Quick & Easy

Veal and mushroom with garlic mustard butter

This succulent, tender veal is sure to impress, particularly when paired with a thick mustard butter. And the best part is no one will believe you did it all in 30 minutes!
Veal and mushroom with garlic mustard butterAustralian Women's Weekly
4
10M
20M
30M

Ingredients

Method

1.Brush the mushrooms lightly with some of the oil. Cook in a heated griddle pan (or barbecue or frying pan) until browned on both sides and just tender; remove from pan; cover to keep warm.
2.Brush the veal with the remaining oil and season with salt and pepper. Cook veal in same pan (or barbecue or frying pan) over medium heat until browned on both sides and cooked as desired. Remove from pan; cover to keep warm.
3.Meanwhile, add rice to a large pan of boiling, salted water. Boil, uncovered, for 5 minutes. Add the peas, boil until rice is just tender; drain well.
4.GARLIC MUSTARD BUTTER: Place butter, mustard, parsley and garlic in a small bowl. Beat with a wooden spoon until combined.
5.Stir the parmesan into rice mixture and season to taste with salt and pepper.
6.Serve the veal with a spoon of mustard butter, mushrooms, rice mixture and lemon wedges, if desired.

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