Veal Marsala With Onion And Mushrooms Recipes

CLASSIC VEAL MARSALA

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.

MUSHROOM VEAL MARSALA

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.

VEAL MARSALA (WITH ONION AND MUSHROOMS)

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.

VEAL MARSALA WITH SPAGHETTI

Steps:

• Cook the pasta according to the package directions.
• Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti.

30-MINUTE VEAL MARSALA WITH MUSHROOMS

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!

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

VEAL MARSALA

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.