Brunch: Mushroom, Bean, Red Pepper Stir Fry
Leftovers from dinner last night, with the zest and juice from a lemon.
Dinner: Veal Scaloppine “Dijonnaise” (Mustard Mayonniase), Mushroom & Onion Sauce, Asparagus and Mashed Sweet Potato
Today I had my first serious cravings for dairy. In particular I was craving a creamy mushroom sauce, be it on pasta or meat I wasn’t particularly fussed. I soon discovered that once thoughts of pasta start they tend to gather momentum until they themselves are cravings in their own right. I had to do something, but what? I purchased some veal and mushrooms thinking I could try creating something with coconut cream. However, at the back of my mind, I started to recall a favourite dish at a local cafe back in my homeland a long, long time ago. It was a chicken and mushroom pasta with a mustard seeded cream sauce. Having played for days with different incarnations of mayonnaise, an idea started to form. What if I used Dijon mustard mixed with mayonnaise to go with the veal in lieu of a cream sauce? Thus, Veal Scaloppini Dijonnaise was created, and it was damn fine if I may say so myself.
Recipe: Veal Scaloppini Dijonnaise (Mushroom and Onion Sauce with Dijon Mustard Mayonnaise)
- 2 tsp plus 1 tsp oil (I use olive oil)
- 2 tbs mayonnaise
- 2 tsp Dijon mustard
- 200 grams veal scaloppini (if unavailable veal, beef, pork or chicken schnitzel can be used)
- 1/2 small onion (thinly sliced)
- 100 grams portobello mushroom (sliced)
- 1 clove garlic (crushed)
- 3 tbs beef stock, gravy or bone broth (optional)
- Mix mustard and mayonnaise together and set aside.
- Heat 2 tsp oil in a large fry pan over medium high heat. Add onion and cook for 2 minutes.
- Add mushrooms and garlic and cook until the mushrooms release water. Put mushroom mixture into a bowl and set aside.
- Heat remaining 1 tsp oil in the same fry pan and cook the veal 1 minute each side.
- (Optional) Remove the veal to the same bowl as the mushroom mixture. Add stock to the pan and deglaze. Add the veal back to the pan.
- Add mushroom mixture to the pan, season to taste with salt and pepper, and continue to cook for another 3 minutes.
- Place veal on a plate, top with mushroom mixture, spoon over remaining juices from pan, and top with Dijonnaise.
This is a great meal to prepare and get two days of meals with limited fuss. To make extra for the next day simply double the quantities, and proceed through to the end of step 3. Halve the mushroom mixture and refrigerate with half of the veal to continue tomorrow.
Nutritional information can be found here