Sauted Veal With Shrimp Mushroom And Brandy Cream Sauce Recipes

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SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE



Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce image

Make and share this Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce recipe from Food.com.

Provided by Denver cooks

Categories     Veal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
1 red onion, halved, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
6 tablespoons brandy
1 cup beef stock or 1 cup canned beef broth
1 cup chicken stock or 1 cup canned low sodium chicken broth
1 cup whipping cream
all-purpose flour
6 veal cutlets, each pounded to 1/4-inch thickness
24 uncooked shrimp, peeled, deveined

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
  • Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
  • Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE



Sauteed Veal Scallops in Wild Mushroom Cream Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

8 veal cutlets, pounded into scaloppini
Flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination
1 teaspoon minced fresh thyme
Salt and pepper to taste
1 large clove garlic, minced
1/2 cup dry white wine
1 cup veal demiglace
1 cup heavy cream

Steps:

  • Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
  • Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE



Sauteed Veal with Shrimp, Mushroom, and Brandy Cream Sauce image

Categories     Milk/Cream     Mushroom     Shellfish     Sauté     Dinner     Meat     Veal     Shrimp     Fall     Winter     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 red onion, halved, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
6 tablespoons brandy
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 cup whipping cream
All purpose flour
6 4-ounce veal cutlets, each pounded to 1/4-inch thickness
24 uncooked shrimp, peeled, deveined

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
  • Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
  • Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

VEAL WITH MUSHROOM SAUCE



Veal With Mushroom Sauce image

Make and share this Veal With Mushroom Sauce recipe from Food.com.

Provided by ImPat

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

800 g veal schnitzels
1 tablespoon olive oil
60 g butter
2 garlic cloves (minced)
400 g button mushrooms (sliced)
1/2 cup white wine (125ml)
2 tablespoons beef stock (or veal glaze)
1/2 cup thickened cream (125ml double cream)
2 teaspoons Dijon mustard
salt and white pepper (to taste)

Steps:

  • Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
  • Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
  • Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
  • Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
  • Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.

Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE



Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce image

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Provided by Karyn

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
  • In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
  • Toss linguini with shrimp sauce and serve.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g

FILETS WITH MUSHROOM & BRANDY CREAM SAUCE



Filets with Mushroom & Brandy Cream Sauce image

This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings (2 cups cream sauce).

Number Of Ingredients 14

3/4 cup sliced fresh mushrooms
3/4 cup sliced baby portobello mushrooms
3/4 cup sliced fresh shiitake mushrooms
3/4 cup fresh oyster mushrooms
1-1/2 teaspoons chopped shallot
2 tablespoons butter
2 garlic cloves, minced
1/2 cup brandy
1 cup beef broth
1/2 cup heavy whipping cream
4-1/2 teaspoons cornstarch
4-1/2 teaspoons water
1/4 teaspoon salt
4 beef tenderloin steaks (6 ounces each)

Steps:

  • In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.

Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CREAMY MUSHROOM SAUCE



Creamy Mushroom Sauce image

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Provided by Michele

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 10

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
  • Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g

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