THE FUNGAL VEAL-SILK

(Our Play on Veal with Wild Mushrooms & Sherry)

THE FUNGAL VEAL-SILK

Ingredients: 400g Veal strips, 200g Mixed Wild Mushrooms (sliced), 1 Shallot (minced), 50g Butter, 1 tsp White pepper, 1 tsp Garlic powder, 100ml Dry Sherry, 100ml Double cream...

Ingredients

  • 400g Veal strips
  • 200g Mixed Wild Mushrooms (sliced)
  • 1 Shallot (minced)
  • 50g Butter
  • 1 tsp White pepper
  • 1 tsp Garlic powder
  • 100ml Dry Sherry
  • 100ml Double cream

Cooking Method

  1. The Scorch Sear veal in a white-hot pan for 1 minute until charred; remove.
  2. The Architect Fry mushrooms and shallots in butter until dark and aromatic.
  3. The Bloom Add the spices with a 30ml splash of sherry; the hiss will release the fungal aromatics into the fat.
  4. The Silk Merge Add remaining sherry and cream; simmer until it reduces to a thick grey-brown silk.
  5. The Marriage Return the veal for 30 seconds to lacquer in the sauce.
  6. The Final Flourish Top with raw fresh parsley and extra white pepper.

Cuisine: French

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