set them aside.

Step 2    

Mix the salt and pepper with the flour. Dredge the veal in the flour and shake off any exccess flour.

Step 3    

Add the chopped shallots to the skillet and cook for 30 seconds. Do not brown them, just cook the shallots enough to be transparent.

Step 4    

Add the thyme to the shallots. Then add the marsala and reduce the liquid to just a small amount coating the bottom of the pan, 3 to 4 minutes.

Step 5    

Add the stock. Then reduce sauce to half its volume, about 5 minutes. Whisk in the heavy cream.

Step 6    

Return the mushrooms to the pan. Return the veal to pan and coat with the sauce.

Step 7    

Season the sauce with salt and pepper as needed.

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