Recipe: Veal Medallions and Curly Sparassis

Name: Mignons de veau et sparassis crepus
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 4 portions
Ingredients: 8 mignons de veau (sous la mère si possible) de 80 g chaque1 Sparassis crêpu* jeune de 400 a 500 g maximum2 échalotes (grises si possible) ciselées finement10 cl de vin blanc(Jura si possible)50 g beurre 1/2 sel20 cl de crème liquide (30%)sel fin poivre du moulin1trait de jus de citron ou une pincée de combava en poudre

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (7 reviews) Meat

Prep 30 min

Cook 25 min

Rest 1h

Total 1h55

Servings 4 serv.

Ingredients for 4 servings

8 veal medallions (preferably under the membrane) of 80 g each
1 young curly sparassis* of 400 to 500 g maximum
2 shallots (grey if possible) finely chopped
10 cl white wine (Jura if possible)
50 g salted butter
20 cl liquid cream (30%)
fine salt and freshly ground pepper
1 splash of lemon juice or a pinch of combava powder

Step-by-step directions

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 500g) after that they will become rubbery, this dish if you succeed with it will be worthy of appearing in the best meals.

Coq au vin jaune