Veal with Wild Mushroom Sauce

Submitted by: Martin Daraiche, Quebec City

“Inspired by my friend Ricardo.”


Rack of Veal

Mushroom Sauce

  • 1 rack of veal (4 chops)
  • 3 sprigs fresh rosemary
  • 2 cloves garlic, peeled and lightly crushed
  • 2 tbsp(s) olive oil
  • to taste salt and pepper
  • 1/4 ounce(s) dried sliced boletus mushrooms
  • 3/4 ounce(s) dried morels
  • 1 cup(s) boiling water
  • 2 shallots, finely chopped
  • 3 tbsp(s) butter
  • 1 tbsp(s) all-purpose unbleached flour
  • 1 cup(s) Mona et filles crême de cassis from Île-d’Orléans or substitute Marsala
  • 2 1/3 cup(s) veal stock
  • 2 tbsp(s) maple syrup
  • 1/2 cup(s) 35% cream

Cooking Instructions

Mushroom Sauce:

  1. In a bowl, rehydrate the mushrooms in boiling water for about 15 minutes. Set aside.

  2. In a saucepan, cook the shallots in the butter until soft. Season with salt and pepper.

Sprinkle with flour and cook for 1 minute, stirring. Add the crème de cassis or Marsala and bring to a boil, whisking. Add the veal stock, maple syrup, mushrooms and reserved soaking liquid. Bring to a boil and reduce by three-quarters or until the sauce becomes slightly syrupy, about 15 minutes. Add the cream and stir while reheating. If needed, reduce again to obtain about 1¾ cups of sauce.


  1. Place the oven rack in the centre. Preheat to 375°F.

  2. Season the ribs with salt and pepper.

  3. In a large skillet, brown the meat with garlic in very hot oil, about 2 minutes per side. Transfer to the oven for 7 to 8 minutes for medium rare. Remove from the oven and top with rosemary sprigs. Cover with foil and let stand for about 10 minutes.

Serve with mushroom sauce, roasted Brussels sprouts sprinkled with a little parmesan and roasted multicolour carrots.

Prep Time

30 minutes

Cook Time

25 minutes


6 personnes



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