Veal Marsala with Mushrooms and Thyme
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Veal Marsala with Mushrooms and Thyme
Category
Meat and Poultry
Ingredients
- 8 slices veal loin, all fat trimmed and sliced thin
- flour
- salt and pepper
- 2-4 tablespoons Fustini's Robust SELECT olive oil
- 2-4 tablespoons butter
- 4-6 ounces Oyster mushrooms, sliced
- 1 shallot, sliced thin
- 1 garlic clove, sliced thin
- 1 sprig thyme, plus more for garnish
- 4 ounces dry Marsala wine
- 2-3 tablespoons cold butter
- drizzle of Fustini's Herbs de Provence olive oil
Ingredients
Directions
- Lightly pound the veal slices thin between layers of film wrap. Season the flour with salt and pepper and dredge the veal, shaking off any excess. Heat some of the Fustini's SELECT and butter in a large skillet and when the foam subsides, brown the veal, in batches if necessary, until golden and just cooked to medium-rare. Remove veal from pan.
- Once all the veal is cooked, add more oil and butter if needed, and add oyster mushrooms. Cook until sweating and starting to brown and add shallot. Cook another 2 minutes and add garlic. Cook 30 seconds and add thyme and Marsala wine. Bring to a simmer and cook until reduced by one-third. Remove from pan and swirl in cold butter to make the sauce. To serve, place veal slices on serving plates, top with some of the oyster mushrooms, some sauce and a garnish of Fustinis Herbs de Provence olive oil and some fresh thyme