Ingredients Print

Check off ingredients as you go

Serves 6

• 1.5 kg (3.3 lb) boneless rolled veal roast (shoulder, top round…)
• 2 Tbsp oil
• 600 g (1.3 lb) mushrooms (button, oyster…)
• 250 ml (1 cup) dry white wine
• 1 bay leaf

For the porcini sauce

• 50 g (1.75 oz) dried porcini mushrooms (to rehydrate in 400 ml / 1⅔ cups water)
• 2 shallots (or 1 onion), finely chopped
• 2 cloves garlic
• 250 ml (1 cup) rice or soy cream (non-dairy cooking cream)
• 1 tsp veal stock powder dissolved in 1/2 glass (100 ml) water
• 6 fresh sage leaves and 3 sprigs tarragon (or 6 sprigs parsley or rosemary)
• Salt, pepper

To thicken the sauce if needed

• 1 level Tbsp potato starch or cornstarch

If you change the number of serving, consider adjusting cooking times!

1. Clean the mushrooms. If you are using dried porcini, soak them in the 400 ml (1⅔ cups) of water for 1 hour to rehydrate them. Rinse them quickly and drain. Don’t throw away the soaking water, it will flavor the mushroom sauce. If you’re not using dried porcini, use the same amount of water or stock later in the recipe.
2. In a Dutch oven or heavy pot, pour in the olive oil and brown the veal roast on all sides. Season lightly with salt and pepper. Set aside in a baking dish, with the mushrooms arranged all around it.
3. In a skillet (the same pot if possible), add the chopped shallots and the garlic, sauté for a few moments, then deglaze with the white wine. Scrape with a wooden spoon to loosen the browned bits, let the wine evaporate, then add the veal stock and the mushroom soaking water (or the stock), the non-dairy cream, the bay leaf and the herbs (sage, tarragon). You should smell a delicious porcini aroma rising from the pan. Bring to a boil, then turn off the heat.
4. Preheat the oven to 140°C (275°F). Using a ladle, pour the contents of the skillet into the baking dish with the veal roast and the mushrooms, basting everything well.

5. Bake in the middle of the oven for 1 hour 30 minutes, basting regularly with the sauce.
6. Out of the oven, if the sauce is too thin, stir in the dissolved starch and warm over low heat until it thickens. Let rest for a few minutes, then slice to serve.

This veal roast goes beautifully with these roasted carrots, steamed potatoes or plain white rice.

Tips and variations

• As for quantities, count on 150 to 200 g (5 to 7 oz) per person for a boneless roast.

• It’s important to take the veal out of the refrigerator a good half hour before cooking, otherwise the temperature shock will make the meat less tender.

• Swap the porcini for the dried mushrooms of your choice (morels, wild mushroom mix, oyster mushrooms).

• If you’d rather have small pieces of meat, you can ask the butcher to cut it up for a veal stew instead of rolling the shoulder into a roast.

• For a stovetop version, instead of baking, simmer covered over low heat for about 1 hour 30 minutes.

• If you use tarragon, as listed, use less of it than other herbs because it has a powerful flavor.

• For a classic oven roast rather than low-temperature cooking, bake at 180°C (350°F) for about 1 hour 20 minutes. As a rule, count 30 to 35 minutes per 500 g (1 lb) of meat.