Grilled Portobello Mushroom
Sautéed Veal Medallion
Wild Mushroom Agnolotti
Pinot Noir Veal Stock Reduction
with Crème Fraîche & Fried Sage
Thank you to the folks at Foodbuzz and Buitoni for the sample of the new Wild Mushroom Agnolotti. We had a great time cooking up a unique presentation for this delicious pasta!
Portobellos are seasoned with olive oil, salt and pepper then grilled until tender.
Veal medallions, cut into the same size as the portobellos, are seasoned with salt and pepper, dusted with flour and sautéed until golden brown over medium heat in a mixture of half olive oil half butter. Squeeze 1 T. fresh lemon juice over the veal then remove from the pan. Keep warm.
Add 1/4 c. minced shallots and 1/2 t. thyme to that same pan and sauté briefly. Add 1 c. Pinot Noir, raise the heat to high, scraping the browned bits from the bottom of pan.
Continue cooking over high heat until the wine is reduced to about a quarter cup.
Add 1 c. veal stock to the pan and reduce again.
Meanwhile, cook the agnolotti according to the instructions on the package in boiling water with 1 T. olive oil.
When the veal stock has reduced by half, whisk 3 T. crème fraîche into the sauce. Strain the sauce through a fine mesh sieve. Add salt and fresh ground pepper to taste. Keep warm.
Sauté a handful of fresh sage leaves in 1 T. butter, turning once, until crisp, about 2 minutes. Remove sage leaves to a paper towel.
To assemble: Place the warm portobello in the center of the plate, top with a fried sage leaf then a medallion of veal. Take 3 wild mushroom agnolotti and surround the mushroom cap. Sparingly ladle warm Pinot Noir Cream Sauce over the pasta and veal. Crumble fried sage leaves by hand and sprinkle over dish. Garnish with a whole sage leaf.
Why we loved this: Different textures and flavors that complemented each other well. The sauce was a high-note accent to the dish, adding flavor, color, and elegance. The fried sage melts in the mouth and tastes like savory candy.
Alternative plating idea: We served the sage leaves whole and add crumbled blue cheese.
We are excited to enter this dish in the Buitoni recipe contest. Come join in the fun, the contest is open until April 30th. Go to Foodbuzz and click on Flavor-of -the Month for details. The prize is an All-Clad Copper Core Cookware set.
And I want to thank my brother Bill. You should all be so lucky as to have Bill helping in the kitchen. I think from his military training and years as a Captain, he takes orders like a professional sous chef, pays attention to every detail. Although he does not answer me with “Yes, Chef” he will not leave my home until every dish is washed and the entire kitchen is spotless. And he gave me a good chuckle when said he would be happy to take that All-Clad Copper Core Cookware for his new home in the Florida Keys. Such a nice supportive brother! Anybody in that area that can cook for him? He likes everything but peanut butter.
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Oh good luck Lori Lynn, this looks fabulous, it has everything I love. Nice to meet your brother!
♥ lori
Hi Pam – thanks, so nice of you…
Hi Jenn – thanks, it was fun coming up with something new!
Elra – you are too kind, it was just me and my sous chef, Brother Bill 🙂
Hi Laurie – Oh, I am sad for you that your sister is moving. But to a good place, Florida is great, you can visit! Hey, what do you mean you could only hope, YOU are the big winner! I see you every day on the Quaker ad! YAY for you!
Hi Foodie – Plantation Key, and believe me, for good food, he will take you up on it!
Hi Melissa- I saw them here in the store the other day, and I thought, gee, I just want to try something simple. I will buy another package, they were really excellent. Oh, my recipe does have a lot of steps, but it is easy, and we really enjoyed it. And I enjoyed Bill doing all the dishes.
Hi Stace – I would love to see your agnolotti with sage and mushrooms. I have mixed emotions about the box. It is the first time I received a product that was supposed to be kept chilled that actually was. Other promotions I have received in smaller packaging, but the ice pack is already at room temp. At least they went the extra mile to put several packs in the box. What do you think?
Hi Foodbin – you are so supportive, thank you so much!
Lori Lynn
simple and great-hope you win the contest.
LL,
I swear to God, I was going to make the Buitoni agnolotti with butter, sage and mushrooms.
Oh well, I guess I won’t be doing that recipe for a while!
I can’t wait to eat them, they looks so good!
and how about receiving that HUGE FEDEX box just for one little package of pasta.
Talk about wasteful!
I’ve seen three posts on this in one day, but I don’t mind. These were AWESOME. Yours is the most complex I’ve seen so far LL. I got lazy and ate mine without doing anything creative with them. Now I’m going to have to buy some when I see them in the store to enter something in the contest! Dang.