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Deer Valley Veal Wild Mushroom Stew

Barbara Schieving
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

2 lb

Veal stew meat

1

Bay leaf

3 oz

Crimini mushrooms

1 tsp

Garlic

3 oz

Oyster mushrooms

1/4 cup

Parsley, fresh

1

sprig Rosemary, fresh

2

Shallots

3 oz

Shiitake mushrooms

1

sprig Thyme, fresh

1

White onion

3 cups

Porcini stock

2 tbsp

Lemon juice

1/2 cup

Cake flour

2 tsp

Paprika

1

Salt and pepper

6 tbsp

Butter

3/4 cup

Heavy cream

3/4 cup

White wine