Veal with Mushrooms

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

Ingredients

6-8 oz. veal flat iron, grilled and sliced
1⁄2 oz. olive oil
1⁄2 oz. roasted garlic, chopped
6 oz. wild mushrooms, sliced
1⁄4 tsp. salt
1⁄4 tsp. ground black pepper
1⁄2 tsp. fresh thyme
1 oz. red wine

Steps

1. Grill the veal until medium rare.

2. Heat oil in a saute pan and add the wild mushrooms. Saute for 2 minutes.

3. Add the garlic, salt, pepper and thyme and continue to cook for 1 minute.

4. Add the red wine and cook for 30 seconds.

5. Slice the veal and shingle on a dinner plate.

6. Top the veal with the wild mushroom mixture and garnish with a sprig of fresh thyme.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources