Recipe: Veal Medallions and Curly Sparassis

1 Prepare your sparassis:
Cut the base then rinse under cold water and with a brush clean all the irregularities, dry with a towel then remove the small florets like cauliflower.

2 In a saucepan pour white wine, cream, shallots, salt and pepper then at boiling point add your mushrooms, cover and let them sweat for 10 minutes and turn off the heat.

3 In a sauté pan melt the butter until it reaches a light brown color then place your veal medallions, season and cook by searing them lightly 5 minutes on each side then cover and let rest covered for 10 minutes.

4 Here your guests are at the table, remove your medallions onto a small plate then pour the cream sauce with sparassis, make a light broth, taste and adjust the seasoning then add a splash of yellow lemon juice or a bit of combava powder, finally at the last moment put your veal medallions back in, just bring back to a boil and serve in nice deep plates.
* Some advice if you find these mushrooms also called pine morels or cauliflower, only take the small ones (up to 17.75 oz (500g)) after that they will become rubbery, this dish if you succeed with it will be worthy of appearing in the best meals.