Veal roast topped with butter-sauteéd mushrooms, shallots and garlic, rolled up and tied before roasting, then sliced and served with a pan sauce.
4 oz. assorted wild mushrooms, coarsely chopped
1⁄4 cup shallots, minced
2 garlic cloves, minced
1 tbsp. butter
2 tbsp. rosemary or sage, chopped
1 boneless veal shoulder roast (21⁄2-3 lb.)
Water, as needed
3⁄4 cup dry white wine
2 tsp. cornstarch
1⁄3 cup heavy cream
- In a skillet over medium heat, sauté mushrooms, shallots and garlic in butter 2-3 min. until just tender. Add half the herbs and season to taste. Reserve.
- Unroll veal roast and season. Spread mushroom mixture evenly over roast and roll up and tie with string. Press remaining herbs evenly into surface of roast and season well. Place roast, fat side up, on a rack in a shallow pan. Roast at 325° F to desired doneness, approx. 33-35 min. per pound. Transfer to a cutting board and tent with foil; let rest 15 min.
- Meanwhile, add enough water to pan drippings to measure 1⁄4 cup; return mixture to roasting pan and stir in wine. Cook over medium-high heat, until smooth, scraping bits from bottom of pan. Dissolve cornstarch in 1 tbsp. water and add to pan. Add heavy cream and cook, stirring, until thickened and bubbly, 1-2 min. Season to taste.
- Carve roast into thin slices and serve with sauce.