Veal medallion on sellerimed Shiitake Mushrooms and cream sauce

Ingredients for Veal medallion on sellerimed Shiitake Mushrooms and cream sauce

Instructions for Veal medallion on sellerimed Shiitake Mushrooms and cream sauce

To prepare the Veal medallion on sellerimed Shiitake Mushrooms and cream sauce recipe, please follow these instructions:

Saute the shallots in the butter in a small saucepan, lightly add the redecorated mushrooms, sprinkle with salt and pepper, and toss them with a couple of minutes. Part celery tuber in thin rods, and sauté them Golden in browned butter. Sprinkle with salt, pepper and parsley.

Brown well on both sides of the medaljonerne gyldnet, and fry them in butter 3-4 minutes on each side or fry them finished in the oven.

Take the meat up, cover it with tinfoil and a tea towel and let it rest while the sauce to be completed.

Pour the frying væden from the mushrooms and wine in frying the juice from the meat, and cook into the 1/3. Add cream, Cook until sauce is smooth, and season to taste.

Warm mushroom and celery mixture through.

Server flesh over butter roasted rods of celery, mushrooms, sauce and sprinkled with parsley.