Asparagus and Oyster Mushrooms Rolled in Veal
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 12 fresh asparagus
- 1/4 lb (115 g) oyster mushrooms (or 1/3 lb (150 g) if garnish is desired)
- 1 Tbsp. (15 mL) butter*
- 4 grain-fed veal scallops, approximalely 1/4 lb (115 g) each
- String
- 1/4 cup (60 mL) flour*
- Sauce:
- 1 tsp. (5 mL) butter*
- 1 small French shallot, chopped
- Asparagus trimmings
- 1/4 cup (60 mL) white wine
- 1 2/3 cups (400 mL) demi-glace sauce
- 1/3 cup (80 mL) 35% cream*
- Salt and pepper to taste
Preparation
Preheat oven at 375°F (190°C).
Blanche pre-peeled asparagus tips in boiling salted water. Cool. Set aside asparagus trimmings. Fry 3/4 of the mushrooms and asparagus tips together in butter, and allow to cool before placing them in the center of each scallop. Roll each scallop. Tie. Flour lightly. Fry until rolls are lightly browned on all sides. Add salt and pepper. Finish baking in oven for 5 minutes.
For the sauce, lightly brown shallot and asparagus trimmings in the saucepan used for cooking oyster mushrooms. Deglaze with white wine and let simmer to reduce to half. Add demi-glace sauce and 35% cream, and let simmer to reduce to desired consistency. Remove asparagus stalks. Blend mixture in a food processor and strain. Salt and pepper. Keep warm. Fry the rest of the mushrooms for garnish. Serve with pasta.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Beef Tournedos with Oyster Mushrooms (BBQ)
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