RECIPE
The Complete Mushroom Book
by Antonio Carluccio
Review by Kevin Schoeler

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VEAL CHOPS WITH PORCINI
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Serves 4

10 oz. Fresh porcini
4 Veal loin chops, about 8 oz. each
All-purpose flour for dusting
4 Tbsp (½ stick butter)
8 Sage leaves
4 Tbsp dry white wine
4 Tbsp extra virgin olive oil
1 Garlic clove, crushed
2 Tbsp minced flat-leaf parsley
Salt and Pepper to taste

Clean the mushrooms well, then slice them.
Dust the chops with flour and shake off the excess. Melt the butter in a large pan and sauté the chops gently on each side until brown. Add the sage leaves and wine. Cook for a few more minutes, turning if necessary.
In another pan, sauté the mushrooms in the oil until they begin to brown, then add the garlic and parsley, and continue cooking for a couple of minutes.
Season to taste.
Serve the chops with a little of the sage and wine sauce, and with the porcini and their juices.