Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chopped parsley
4 Garlic cloves; minced
2 tb Olive oil
1 Side of veal loin *
6 Shallots; thinly sliced
3 1/2 c Veal or other stock
1 1/2 c Chardonnay (or more)
2 Lge. shiitake mushrooms **
1 c Whipping cream
Salt
Freshly cracked blk pepper
1 tb Chopped mixed fresh herbs***

*Note: Side of veal loin should be boned, trimmed and tied. **Shitake
mushrooms should be stemmed and sliced. ***Suggested fresh herbs are
rosemary, thyme, basil, oregano, parsley. Mix parsley, garlic and
olive oil to make paste. Rub entire surface of veal roast with paste.
Place on rack in roasting pan. Roast meat at 350F 1 hour, or until
meat thermometer inserted in thickest part of roast registers 160F
for rare or 170F for medium. Meanwhile, combine shallots with veal
stock and chardonnay in skillet. Bring to boil and boil until liquid
is reduced to thick glaze in pan. Add shiitake mushrooms and cream.
Return to boil. Boil until slightly thickened or until sauce coats
back of metal spoon. Season to taste with salt and pepper. Stir in
herbs. Slice meat and arrange on platter. Pour sauce over meat
slices. Created by: Gary Danko, Beringer Vineyards, St. Helena,
Calif. (C) 1992 The Los Angeles Times

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