Pan-Seared Veal Marsala with Morels and Tarragon
This elegant veal dish combines tender escalopes with earthy rehydrated morel mushrooms in a rich Marsala wine sauce. The dried morels are reconstituted in beef stock, then sautéed until golden before being deglazed with sweet Marsala wine. Fresh tarragon and cream create a luxurious sauce that perfectly complements the delicate veal. This restaurant-quality dish is perfect for special occasions or when you want to impress dinner guests with sophisticated flavors and textures.
Ingredients
- 1 ounce dried morel mushrooms
- 1 ½ cups beef stock
- 1 pound veal escalopeschicken cutlets1:1
Works well but less delicate flavor
- 1 tablespoon cooking oil
- 1 tablespoon butter
- ¾ cup Marsala winedry sherry1:1
Different flavor profile but still delicious
- 1 teaspoon fresh tarragon, finely chopped
- ⅓ cup heavy cream
- salt
- black pepper
Instructions
- 1
Add dried morel mushrooms to hot beef stock and let sit for 20 minutes to rehydrate
- 2
Heat large pan to medium-high heat and season veal cutlets with salt and pepper
- 3
Add cooking oil to pan and cook cutlets for 1 minute on each side
- 4
Remove cutlets from pan and set aside
- 5
Drain morels from beef stock, reserving stock for sauce
- 6
Turn heat down to medium and add butter to pan
- 7
Add morels and fry until they begin to color
- 8
Add Marsala wine and reserved beef stock to pan
- 9
Let morels cook for 5-10 minutes in mixture while deglazing pan
- 10
Stir in tarragon and cream
- 11
Return veal cutlets to pan and cook together for 5 minutes on low-medium heat
- 12
Serve immediately
Tips
Don't skip rehydrating the morels - this step concentrates their earthy flavor while the soaking liquid becomes part of the sauce.
Cook veal quickly on high heat to get a good sear while keeping the interior tender and juicy.
Reserve the mushroom soaking liquid as it adds incredible depth to the Marsala sauce.
Good to Know
Refrigerate leftovers for up to 2 days. Reheat gently to avoid overcooking the veal.
Rehydrate mushrooms and prep ingredients up to 4 hours ahead. Cook just before serving for best texture.
Serve immediately while hot with mashed potatoes, rice, or pasta to soak up the rich sauce.
Common Mistakes
Don't overcook the veal as it will become tough - 1 minute per side for searing is sufficient.
Avoid boiling the cream sauce as it may curdle - keep heat at low-medium when cream is added.
Substitutions
Works well but less delicate flavor
FAQ
Can I substitute fresh morels for dried ones?
Yes, use about 3 ounces fresh morels and skip the rehydration step. Add extra beef stock to compensate for the lost soaking liquid.
What if I can't find Marsala wine?
Dry sherry or white wine with a pinch of sugar works as substitutes, though the flavor will be different from traditional Marsala.
How long will this keep in the refrigerator?
Store leftovers for up to 2 days. Reheat very gently to prevent the veal from becoming tough and overcooked.