Veal with Mushrooms in Cream Sauce
This simple veal dish combines tender meat with champignons and aromatic porcini mushrooms in a creamy sauce. Serve it on its own or with potatoes or another favorite side dish.
Updated : 08 October, 2026
Easy
About 30 min.
Ingredients
300 grams
Veal
400 grams
Champignon
50 grams
Dried mushrooms
1
Onion
150 milliliters
Cream
2
Garlic
20 grams
Vegetable oil
to taste
Thyme
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose boneless veal. Champignons are the main mushrooms in this dish, but you can add fresh or dried wild mushrooms for extra aroma; dried porcini mushrooms work especially well.
Step 2
If using dried mushrooms, cover them with boiling water and leave to soak overnight. The next day, rinse them, cover with fresh water and bring to a boil. Cook for 20–30 minutes, then drain in a colander.
Step 3
Cut the veal into serving-size pieces.
Step 4
Finely chop the peeled onion.
Step 5
Clean the champignons, pat them dry with paper towels and cut into large slices.
Step 6
Heat vegetable oil in a frying pan. Add the veal and cook for 3–4 minutes on each side, or until cooked to your preferred doneness. Season with salt and dried thyme, then transfer the meat to a plate.
Step 7
In the same pan, cook the onion and chopped garlic for about 1 minute.
Step 8
Add the sliced champignons and cooked porcini mushrooms. Stir and cook everything together for 5–7 minutes, until the mushrooms reduce in volume.
Step 9
Pour in the cream. Season with salt and ground black pepper to taste and bring to a gentle boil.
Step 10
Return the veal to the pan and heat it in the sauce over low heat for another 2–3 minutes.
Step 11
Transfer the veal with mushrooms and cream sauce to plates and serve.
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