Veal recipe with wild mushrooms

The veal recipe I give below is a treat for gourmets. This Catalan fricassee is the finest version of a traditional veal dish with mousserons, morels or chanterelles.

Veal recipe with mousserons

My grandmother used to prepare this dish with tiny dried St George's mushrooms; the combination is indeed delicious.

You can buy them dried in specialty stores in the United States. However, if you are not able to find them in your part of the world, replace them with morels or chanterelles, which other families use as their first choice for this veal recipe.

Ingredients for this veal recipe

• 2.6 pounds boneless veal, topside, leg or loin – thinly sliced and cut into about 3" × 2" inch pieces or 1.4 ounces
• 1-teaspoon flour, and additional flour for coating the veal pieces
• 4 tablespoons olive oil
• 1 small onion – chopped
• 1 small carrot – chopped into 1 inch pieces
• 2 small tomatoes – peeled, and coarsely chopped. Seed them if your tomato variety has too many seeds.
• 2 bay leaves
• 1 sprig thyme
• 2 sprigs oregano
• ¾ cup dry white wine
• ½ teaspoon salt or to taste
• A pinch pepper – freshly ground
• 3.5 ounces dried St George's mushrooms or mousserons – reconstituted in warm water


• If you don't find any of them, any wild mushroom will do fine. Cut them into 1-inch pieces if they are bigger than the tiny St George's mushrooms.

For the picada

• 1 big clove garlic
• 4 toasted almonds
• A small piece toasted bread

Ingredients for the fricassee

Veal recipe preparation instructions

Serves 4 as main course