Veal Loin with Wild Mushrooms & Butternut Squash

Ingredients

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

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