Veal Sauté with Porcini, Red Chilli and Fresh Egg Noodles

A rustic, fast French-style veal sauté with an Asian touch built around porcini and a little heat.

This dish combines tender veal sauté, fresh porcini and a hint of red chilli, served over fresh egg noodles cooked directly in mushroom broth for a deeper, more unified flavour.

Ingredients

Veal sauté 400g

Fresh porcini 200g

Red chilli 1 (finely sliced)

Shallot 1

Garlic 2 cloves

Butter 20g

Olive oil splash

Mushroom stock 400ml

Fresh egg noodles 250g

White wine small splash

Salt

Black pepper

Parsley

Method

1. Heat butter and a little olive oil. Sear the veal sauté pieces until lightly golden. Season.

2. Add shallot, garlic and chilli. Sauté briefly.

3. Add sliced porcini and let them brown.

4. Deglaze with a splash of white wine. Reduce.

5. Add mushroom stock and simmer 10–12 minutes until the veal is tender.

6. Cook the egg noodles in mushroom broth in a separate pot. Drain, reserving a little broth.

7. Add a spoonful of broth to the veal sauté to loosen the sauce if needed.

8. Serve the veal sauté and porcini over the noodles. Finish with parsley and black pepper.

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