Veal Medallions with Porcini

Name: Veal Medallions with Porcini (Filetto di Vitello ai Porcini)
Total time: 40 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 6 to 8 sprigs flat-leaf Italian parsley; ⅓ cup dry white wine; 1 ounce dried porcini mushrooms; 2 tablespoons butter; 1 tablespoon vegetable oil; 4 veal loin medallions, 5 to 6 ounces each, about 1 inch thick; Salt; Freshly ground black pepper; 8 ounces white mushrooms; 5 to 6 fresh sage leaves

Filetto di Vitello ai Porcini

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

1 ounce dried porcini mushrooms
2 tablespoons butter
1

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Put the dried porcini in a bowl, cover with water, and soak for at least 15 minutes.
Put 1 tablespoon of the butter and the vegetable oil in a skillet and place over medium-high heat. When the oil and butter are hot and the butter is just beginning to turn color, pu