Breast of Veal with Hedgehog Mushrooms

Breast of Veal with Hedgehog Mushrooms

Breast of Veal with Hedgehog Mushrooms

The name comes from the small, toothlike projections under the cap where, in other mushrooms, the gills are found. They can be found in groups under conifers or hardwoods, or, depending on the area of the country, around rhododendron bushes. They have been described by some as having a mild chanterelle flavor. To clean hedgehogs, you should brush off the outer surface, then check the toothed underside for "uninvited guests." Use water sparingly when cleaning these mushrooms, as it tends to diminish the mushrooms' delicate, wild flavor.

This is a wonderful dish to serve to guests, since it can be made ahead of time and reheated. Serve it over hot egg noodles with green beans and sliced tomatoes with snipped fresh basil and a drizzle of olive oil. Both the veal and the mushrooms have mild flavors. They compliment one another gracefully in both the flavor and texture departments.

Salt and coarsely ground black pepper to taste
One 3-pound breast of veal, cut into single ribs
1/2 Cup flour
7 Tablespoons of vegetable oil
2 Tablespoons butter
8 Minced garlic cloves
1 Large onion, minced
2 Tablespoons tomato paste
At least 3/4 Cup beef broth
1 Bay leaf
1/2 teaspoon dried thyme
3 Allspice berries
1 1/2 Fresh hedgehog mushrooms, sliced in 1/2 inch pieces
2 Tablespoons chopped fresh parsley

Sauté the mushrooms and shallots in butter in a medium-sized skillet over medium-high heat for about 4 minutes. Reduce the heat slightly and stir in the flour. Blend the flour well, breaking up any lumps that develop. Remove the skillet from the heat and gradually stir in the stock and the cream, blending well with the flour. Add the tarragon, wine and salt and pepper to taste. Let the sauce bubble gently for a few minutes until it reaches the desired consistency.

If it's too thick, add a bit more broth. If it's too thin, cook down a little more. If you'd like to use this recipe for red meats, substitute 1 cup of beef stock for the chicken stock. Season with snipped fresh thyme and rosemary in place of the tarragon - about a tablespoon each. Add a dash of Worcestershire.

Thanks to Earthy Delights
for this recipe

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