Chipotle Braised Veal Tips, Exotic Mushrooms and Asparagus with Cheddar Mashed Idaho Potatoes

Recipe courtesy of the Mushroom Council and


Yield: 12


6 pound veal shoulder stew meat cut into 1-inch pieces
1 1/2  teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1/4 cup unsalted butter
3  cups chopped exotic mushrooms (crimini, oyster)
2 cups chopped onions
2 cups dry red wine (Meritage)
1 quart rich veal stock
1 tablespoon chopped fresh rosemary
1/4 cup all-purpose flour
1/4  cup cold water
1/4-1/2 teaspoon Tabasco Chipotle Pepper Sauce

Cheddar Mashed Potatoes
5 pounds Idaho russet potatoes, peeled, cut into 2-inch pieces
1 1/2 cups milk
3/4 cup unsalted butter, softened
1 cup shredded Cheddar cheese
Kosher salt, as needed
Freshly ground black pepper, as needed

Parmesan Crisps
1/2 cup freshly shredded Parmesan cheese (do not use Parmigiano-Reggiano)
1 1/2 teaspoon all-purpose flour

Basil Oil
3 cups fresh basil leaves
1 1/2 cups olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed

Avocado Quenelle
2  per serving medium California avocados, pulp mashed
1/2  teaspoon fresh lime juice
Kosher salt, as needed
Freshly ground black pepper, as needed

6 per serving asparagus spears, peeled, blanched

Tabasco Chipotle Pepper Sauce, as needed


For Veal: Season veal stew meat with salt and black pepper. Heat 2 Tbsp oil in rondo. Brown 1/2 of veal; remove from pan. Repeat with remaining veal and oil. Pour off drippings. Set aside.

Melt butter in rondo; add mushrooms and onions. Sauté until onions are golden brown. Add wine; bring to a boil. Cook 7 to 8 minutes or until reduced to au sec. Add stock and rosemary. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.

Strain solids; set aside. Combine flour and water; combine slurry with some of the hot cooking liquid. Whisk slurry into remaining cooking liquid. Bring to a boil; cook until thickened, whisking constantly. Stir in pepper sauce. Return solids to pan. Season with salt and black pepper; keep warm.

For Cheddar Mashed Potatoes: Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter and cheese, until smooth. Season with salt and black pepper; keep warm.

For Parmasan Crisps: Combine cheese and flour in medium bowl; toss well. Spray flat baking sheet or bottom of rimmed baking sheet with cooking spray. (Do not use parchment paper.) Sprinkle cheese mixture evenly into two 8-inch circles on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and lightly browned. Cool 2 minutes on baking sheet; remove to wire rack to cool completely. Break circles into 24 irregular-shaped pieces. Set aside.

For Basil Oil: Blanch basil for 10 seconds; drain and rinse under cold water. Pat dry with paper towels. Place in blender container. Add oil; cover and purée until smooth. Strain through chinois; discard solids. Season oil with salt and black pepper. Set aside.

For Avocado Quenelle: Combine avocado pulp and lime juice in medium bowl until smooth. Season with salt and black pepper. Set aside.

Per Order: Spoon 1 cup mashed potatoes on plate. Ladle 6 oz (3/4 cup) veal tips around potatoes. Arrange 6 asparagus spears across plate between stew and potatoes. Garnish potatoes with 2 Parmesan crisps. Form approximately 1 tablespoon avocado mixture into quenelle; place over stew. Drizzle basil oil and pepper sauce around stew and potatoes.


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