Veal Marsala With Mushrooms Recipes

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MUSHROOM VEAL MARSALA



Mushroom Veal Marsala image

A quick, elegant dish that would be great for a mid-week meal, or for weekend entertaining.

Provided by Deborah

Categories     Meat - Veal

Time 35m

Number Of Ingredients 10

8 - 10 Ouces Cleaned, Thinly Sliced Mushroom Mix (See Notes Above)
4 Tablespoons Oil, Divided
2 Tablespoons Unsalted Butter
8 Thin Slices Veal Scallopini (About 1 1/2 Pounds), Pounded To Equal Thickness
All-Purpose Flour Seasoned With Salt And Pepper
1/2 Cup Sweet Marsala Wine
1 Cup Chicken Broth
1/2 Cup Heavy Cream
1/2 Teaspoon Fresh Thyme
Salt & Pepper

Steps:

  • Season the flour with salt and pepper.
  • Place the seasoned flour in a plastic bag and add the veal scallops.
  • Shake until they are well coated, then set aside.
  • In a large skillet, heat half the oil and butter until bubbly.
  • Add the mushrooms and cook until golden brown, about 15 minutes.
  • Remove mushrooms to a separate dish.
  • Add remaining oil to the skillet and once hot, fry the cutlets in the skillet one minute per side.
  • Remove cutlets to the dish with the mushrooms.
  • Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom of the pan.
  • Add the chicken broth and cream, fresh thyme, then cook over high heat until the sauce has reduced by half and has thickened.
  • Taste and add salt and pepper as needed.
  • Return the mushroom and veal to the pan to reheat.
  • Serve the veal with a good sized spoonful of the mushroom marsala sauce.

MUSHROOM VEAL MARSALA



Mushroom Veal Marsala image

Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.

Provided by annconnolly

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces mushrooms (baby Bellas)
2 tablespoons oil
2 tablespoons unsalted butter
1 lb veal scallops (About 1/8 Inch Thick.)
1 cup chicken broth
1 1/4 cups marsala wine
1/4 cup heavy cream

Steps:

  • Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
  • In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
  • Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
  • Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  • Add the chicken broth and cook until the sauce has reduced and thickened.
  • Stir in the cream and return the mushroom and veal to the pan to reheat.
  • Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.

Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25

CHICKEN MARSALA WITH MUSHROOMS



Chicken Marsala with Mushrooms image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tablespoon tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tablespoons unsalted butter, chilled, cut into cubes
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh Italian parsley
Chardonnay, for serving

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
  • Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  • Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

VEAL MARSALA



Veal Marsala image

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Provided by Christine

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 7

2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

Steps:

  • Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
  • In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
  • In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
  • Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g

30-MINUTE VEAL MARSALA WITH MUSHROOMS



30-Minute Veal Marsala With Mushrooms image

Veal Marsala is made with veal cutlets, sweet or dry Marsala wine, mushrooms, chicken broth, butter, and lemon juice, along with other seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons all-purpose flour
Kosher salt, to taste
Black pepper, to taste
1 to 1 1/2 pounds veal cutlets (thin)
2 tablespoons olive oil
2 tablespoons butter
2 cups mushrooms (sliced)
1/2 cup low-sodium chicken broth
1/2 cup Marsala wine (sweet or dry)
1 tablespoon lemon juice

Steps:

  • Gather the ingredients. Preheat warming drawer or preheat oven to 200 F.
  • Season the veal cutlets with salt and pepper.
  • Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Cook veal in batches, turning once until browned and cooked through-about 4 to 5 minutes total.
  • Remove the veal from the pan, arrange the cutlets on an oven-safe platter, and put in the warming drawer or 200 F oven to keep warm.
  • Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned-about 5 minutes.
  • Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
  • Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.
  • Return the veal to pan and coat with the sauce and mushrooms.
  • Serve and enjoy!

Nutrition Facts : Calories 663 kcal, Carbohydrate 62 g, Cholesterol 176 mg, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, Sodium 797 mg, Sugar 5 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

CLASSIC VEAL MARSALA



Classic Veal Marsala image

I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.

Provided by NAN WAUGH

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
  • Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.9 g, Cholesterol 72.8 mg, Fat 18.3 g, Fiber 2.2 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 314 mg, Sugar 7.8 g

VEAL MARSALA (WITH ONION AND MUSHROOMS)



Veal Marsala (With Onion and Mushrooms) image

From the Cooking School column in a recent Family Circle magazine by Julie Miltenberger. It was a bit different from some posted, so here it is. Serve over warm, cooked egg noodles. I love veal Marsala but haven't tried this one yet.

Provided by Oolala

Categories     Veal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs veal cutlets, about 8 small cutlets
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided into 3 tbsps
1 small onion, chopped
10 ounces white mushrooms, cleaned, sliced
1/2 cup marsala wine
1/2 cup chicken broth

Steps:

  • Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
  • Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour.
  • Reserve 2 teaspoons of the flour mixture.
  • Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling.
  • Add half the amount of cutlets and brown about 1 minute per side.
  • Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter.
  • Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes.
  • Add sliced mushrooms; cook another 3 minutes, stirring.
  • Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan.
  • Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened.
  • Serve over warm egg noodles.

Nutrition Facts : Calories 571.2, Fat 27.4, SaturatedFat 11.2, Cholesterol 162.4, Sodium 684, Carbohydrate 16.3, Fiber 1.3, Sugar 3.2, Protein 37.2

VEAL MARSALA



Veal Marsala image

Categories     Beef     Mushroom     Sauté     Veal     Marsala     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 pound mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pound veal cutlets (also called scallopini; 1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace*
Accompaniment: egg fettuccine tossed with butter

Steps:

  • Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
  • Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
  • Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.
  • Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
  • We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

VEAL SCALOPPINE MARSALA



Veal Scaloppine Marsala image

Categories     Sauce     Side     Veal     Marsala     Simmer

Yield serves 4

Number Of Ingredients 11

6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
8 slices veal scaloppine (about 1 1/2 pounds)
1/2 teaspoon kosher salt
6 large leaves fresh sage
1 pound mixed mushrooms (cremini, button, shiitake, etc.), thickly sliced
2 large shallots, finely chopped (about 1/2 cup)
1/2 cup Marsala
1 cup hot chicken stock (see page 40)
1/4 cup chopped fresh Italian parsley

Steps:

  • Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
  • Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
  • Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.

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