Morel And Tarragon Veal Marsala Recipe

If you love your meat dishes wonderfully succulent and tender and smothered in deliciously rich and creamy sauces, then this morel and tarragon veal Marsala recipe is for you. You may have come across meat-based Marsala dishes before, that's because this dish is a popular American take on a classic Italian Scallopini recipe. Scallopini dishes are thin slices of meat often cooked in a wine-based sauce and can be found in varying forms throughout the culinary world, with different countries each giving their own spin on this winning combination. 

The tried and tested blend of Marsala wine, mushrooms, and cream is truly a match made in heaven, and this version, created by Tasting Table recipe developer Jennine Rye uses morel mushrooms and tarragon to further elevate this classic dish. Morels are at the luxury end of the mushroom scale and are known for their richly nutty flavor as well as their delicate and spongy texture. Very much a high-end choice, these mushrooms are highly sought after and often difficult to buy fresh, but thankfully can be bought in their dried form for use in dishes such as this one. 

Soft in texture but rich in flavor, veal is the perfect accompaniment to this refined and flavorful Marsala sauce. Considered to be a delicacy, veal has had a rocky time ethically these past few decades. Fortunately, rearing practices have vastly improved, and consuming veal is also considered to be better for the environment than consuming beef. Together, the morels and the veal, create a luxurious and rich Marsala dish that's sure to impress anyone you serve it to. 

To make this morel and tarragon veal Marsala recipe, first you will want to gather the ingredients. You will require some beef stock, cooking oil, cream, butter, Marsala wine, Tarragon, morel mushrooms and, of course, some veal. It's likely you'll only be able to source dried morels, but if you can get your hands on some fresh ones, congratulations! If you have trouble getting your hands on tarragon, parsley is a decent substitute. And, if you have lingering reservations about cooking with veal, you can always swap out this meat cutlet and use beef, chicken, or turkey instead. 

You may be lucky enough to get your hands on the fresh form these rare mushrooms, but if not, dehydrated is fine. To rehydrate the morels, simply soak them in the beef stock for 20 minutes. As well as rehydrating the mushrooms, this step has the added bonus of infusing the stock with even more flavor. Do this step first, so that while you are waiting for the mushrooms to rehydrate, you can make use of the time by preparing the other ingredients and starting to cook the other elements of this dish. 

To fry the veal, heat up a pan on a medium-high heat and add cooking oil. Season the veal before frying it in the pan for a minute or so either side, until it has gone a lovely golden brown color. Veal doesn't need too long in the pan, and as it will be returned to the sauce and cooked further at a later stage you won't want to overdo things now. As well as giving the veal a delicious caramelised flavor, this process also adds flavor to the pan which will deepen the taste of the resulting sauce. 

Remove the meat and set it to one side, and then drop the heat down to medium. Drain the morels using a sieve, reserving the beef stock for later on to build the sauce. Then add the butter to the pan and fry the mushrooms. Once they are darker in color, add the Marsala wine and the stock to gently deglaze the pan, lifting all the lovely caramelized flavors of the veal into the sauce.

The final stage of this simple but decidedly decadent dish is to add the chopped tarragon and cream to the pan. Give everything a good stir and then add the veal cutlets and let everything gently simmer for a few minutes. Your morel and tarragon veal Marsala is ready to be served.

Marsala dishes are best paired with absorbent sides – something starchey that can soak up and carry the rich flavors of the dish. Rice is excellent choice, and mashed or roasted potatoes are also great options. Don't forget to include a simple side of green vegetables to cut through the richness of the dish; kale, green beans, or broccoli are all excellent accompaniments.