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A quick and easy recipe this Mushroom Veal Marsala is doctored up with the ingredients I had on hand in the fridge and in the pantry.
Scale
Ingredients
- 1 1/2 pounds of thin veal Scallopini (about 1/4 inch thick)
- Olive oil and butter
- 16 oz. of sliced button mushrooms or Baby Bellas
- 1 tablespoon of Spice World© organic minced garlic
- 2 tablespoons of fresh chopped curly parsley
- Several stems of fresh thyme
- McCormick© Italian herbs to taste
- McCormick© Montreal Steak® seasonings to taste
- 1/2 of a cup of Marsala wine
- 2 packs of Campbell’s® Skillet Sauce for Chicken Marsala
Instructions
- Sauté the mushrooms in olive oil and butter over high heat until they are golden brown and all the liguid has evaporated.
- Add the chopped fresh parsley and the garlic. Mix well to coat all the mushrooms and cook a minute or so longer.
- Transfer the mushroom mixture to a bowl.
- Dry the pieces of veal with a paper towel and in a clean frying pan, sear in a little bit of olive oil and butter until golden brown. Season to taste.
- Only fry a few pieces of meat at one time. You want them to brown and not “stew” in the pan. Repeat 2 or 3 times until you have browned all the pieces of veal.
- Remove the meat from the pan and put it a platter while you deglaze the pan with the Marsala. Make sure to get all the brown bits that will flavor the sauce.
- You should have about 1/2 cup of Marsala reduction left in the pan.
- Add the veal pieces in an even layer.
- Top with the mushrooms.
- Empty the 2 packs of Marsala cooking sauce over the mushrooms and meat. Shake the pan to distribute the sauce evenly.
- Cover the pan and simmer for about 40 minutes.
