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Veal Blanquette with Truffle and Porcini Mushrooms
4
Servings
20
Preparation (min.)
120
Cooking (min.)
Ingredients
- 800 g of veal blanquette
- 20 g of unsalted butter
- 20 g of T55 flour
- 100 g of straw onions
- 100 g of young carrots
- 80 g of extra dried porcini mushrooms
- 10 g of winter truffle paste - Plantin
- 160 g of Paris mushrooms
- Salt
- Pepper
Veal Blanquette with Truffle and Porcini
This revisited veal blanquette combines the tenderness of the meat with the earthy flavors of porcini mushrooms and the delicacy of truffle. Slowly simmered and then coated in a creamy, fragrant sauce, it makes for a generous and comforting dish, perfect for a family meal or a special occasion.
Cook this recipe with Plantin products
Preparation
Rehydrate the Porcini Mushrooms
Place the dried porcini mushrooms in a container and cover them with cold water. Let them rehydrate for about 6 hours in the refrigerator. Drain them and discard this first water. Cover them again with cold water and let them rest for an additional 2 hours in the refrigerator. Keep this second rehydration water. Strain it carefully to remove any impurities.
Prepare the Meat
Cut the veal into pieces of about 50 g. Place them in a pot, cover with cold water, and add a bit of the second rehydration water from the porcini. Slowly bring to a boil. As soon as the water starts to boil, remove any particles and foam from the surface using a skimmer.
Add the Vegetables
Peel the carrots and cut them into two or three pieces. Peel the onion and cut it into quarters. Clean the button mushrooms and leave them whole if they are small, or cut them in half if they are larger. Add the vegetables to the pot with the meat. Lightly season with salt and pepper.
Cook the Blanquette
Let it cook gently for about 2 hours, at a low simmer. The meat should become tender while remaining moist. Regularly monitor the cooking and add a bit of water if necessary.
Prepare the Sauce
When the meat is cooked, remove it along with the vegetables from the broth and keep them warm. Bring the broth to a boil, then strain it to obtain a smooth sauce base. In a saucepan, melt the butter. Add the flour and mix for a few minutes without letting the roux color. Let it cool slightly, then gradually pour in about 100 g of the cooking broth while whisking. Bring to a boil until the sauce thickens, then let it cook on low heat for about 15 minutes, stirring regularly.
Add the Truffle Paste
Remove the sauce from the heat and incorporate the winter truffle paste. Gently mix until you achieve a smooth sauce. Adjust the seasoning if necessary.
Sauté the Porcini
Carefully drain the rehydrated porcini. Sauté them for a few minutes in a hot pan with a small knob of butter until they are lightly golden. Season with salt and pepper sparingly.
Plate the Dishes
Divide the veal and vegetables among deep plates. Generously ladle the truffle sauce over them, then place the sautéed porcini on top. Serve immediately, hot.
Plantin Chef’s tip(s)
- Always carefully filter the rehydration water of the porcini mushrooms before using it. It is very fragrant but may contain small impurities.
- Add the truffle paste off the heat or over very low heat to best preserve its aromas.
- The blanquette can be prepared the day before. Gently reheated, it will gain even more flavor and creaminess.
