Veal roast with sautéed porcini mushrooms

Preparation time: 90 minutes

Ingredients for 4 people

  • 1.5 kg of veal meat (eye round, top round, or silverside)
  • 2 packages of Ghiotto Galfrè sautéed porcini mushrooms
  • 10 g of Ghiotto Galfrè dried porcini mushrooms
  • 1 clove of garlic
  • 1 glass of dry white wine
  • 1 sprig of rosemary
  • Some sage leaves
  • 1 bay leaf
  • 1 knob of butter
  • Vegetable broth as needed
  • Extra virgin olive oil
  • Salt and pepper as needed
  • Fresh parsley, for garnishing


Tie the meat with kitchen twine.

Rehydrate the dried porcini mushrooms in cold water, then squeeze them well and roughly chop them with a knife.

Heat a generous amount of olive oil in a large pot along with a crushed garlic clove, a knob of butter, and the aromatic herbs. Add the meat and brown it on all sides, gently turning it with two wooden spoons, being careful not to pierce it so as not to let the juices escape. Season with salt and pepper.

Deglaze with the white wine, let it evaporate and add the chopped dried mushrooms. Cook the roast for one and a half to two hours, partially covered, occasionally adding a little vegetable broth and turning it often.

When the veal roast is cooked and the cooking sauce has reduced well, let it cool covered for about ten minutes and then slice it. Put the slices back in the pot, moisten them with the cooking juices, and add the sautéed mushrooms.

Adjust the seasoning with salt and pepper and cook for another 10 minutes, until the flavors are well blended.

Serve hot, accompanied by roasted potatoes or mashed potatoes, garnished with a little chopped parsley.