I know that veal can be a divisive food, but it is so TASTY that I just don't care. I went to Whole Foods with my heart set on a steak, but when I saw these beautiful veal rib chops I just had to get them instead. Veal in hand I went back and grabbed some asparagus and figured I would serve it with some polenta, but it just felt like maybe I needed something more!
Mushroom sauce, that's what I was going to need! Back to the veggie aisle I went and grabbed a large handful of Shiitake mushrooms and a box of Kitchen Basics veal stock (you know, because why not?).
Mushroom Veal Sauce
1 container Kitchen Basics veal stock
1/2 lb Shiitake mushrooms
Salt & Pepper to taste (you don't need much salt as the stock has a good bit in it)
For this sauce I put about 2 cups of stock into a saute pan and then tossed in all but 1 large mushroom (washed and stems removed of course). I put the pan on low heat and went to watch TV for about an hour. Ok, I did check the pan occasionally to ensure the liquid wasn't boiling off. After the hour was up I transferred the contents to the Vitamix, added the salt and pepper, and blended until smooth. Back to the pan the sauce went and I returned it to a burner with a "warm" setting to keep it warm while everything else finished cooking. Take the reserve mushroom and slice thinly, and using either a saute pan or a broiler cook until lightly crispy and then serve on top of the veal to accompany the sauce, eat and enjoy!
Mouth watering.. Yum!
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