Pan-Seared Veal Marsala with Oyster Mushrooms
Thin-pounded veal loin browned until medium-rare, then topped with a silky Marsala reduction of oyster mushrooms, shallots, garlic, and thyme. Cold butter swirled into the pan sauce creates a glossy finish, garnished with fresh thyme and herb oil.
Ingredients
- 8 veal loin slices, all fat trimmed and sliced thin
- flour
- salt
- pepper
- 2 tablespoons Fustini's Robust SELECT olive oil
- 2 tablespoons butter
- 4 ounces oyster mushrooms, slicedcremini mushrooms1:1
cremini slightly earthier and less delicate
- 1 shallot, sliced thin
- 1 garlic clove, sliced thin
- 1 sprig thyme, plus more for garnish
- 4 ounces dry Marsala winedry white wine1:1
lose nutty sweetness but retains acidity
- 2 tablespoons cold butter
- Fustini's Herbs de Provence olive oil
Instructions
- 1
Pound veal slices thin between plastic wrap layers.
- 2
Mix flour with salt and pepper, dredge veal and shake off excess.
- 3
Heat oil and butter in large skillet until foam subsides.
- 4
Brown veal in batches until golden and cooked to medium-rare, then remove.
- 5
Add more oil and butter if needed, add mushrooms and cook until sweating and starting to brown.
- 6
Add shallot and cook 2 minutes.
- 7
Add garlic and cook 30 seconds.
- 8
Add thyme sprig and Marsala wine, bring to simmer.
- 9
Cook until sauce reduces by one-third.
- 10
Remove from heat and swirl in cold butter to finish sauce.
- 11
Plate veal, top with mushrooms, sauce, herb oil drizzle, and fresh thyme garnish.
Tips
Pound veal between plastic wrap to avoid mess and ensure even thickness for uniform cooking.
Brown veal in batches and do not overcrowd the pan to maintain proper sear and medium-rare center.
Reduce Marsala by one-third to concentrate flavor and avoid a watery sauce.
Swirl cold butter off heat to emulsify and create a silky sauce texture.
Good to Know
Refrigerate leftover veal and sauce separately in airtight containers up to 2 days. Reheat gently on stovetop over low heat.
Trim and pound veal up to 4 hours ahead; keep chilled. Slice mushrooms, shallot, and garlic up to 2 hours ahead.
Serve immediately while veal and sauce are warm. Pair with risotto, egg noodles, or polenta to capture sauce.
Common Mistakes
Pound veal too aggressively to avoid toughness; use gentle, even pressure.
Do not skip shaking excess flour to avoid gummy crust.
Do not skip reducing Marsala by one-third to avoid dilute sauce.
Do not add cold butter over heat to avoid broken, greasy sauce; swirl off heat.