POT-ROASTED FARM VEAL WITH MUSHROOMS
IN WINTER, NOTHING BEATS CASSEROLE DISHES.
Number of servings
A farm veal roast 1 kg
1 kg of mushrooms: ceps, chanterelles or just button mushrooms
3 spoons of oil
A garlic head
To go with my dish
Choose a Saint-Émilion wine
- Cut the mushrooms in big cubes and fry them slowly in olive oil in a casserole dish. Remove them then add salt.
- Brown the roast on high heat in the mushrooms’ oil. Add the garlic and half a glass of water. Cover and then cook on low heat for 30 minutes.
- When the meat is pink, put the mushrooms back in the dish for a few minutes. Add salt and pepper.
Serve hot straight away with a glass of Saint-Emilion!