Veal Roast with Wild Mushrooms Sauce (Recipe)

The earthiness of the mushrooms dominates this elegant creation which is perfect for a small dinner party.  Serve with buttered asparagus and wide egg noodles or wild rice.

Ingredients

1 ounce dried porcini or imported dried mushrooms

1/2 cup hot water

1 (14 1/2 ounce) can chicken broth

3 tablespoons dry sherry

2 (1 1/2 ounce) packages cream of wild mushroom soup mix 

1/2 pound fresh white mushrooms, sliced

1 red bell pepper, finely diced

1 small leek (white and tender green), rinsed well, trimmed, and thinly sliced

2 to 2 1/2 pounds veal shoulder or round bone roast (bone in or boneless), trimmed of fat

Steps

1.  In a small bowl, soak the dried mushrooms in the hot water for almost 20 minutes, until soft.  Stir in the chicken broth, sherry, and dry soup mix, mixing well.

2.  In a 3 1/2 or 4 quart electric slow cooker, place half each of the sliced mushrooms, bell pepper, and leek.  Pour in half of the broth mixture. Place the roast on top and add the remaining sliced mushrooms, bell pepper, and leek.  Top with the remaining broth mixture.

3.  Cover and cook on the low heat setting 8 to 9 hours, or until the veal is tender.