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Veal Sauté with Morels and Wild Leeks

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Veal Sauté with Morels and Wild Leeks

Ramps (wild leeks) have a very short season, so catch them if you can.  They have a mild onion garlic taste.  If you can’t find them, substitute green onions.  Both need to be washed well and have their roots and tops trimmed, leaving about 2 inches of green.  Serve with fresh pasta.


  • 1/4 cup olive oil
  • 2 tablespoons finely chopped shallots
  • 1/2 pounds fresh morels, washed and halved lengthwise (substitute fresh morels with dried if needed)*
  • 1 cup dry white wine
  • 18 ramps (wild leeks) or green onions
  • 1 cup concentrated veal or chicken stock
  • 2 tablespoons butter
  • 12 small veal scaloppini, 1/4 inch thick
  • 1/2 cup whipping cream
  • 1/4 cup fresh chervil leaves
  • Salt and freshly ground pepper


In a large frying pan, heat half the oil, then add shallots and sauté until they begin to brown.  Add morels and cook until their juices release, then add wine.  Bring to a boil and reduce liquid by half.  Add ramps, then stock, and simmer 5 minutes.  Pour into jug or bowl.

In a clean frying pan, heat remaining oil.  Add butter.  Season scaloppini, then sauté in batches for 2 minutes per side, or until golden.  Remove and keep warm.  Add mushroom-ramp mixture to pan and bring to a boil, scraping browned bits from bottom of pan.  Add cream, stir to combine, then add veal with any juices and stir to coat with sauce.  Check seasoning and add chervil.

Place pasta on each plate and surround with vegetables.  Top pasta with two scaloppini then spoon over sauce, dividing the morels and wild leeks equally between the plates.

* Soak the dried morels in warm water for 30 minutes before using them.  Remove them from the water.  The soaking water is then strained and added to the recipe with the wine.  Add the soaked mushrooms with the ramps.  For 1/2 pound fresh morels, you will need 1 ounce dried morels.

Serves 6


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