Veal Medallions, Chanterelles and Noodles

By Moira Hodgson

Published October 10, 1992

Total Time
30 minutes
Rating
3(8)
Comments
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Featured in: FOOD; Becoming More Aware of Chanterelles

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Ingredients

Yield:2 servings

  • ½ pound chanterelles

  • ½ pound noodles

  • 2 tablespoons unsalted butter

  • 1 tablespoon peanut oil

  • 4 veal medallions

  • ½ cup dry white wine

  • ½ cup heavy cream

  • Coarse salt and freshly ground pepper to taste

  • 1 tablespoon chopped Italian parsley leaves

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

93 grams carbs; 378 milligrams cholesterol; 1214 calories; 19 grams monosaturated fat; 6 grams polyunsaturated fat; 30 grams saturated fat; 61 grams fat; 1 gram trans fat; 9 grams fiber; 1385 milligrams sodium; 64 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them very carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces, leave the smaller ones whole.

  2. Step 2

    Cook the noodles in boiling salted water until done (about eight minutes).

  3. Step 3

    While the noodles are cooking, melt one tablespoon of butter with the oil in a frying pan. Brown the veal medallions on both sides. Turn down heat to moderate and add the chanterelles. Add the wine, stirring well, and cover. Cook for five minutes.

  4. Step 4

    Drain the noodles, toss them in a bowl with remaining tablespoon butter and keep warm.

  5. Step 5

    Remove the medallions from the pan (at this stage they should be pink in the middle; leave them in longer if they should be more well done, otherwise remove them to a heated plate and keep them warm in a low oven). Add the cream, salt and pepper to the frying pan and bring to boil, scraping up any cooking residue on the bottom of the pan. Remove from heat.

  6. Step 6

    Place a serving of noodles on each of two plates. Place two medallions on top of each serving. Spoon the sauce on top, sprinkle with parsley and serve.

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Comments

Stefan

This worked out very nicely! I sautéed a large chopped shallot before the mushrooms and then added 1/4 cup Madeira and reduced before adding cream. I made this with organic pork loins instead of venison- not as rich meat flavor, but was yummy in its own way.

Cynthia

Added shallot. Otherwise followed instructions. Next time I find veal medallions in supermarket, I think I'll use Bittman's beef stroganoff recipe. This one had no pizzazz.

Stefan

This worked out very nicely! I sautéed a large chopped shallot before the mushrooms and then added 1/4 cup Madeira and reduced before adding cream. I made this with organic pork loins instead of venison- not as rich meat flavor, but was yummy in its own way.

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