Veal Chops With Chanterelles

Recipe Ingredients

1/2 cup	118ml	Water
2 tablespoons	30ml	Butter
1		Lemon
1 lb	454g / 16oz	Chanterelles* - chopped
4		Loin veal chops with curved bone - trimmed of fat
1 tablespoon	15ml	Butter - or more if needed
1 tablespoon	15ml	Olive oil - or more if needed
4		Minced shallots or green onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Heavy cream
		Minced fresh parsley

Recipe Instructions

* Alternate Mushrooms: Hedgehog Mushroom

Place the water, butter, and the juice of 1/2 lemon in a large saucepan. When the water begins to boil, immediately add the chanterelles and simmer 5 minutes. Remove the chanterelles with a slotted spoon. Reduce the cooking liquid until the mushroom flavor is intense.

Sprinkle the chops with juice from the remaining lemon half. Melt the butter with the olive oil in a saute pan or skillet. Saute the chops until golden brown on both sides. Remove the chops to a warm platter.

Put the chanterelles in the saute pan. Add the shallots and the reduced cooking liquid, salt, and pepper. Toss and cook a few minutes. Add the cream and cook down until thickened. Then add the parsley, toss, and serve the sauce over the chops.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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