Veal Loin with Wild Mushrooms & Butternut Squash

Veal Loin with Wild Mushrooms & Butternut Squash
Photo by Grey Crawford


  • 2 Tbs. minced garlic
  • ¾ cup homemade or low-salt chicken broth
  • ½ oz. dried porcini, soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved for the sauce
  • Reserved porcini soaking liquid
  • 1 Tbs. unsalted butter
  • 2 shallots, minced (to yield about ½ cup)
  • Kosher salt and freshly ground black pepper
  • + 8 more ingredients
    • Freshly ground black pepper
    • 2 Tbs. olive oil
    • 2 tsp. minced fresh sage (or 1 tsp. dried)
    • 1 lb. center-cut boneless loin of veal, trimmed
    • 1 Tbs. heavy cream
    • 3 Tbs. unsalted butter, cut into pieces
    • ½ very small butternut squash, peeled, seeded, and diced (to yield 1 cup)
    • ¼ lb. (2 cups) assorted fresh wild mushrooms, cleaned, trimmed, and chopped

In a large sauté pan over medium-high heat, melt the butter. Sauté the fresh mushrooms and the porcini until nicely browned, about 7 minutes. Season with salt and pepper. Add the squash, shallots, garlic, and sage. Sauté over medium heat until the squash is al dente, about 5 minutes. Let cool. Tr...

View full recipe at Fine Cooking


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