Porcini-Dusted Veal Chops with Wild Mushrooms and Fava Ragout

Preparation is easy
Yield: 5
Preparation time is 20 minutes, cooking 2 hours 10 minutes
Ingredients
- 2 cups reduced-sodium broth – (500ml)
- ½ cup beef both – (125ml)
- 1/3 cup finely chopped shallots – (75ml)
- 1 tablespoon of dried porcini mushrooms – (15ml)
- 1/3 cup boiling water – (75ml)
- 5 Ten ounce veal rib chops, trimmed – (280grams)
- 1 ¼ cup unsalted butter (312 ml)
- 4 ounces fresh shiitake mushroom, stemmed, sliced – (125ml)
- 4 ounces fresh oyster mushroom, thickly sliced – (125ml)
- 4 ounces fresh chanterelle mushroom, thickly sliced – (125ml)
- 4 ounces white mushroom, sliced – (125ml)
- 1 ½ pounds fresh fava beans, shelled, blanched, peel – (680grames) or 1 cups frozen baby lima beans, thawed – (450grams)
- 1/4 cup and 2 tablespoons of sweet marsala wine – (92.5ml)
- ½ teaspoon minced fresh sage – (7.5ml)
- ½ teaspoon of minced fresh rosemary– (7.5ml)
- ½ teaspoon of minced fresh thyme– (7.5ml)
- Fresh sage leaves
Directions
- *Time saving Note: The broth and porcini mushrooms can be made a day ahead. Cover the broth and chopped porcini dishes separately and refrigerate. Store the porcini powder at room temperature.
- Combine chicken and beef broths and half of the shallots in a heavy medium saucepan. Allow this to simmer over medium heat until the liquid reduces to ¼ cup, approximately ½ hour.
- Place half of the porcini mushrooms in 1/3 cup of boiling water. Let this stand until the mushrooms soften- about 20 minutes. Reserve your soaking liquid. Using a spotted spoon, transfer the soften porcini mushrooms to a clean work surface. Chop the mushrooms coarsely and set aside. Grind the remaining mushrooms to a fine powder.
- Strain the porcini liquid into the reduced broth mixture. Reduce the mixture again to ¼ cup (about 10 minutes), set broth aside.
- Preheat oven to 400 degrees F.
- Season both sides of the veal chops with salt & pepper and then dust with the porcini powder. Melt 2 tablespoons of butter in a large skillet and cook the chops for approximately 2-3 minutes per side until a nice crust has developed. Place the chops on a baking sheet and cook in the oven to medium rare- approximately 10 minutes.
- Melt 2 tablespoons of butter in now empty skillet used to sear the veal chops. Add the remainder of the mushrooms except the porcini mushrooms – and sauté until tender, 6-8 minutes.
- When the mushrooms are tender, add another 2 tablespoons of butter, the remaining shallots and the chopped porcini mushrooms to the skillet. Sauté mushrooms for 2 minutes. Add Marsala, boil until liquid is reduce by 2/3 about 4 minutes.
- Add reserved broth mixture, fava beans and chopped herbs. Bring to a boil. Stir in remaining butter, 2 tbs at a time and season with salt and pepper.