Wild Mushroom Stuffed Veal Roast

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Veal roast topped with butter-sauteéd mushrooms, shallots and garlic, rolled up and tied before roasting, then sliced and served with a pan sauce.

Ingredients

4 oz. assorted wild mushrooms, coarsely chopped
1⁄4 cup shallots, minced
2 garlic cloves, minced
1 tbsp. butter
2 tbsp. rosemary or sage, chopped
1 boneless veal shoulder roast (21⁄2-3 lb.)
Water, as needed
3⁄4 cup dry white wine
2 tsp. cornstarch
1⁄3 cup heavy cream

Steps

1. In a skillet over medium heat, sauté mushrooms, shallots and garlic in butter 2-3 min. until just tender. Add half the herbs and season to taste. Reserve.

2. Unroll veal roast and season. Spread mushroom mixture evenly over roast and roll up and tie with string. Press remaining herbs evenly into surface of roast and season well. Place roast, fat side up, on a rack in a shallow pan. Roast at 325° F to desired doneness, approx. 33-35 min. per pound. Transfer to a cutting board and tent with foil; let rest 15 min.

3. Meanwhile, add enough water to pan drippings to measure 1⁄4 cup; return mixture to roasting pan and stir in wine. Cook over medium-high heat, until smooth, scraping bits from bottom of pan. Dissolve cornstarch in 1 tbsp. water and add to pan. Add heavy cream and cook, stirring, until thickened and bubbly, 1-2 min. Season to taste.

Carve roast into thin slices and serve with sauce.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources