Braised Breast of Veal Stuffed with Kasha and Mushrooms

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Nutty kasha, moistened with soft-fried onions and lots of dark browned mushrooms, makes a glorious filling for this spoon-tender breast of veal.


For the Stuffing

  • ½ cup dried porcini mushrooms (about 1 ounce)
  • 4 tablespoons


Start the filling: put the porcini in a small heatproof bowl and add cups very hot water. Cover and set aside for about 45 minutes to soften. Drain the porcini through a strainer lined with paper towels or a coffee filter, reserving all the soaking liquid. Wash the porcini under cold running water t