Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 25g/1oz Butter
- 1 tbsp Vegetable Oil
- 4 Veal Chops
- Salt and Black pepper
- 1 tbsp finely chopped Shallot
- 325g/12oz Mixed Wild Mushrooms (e.g. Shiitakes, Ceps, Portobello's), cleaned * and halved
- 60ml/2fl.oz. Belgian Blond Beer
- 120ml/4fl.oz. Double Cream
- 1 heaped tbsp freshly chopped Chervil
- =
Directions
1. Preheat the oven to 150C, 300F, Gas Mark 2. Heat the butter and oil in a large frying pan until hot, add the chops and sauté for 5 minutes on each side until browned. Remove to an ovenproof serving platter, season with salt and pepper, cover with aluminium foil and place in the oven to keep warm and continue cooking.
2 . Reheat the oil in the pan, add the shallot and sauté for 2 minutes.
3. Add the mushrooms and beer to the frying pan, mix well and cook over low heat for about 10 minutes, turning from time to time until the mushrooms are soft.
4. Add the cream, mix well and simmer for a further 5 minutes.
5. Season the sauce with salt and pepper then stir in the chervil and mix well.
6. To serve - remove the chops from the oven and pour the sauce over the top of them. Serve immediately.