recipe of the month

Avocado and Farro Harvest Buddha Bowl

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion finely diced
  • 16 ounces fresh crimini mushrooms finely diced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 4 ounces spinach leaves finely chopped
  • 1/2 cup breadcrumbs
  • 2 pounds veal cutlets (12 thin slices)
  • 4 ounces blue cheese crumbles
  • 1 tablespoon olive oil
  • Additional salt to season meat

Instructions

  1. Start by making the filling. Place a saucepan over medium low heat. Place butter in saucepan, then add the onions and cook until translucent, about 3-4 minutes. Add the mushrooms, thyme and 1 teaspoon of salt, and cook an additional 2-3 minutes until mushrooms are soft. Add the spinach and breadcrumbs, cook another 2 minutes until spinach is wilted, then remove from heat and allow to cool.
  2. To assemble each wrap, lay one of the veal slices on a board, then spoon about 1 tablespoon of the mushroom mixture on top. Use the back of a spoon to spread the mixture across the surface of the veal. The filling should be no more than ¼ inch thick. Crumble 1-2 teaspoons of blue cheese over the top of the filling. Roll the veal in on itself starting at one end, then use a toothpick to secure the other end forming the roll.
  3. Add the olive oil to a large skillet (preferably cast iron), and place over medium high heat on an indoor stove or outdoor grill. Once the pan is hot, add the veal wraps. Cook for 5-7 minutes until a golden brown crust has formed. Turn the wraps over and cook another 5-7 minutes until cooked throughout.
  4. Serve immediately.

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