Porcini-Dusted Veal Chops with Wild Mushrooms and Fava Ragout

Difficulty:
1/5

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

  1. *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.
  2. 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.
  3. 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.
  4. Strain the porcini liquid into the reduced broth mixture.  Reduce the mixture again to ¼ cup (about 10 minutes), set broth aside.
  5.   Preheat oven to 400 degrees F.
  6. 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.
  7. 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.
  8. 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.
  9. 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.