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Remove stalks from the mushrooms, chop finely and combine with chopped onion and leek.
Fry the mushroom caps on both sides untill softened then place them on a baking tray.
Roll the veal in flour and quickly seal in a hot fry pan, when sealed remove from pan and arrange on top of the mushrooms.
Fry the leeks, onions, sage and mushroom stalks in the same pan untill softened, deglaze the pan with the wine and boil for 5 minutes.
Divide this mixture between the mushrooms then pop on a pastry lid, brush with egg wash and stick sage leaves on top, bake at 250C for 15 minutes.
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